I’m looking up tortellini recipes, and I’ve seen both cheeses listed as part of the stuffing (in different recipes). The cheeses look the same to me, and I was wondering how they differ in taste. Also, if the cheeses are too exotic for me to find can I just substitute freshly grated parmesan?
I’ve done a bit of research and found that true romano cheese can be made of sheep or goats’ milk, although in the USA it’s usually made with cows’ milk, and the word pecorino means that it’s made with sheep’s milk. The word parmigiano actually translates into parmesan. Right now I’m looking into stuffing my tortellini with ricotta, romano, and fresh grated parmasion. I’m also thinking about adding mozzarella. I want some input on what people think of that, because I can’t find any good cheese tortellini recipes, so I’m making it up. I’d like to find sheep’s milk ricotta and romano, but I’m not sure I’ll be able to, so I’d also like to know how using cow’s milk cheese instead will effect it. It appears that it’ll be blander, but will it still be good? I’m also open to altogether different cheese tortellini recipes.
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Product Description
recipe for: conchiglie al pollo 10 points for best answer! Pecorino di Sicilia – Pistachio by igourmet.com
Product Description Pecorino di Sicilia with Pistachio offers the firm texture of a Sicilian pecorino table cheese interspersed with chopped pistachio nuts. This unique combination will surely pique the interest of the worldliest gourmand. Pecorino di Sicilia with Arugola offers the firm texture of a Sicilian Pecorino table cheese interspersed with bits of bright green arugula. Arugola, mostly used a salad green in the United States, is really a member of the mustard herb family. Its bold, nippy taste lifts the flavor of this Pecorino to create a new taste sensation.
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