Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
This is one of my favorite cheeses. It is an aged sheep's milk cheese that is made using lamb rennet. It is a hard cheese (not quite as hard as parmesan) and grates well. Manufactured mostly on the island of Sardinia, Pecorino-Romano has a fine aroma with a piquant flavor that is determined by the length of time aged (usually 8 to 12 months).
Most American Romano cheese is made with cow's milk and, as with many parmesans made in the U.S., is an inferior product. There are, however, now artisan cheese makers that use sheep's or goat's milk and make an excellent domestic product.
Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese
Zucchini Chevre Risotto
Fettuccine with Roasted Red Pepper Vinaigrette