Orecchiette with Chilli Pecorino, Broccolini & Pine Nuts

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Floridia Pecorino Red Chilli is a natural cheese manufactured from fresh pasteurized cow’s milk. This cheese is a drum-shaped wheel, firm in texture with a hard body and distributed through the cheese are red pepperoncino flakes. Pecorino Red Chilli Cheese is matured for a minimum of 4 months, where it develops a moderate spiciness that tickles the back of your throat without setting your mouth on fire. The pepperoncino is an Italian red chilli pepper about as hot as a jalapeno. Floridia Pecorino Red Chilli Cheese is yellow in appearance and is ideal for slicing, grating and on cheese boards.

Spiciness that tickles the back of your throat
Off white to straw yellow and red chilli flakes studded throughout
Semi-firm to firm
Shop product
  • 1 500g packet of orecchiette pasta
  • 1 bunch of broccolini
  • 1/4 cup toasted pine nuts
  • 1 long red chilli finely chopped
  • 1/4 cup extra virgin olive oil
  • 1.5 cups chilli pecorino grated
  • Salt and pepper to taste
  1. Cook pasta according to the packet instructions, drain and set aside.
  2. Cut broccolini into three pieces per stalk & blanch in a pot of boiling water, cooking for roughly 2 minutes, strain right away and place the broccolini into an ice bath to keep its colour and al-dente texture. Strain and set aside.
  3. In a large pan, toast the pine nuts until they are golden and fragrant.
  4. Pour in olive oil, add broccolini, orecchiette pasta, chilli and 1/2 cup of pecorino cheese.
  5. Add salt and pepper to taste.
  6. Fold all ingredients together lightly to heat and combine the flavours, then serve with 1/4 cup of pecorino on each plate/bowl to garnish.

Note: If you are not into spicy food you can omit the chilli from the recipe and use normal Floridia pecorino instead of the chilli version.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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