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. I often serve these straws to accompany soups and salads.
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.
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.
© 2013 All rights reserved. Published by Weldon Owen.