Announcing 2024 Pecorino On Top Recipe Contest Winners
This fall, we partnered with Pecorino Romano PDO to challenge our community of chefs to celebrate the distinct flavor and versatility of Pecorino Romano PDO cheese. Check out the winning recipes here!
Join us in giving a big congratulations to Chef Zechariah Perez of Odd Duck and Sour Duck (Austin, TX) for his winning Pecorino Romano PDO tamale! For his win, he’ll be receiving a $3,000 cash prize. Congrats, Chef!
As Perez describes, “This dish combines something I often make for myself in the morning with one of my favorite childhood foods from Texas: chilaquiles tamale. I frequently make chilaquiles for breakfast with good tortilla chips, a quality salsa, and, funny enough, Pecorino Romano for its tang and saltiness, which means I don't have to season the chilaquiles much. The cheese pairs so well with the dish. I grew up eating tamales and learned to make them with family and later with friends, and I love pairing cremas or white queso with tamales. The key is making a queso for this dish with the Pecorino Romano PDO and also using it in the chilaquiles instead of queso fresco or a Monterey cheese mix.”
Pecorino Romano PDO Tamale, Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro
Chef Zechariah Perez
We’d also like to give a big shout-out to runners-up Chef Nathan Hedlund of Da Toscano Porchetta Shop (Charleston, SC) and Chef Daniel Matho of Maison Matho (Los Angeles) whose recipes won’t be leaving them empty handed.
Hedlund submitted a delicate pear crostata with Asian pears, onion jam, balsamic vinegar, Pecorino Romano PDO, and honey. "There is an Italian saying: Al contadino non far sapere quant'è buono il cacio con le pere, which translates to, 'Don't tell the farmer how good pears are with cheese.' The sweetness of the pear perfectly complements the sharpness and saltiness of the Pecorino Romano PDO. The blend of sweet and savory makes this pastry a delightful treat at any time of day and a perfect addition to our pastry case at Porchetta Shop, " says Hedlund.
Matho submitted what he calls the "Orange #27" with salted egg yolk, Pecorino Romano PDO hollandaise, coffee oil, and candied fennel seed. The idea behind this dish "was to play around with the flavors of an Italian fennel salad with oranges and Pecorino Romano PDO. The cheese is balanced with layers of acidity and the sweetness of the condensed milk."
Recipe: Pear Crostata: Asian Pears, Onion Jam, Balsamic Vinegar, Pecorino Romano PDO, Honey
