Schiacciate with Sardinian Pecorino and Honey

Schiacciate with Sardinian pecorino and honey are a rustic and delicious pairing that combines the intense and salty taste of pecorino with the sweet and aromatic one of honey. Here’s how to prepare them.

Ingredients

• Homemade bread or schiacciata-style bread
• Aged Sardinian pecorino
• Quality honey, preferably wildflower or Mediterranean maquis

Preparation

1. Take the homemade bread or the schiacciate and cut them, if necessary, to obtain slices about 1 cm thick.
2. Slice the Sardinian pecorino into thin slices.
3. Heat a non-stick pan and, if you prefer, lightly toast the bread slices on both sides until they become crispy and golden.
4. Place the Sardinian pecorino slices on the hot bread slices so that the heat starts to melt them slightly.
5. Drizzle the honey over the pecorino, creating a homogeneous and tasty layer.

Suggestion: If you wish to intensify the contrast between hot and cold and the play of textures, you can put the schiacciate with the pecorino in the oven at 180 °C for a few minutes, until the pecorino starts to melt, and then add the honey at the end of cooking.

Curiosities

Sardinian pecorino is a PDO (Protected Designation of Origin) cheese that is produced, as the name suggests, in Sardinia, Italy. Its salty flavor characteristics and intense aroma make it ideal to be paired with honey, creating a contrast of flavors particularly appreciated in Italian cuisine.