If there’s one cheese that’s got Aussies hooked, it’s Pecorino which brings bold flavour to the table. This recipe has a great spicy kick. In this guide, we’ll dig into what makes Pecorino so good and share a great flan recipe that will wow anyone.
Pecorino’s a hard cheese from Italy, born from sheep’s milk. Aged to perfection, it’s firm, crumbly, and packs a punch. Salty, nutty, and a tad spicy when it’s got that chilli twist. The Floridia Chilli Pecorino takes it up a notch with a fiery edge that’s ace for bold dishes.
Pecorino’s not just tasty—it’s legend in Aussie homes. Here’s why:
Flavour Kick: That salty-spicy combo cuts through creamy dishes or stands alone on a cracker.
Versatility: Grate it over pasta, melt it into sauces, or chuck it in a flan (spoiler: recipe incoming).
Longevity: Aged and tough, it hangs around in your fridge longer than soft cheeses.
Local Twist: The chilli version, like Floridia’s, adds an Aussie-friendly heat—perfect for our love of bold bites.
Creamy, spicy, and packed with Pecorino goodness. It’s easy enough for a weeknight but fancy enough to impress at a dinner party. Here’s how to whip it up:
Ingredients:
450g Japanese pumpkin (cut into wedges)
100ml milk
200ml pouring cream
4 whole eggs
150g grated Floridia Chilli Pecorino
Salt and pepper to taste
Method:
Roast the Pumpkin: Wrap pumpkin wedges in foil and roast at 160°C for about 30 minutes until soft as a dream. Let it cool a bit.
Whip Up the Pecorino Sauce: Heat 100ml of cream until it boils, then take it off the heat. Whisk in 100g of grated Chilli Pecorino until it’s smooth and velvety. Add a pinch of salt if it needs a lift. Set aside.
Purée the Pumpkin: Scoop out the roasted pumpkin flesh and mash it with a spoon until it’s silky smooth.
Mix the Flan Base: Combine the pumpkin purée with the remaining 100ml cream, milk, eggs, and the last 50g of grated Pecorino. Season with salt and pepper—give it a good stir.
Fill the Ramekins: Spray ramekins with oil, then fill them ¾ full with the flan mix.
Cook in a Bain-Marie: Pop the ramekins in a bain-marie (a tray with hot water) and bake at 140°C for 20 minutes or until they firm up.
Serve It Up: Let the flans cool to warm, then gently tip them onto plates. Spoon over that lush Pecorino sauce and serve with toasted bread—crusty sourdough’s a winner.
Serves 4.
Pecorino’s a no-brainer for Aussies. It’s tough, tasty, and brings the heat with that chilli twist. The Floridia Chilli version elevates it from good to great, making it perfect for everything from quick snacks to show-off dishes like this flan. Whether you’re in Brissie or the Barossa, it’s a cheese that delivers every time.
Conclusion
This oh-so-versatile recipe is a real crowd-pleaser. Next time you’re at the shops, grab some Floridia Chilli Pecorino and get cooking. Want more tasty inspo? Swing by Floridia Cheese for the best gourmet tips in Australia.
