Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits
Chef Matthew Accarrino of Mattina | San Francisco
Adapted by StarChefs | october 2024
INGREDIENTS
Sformato:
150 grams heavy cream, scalded
75 grams sheep’s milk ricotta
2 whole eggs
30 grams grated Pecorino Romano PDO
2 grams kosher salt
Grated nutmeg
Fonduta:
50 grams blanched spinach
100 grams heavy cream, hot
30 grams grated Pecorino Romano PDO
Xanthan gum
Biscuits:
155 grams butter
1 whole egg
195 grams all-purpose flour
150 grams grated Pecorino Romano PDO
Egg wash
Sesame seeds
To Assemble and Serve:
Grated Pecorino Romano PDO
METHOD
For the Sformato:
Heat oven to 325°F. In a food processor, combine all ingredients. Transfer to a greased baking pan. Bake over a water bath until mixture is set.
For the Fonduta:
In a food processor, combine all ingredients until smooth. Transfer to a pan over medium-low heat. Cover and keep warm.
For the Biscuits:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a whisk attachment, cream butter. Add egg and mix until combined. Add flour and Pecorino Romano PDO. Continue to mix until dough comes together. Transfer dough to a lightly floured work surface. Roll out until desired thickness and punch out biscuit rounds. Top rounds with egg wash and sesame seeds. Transfer to a sheet tray. Bake 10 minutes, or until golden brown.
To Assemble and Serve:
Spoon Fonduta into serving bowls. Top with Sformato. Serve with Biscuits sprinkled with additional Pecorino Romano PDO.
