OK, if there is anything better than a cheese cracker, you must let me know what it is. And a cracker that features Pecorino Romano – well then you know it just has to be marvelous.
Now, if you are unfamiliar with this incredible Italian cheese, have I got fantastic news for you! From the cheese.com site: “Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk. Of the four Pecorino cheeses, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy.
As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned about the cheese & its production technique, in their works. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste.
When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer. Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.”
Now what the article doesn’t mention, is that Pecorino Romano is less expensive than Parmigiano Reggiano. Especially when you purchase the Kirkland brand at Costco. (And yes, even though it bears the Kirkland brand name, the cheese is produced in Italy.) And now, pay close attention. This is important! Pecorino Romano stays fresh for months. (Might have something to do with all the salt. Ya think??) Anyway, we love it and I use it probably more than Parmigiano Reggiano.
The flavor and saltiness are simply perfect with almost every type of pasta dish that calls for some kind of grated hard cheese. Just be careful about adding too much salt when Pecorino Romano is going to be either in or sprinkled on top of a dish. (Or probably used both ways for that matter.) But the flavor can’t be beat. We actually prefer it to Parmigiano Reggiano in many cases. (But then we’re getting older and our taste buds might be deteriorating with age.) But truly, you simply must give it a try. That is, of course, unless you are already a member of the Pecorino Romano fan club. If you’re already on board, then you know of what I speak! But back to these crackers.
I wanted a simple “something” to accompany a new soup I was making for our dinner last evening. (Leftover Meatloaf Soup – recipe to follow in the next day or two.) Anyway, we had been good, staying isolated, working on projects, and not causing anyone or anything harm (of which we were aware), so I thought we deserved a reward. And a special “cracker” to go with the soup sounded just perfect. So, I looked on line for recipes, and took suggestions from a couple of sources, and glommed this recipe together.
And oh boy. The crackers were perfect with the soup. (Soup was really good too BTW.) Now I can’t wait for the time when I can make these tasty tidbits for family and friends to go with before dinner drinks. They will be such a hit!
So if you too deserve a bit of a treat that doesn’t contain sugar, prepare a batch of these cheesy wonders. (And I mean cheesy in only the best of ways!) They are just a great little nibble.
So as always – stay safe, stay sane, and stay surprised at the fabulous food you can produce in your very own kitchen. Peace and love to all.
½ c. (1 stick) unsalted butter, room temp.
1 c. (3 oz.) finely grated Pecorino-Roman cheese (or Parmesan if you prefer)
¼ tsp. kosher salt
½ tsp. freshly ground black pepper
¼ tsp. dried thyme leaves
pinch paprika
1¼ c. unbleached all-purpose flour
2-3 tsp. water
Place the butter in a stand mixer with the paddle attachment and mix on medium-low speed until creamy. Add the cheese, salt, pepper, thyme, paprika, and flour. Mix until evenly combined. Add water, 1 teaspoon at a time, to help bring the dough together. (My dough took 2 teaspoons.)
Roll dough into a log about 1½ inches in diameter on a piece of plastic wrap. Make sure the whole roll is covered in the wrap, then refrigerate for an hour or longer if need be.
After an hour or whenever you’re ready to bake, slice dough into slices about 1/3rd inch thick, and place on a parchment paper lined baking sheet. (If hard to cut, allow roll to sit at room temperature for about 15 minutes, then try again.) Leave a bit of room between each cracker. Chill in the refrigerator for about 15 minutes.
Bake in a pre-heated 350 degree oven for 20-25 minutes or until edges and bottoms are a nice golden brown. Do not under-bake.
Remove crackers from oven and transfer to a wire rack. When completely cooled store in an airtight container at room temperature for up to a week.
Two other great shortbread/cracker recipes are also on this site. Cheddar Pecan Crackers and Parmesan Crackers. They are also fabulous!