Thursday, January 14, 2010

Pecorino Crackers

 This recipe is found in Giada de Laurentiis cookbook, Giada's Kitchen. These crackers are really yummy, and can also be used crumbled over soups or salads.

  • 1 1/4 cups grated pecorino Romano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 stick unsalted butter, softened
  • 1 cup all-purpose flour

Preheat the oven to 350 degrees F.
Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.

Recipe also found on

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