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Pecorino Romano
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Pecorino is a ewes' milk cheese which is made all over Italy – but the best and most useful in the kitchen is Pecorino Romano, as this is aged and hardened especially for grating.
It is similar to Parmesan but sharper, with much more bite, and this gives a lively kick to many Italian dishes, particularly pasta with carbonara sauce or the lovely four-cheese sauce.
Serves 2Asparagus Cannelloni
There are many ways to make the most of home-grown asparagus in May and June and this is one of the best: asparagus and pasta with plenty of cheese and a ready-made sauce. What could be better for an easy vegetarian supper?
Serves 2Very Garlicky Chilli Pasta
With plenty of kick, this storecupboard supper pasta recipe will definitely wake up your senses. An excellent dish for veggies…
Serves 3-4Kitchen Garden Macaroni
A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…
Serves 4 as a starterPan-roasted Italian Onions with San Daniele Ham and Shaved Pecorino
I first tasted this at one of my favourite London restaurants, Le Caprice, and loved it so much I asked for the recipe, which the chefs Mark Hix and Tim Hughes very kindly gave me. It is really one of the nicest first courses I have ever had. San Dan
Serves 4-6Courgette Soup with Watercress and Pecorino Pesto
This light summer soup is perfect for late summer when courgettes are cheap and plentiful. Serve each bowl with a spoonful of the watercress and Pecorino pesto zigzagged over the surface of the soup.
