Best Crescents With Pecorino Romano Cheese Recipes

CACIO E PEPE PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• In a small bowl, beat the egg, then mix in the Pecorino Romano cheese and black pepper. Set aside.
• Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, brush each triangle with a light layer of the egg mixture. Place a sausage piece on the wide base end of a triangle. Starting at base end of the triangle, roll up toward the pointed end to wrap the sausage. Place on the prepared sheet tray. Repeat with remaining dough and sausage pieces.
• Brush the pigs in a blanket with the remaining egg mixture. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the pesto for dipping.

CRESCENTS WITH PECORINO ROMANO CHEESE

Steps:

• Preheat the oven to 425 degrees. To make the dough, place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse until mixture resembles coarse meal. Whisk together the egg yolks, water, brandy and wine. Add to the flour mixture and pulse until dough begins to come together. Press the dough together, flatten into a disk, wrap in plastic and chill for 30 minutes.
• To make the filling, place the cheese in a medium bowl and stir in the orange and lemon rinds, the nutmeg and brandy. Whip the egg whites until they hold soft peaks. Gradually add the sugar and whip until stiff. Stir half of the egg whites into the cheese mixture. Fold in the remaining whites. Set aside.
• Divide the dough in half. Roll out 1 piece of dough on a lightly floured surface to the thickness of a coin. With a 3-inch-round cookie cutter or glass, cut out as many rounds as possible. Brush the rim of each round with water and place a rounded teaspoon of filling in the center of each. Fold the dough around the filling to form a crescent and pinch the edges to seal them tight. Divide between 2 lightly floured baking sheets.
• Repeat with the remaining dough and filling, rerolling the scraps if necessary to use up all the filling. Bake until the crescents turn a pale blond color, about 8 minutes. Let cool. Serve with a chilled dry white wine.