Pecorino and Parmesan Cheese Straws

Baking, Cook, Recipes, Sides, Starters

These slender straws feature two aged cheeses, one made from cow’s milk and the other from sheep’s milk. The Parmesan is milder, but its distinctive deep flavor is unmistakable; the rustic pecorino adds a salty sharpness. These are perfect for holiday party snacks and gifts, or even as an accompaniment to soups and salads.

 

Pecorino and Parmesan Cheese Straws

 

1/2 cup (4 oz./125 g.) unsalted butter, at room temperature, cut into 1/2-inch (12-mm.) pieces, plus more for greasing

5 oz. (155 g.) aged pecorino cheese, coarsely grated

5 oz. (155 g.) Parmesan cheese, preferably Parmigiano-Reggiano, coarsely grated

1/2 tsp. freshly ground white pepper

1/4 tsp. cayenne pepper

1 cup (5 oz./155 g.) all-purpose flour, plus more for dusting

 

In a food processor, combine the butter pieces, pecorino, Parmesan, and white and cayenne pepper and process until a smooth paste forms. Slowly add the flour while pulsing to blend. When all of the flour has been incorporated, remove the dough from the processor, shape into a smooth ball, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 hours.

 

Preheat the oven to 350 degrees F (180 degrees C). Lightly butter a rimmed baking sheet, or line it with parchment paper. Cut the dough into 6 equal pieces. Work with 1 piece at a time and keep the others covered. On a lightly floured work surface, using the palms of your hands, roll the dough back and forth over the work surface until it is a narrow cylinder about the diameter of a drinking straw. Cut into 6- to 8-inch (15- to 20-cm.) lengths. Place the lengths on the prepared baking sheet, spacing them about 2 inches (5 cm.) apart. Repeat with the remaining dough pieces.

 

Bake the cheese straws until they are golden brown and lightly crisp, 15-20 minutes. Let cool for 5-10 minutes, then gently transfer to a serving platter and serve warm or at room temperature. Or, let cool completely, transfer to a loosely closed paper bag, and store in a dry place at room temperature for up to 5 days. Makes about 24 cheese straws.

2 comments about “Pecorino and Parmesan Cheese Straws

  1. Pecorino and Parmesan Cheese Straws | Garden to Table | Scoop.it

  2. How to Host a Wine Tasting Party | Williams-Sonoma Taste

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