Pecorino and Parmesan Cheese Straws

Name: Pecorino and Parmesan Cheese Straws
Yield: Makes about 24 cheese straws
Ingredients: ½ cup (4 oz/125 g) unsalted butter, at room temperature, cut into ½-inch (12-mm) pieces, plus more for greasing; 5 oz (155 g) Parmesan cheese, preferably Parmigiano-Reggiano, coarsely grated; ½ tsp freshly ground white pepper; 5 oz (155 g) aged pecorino cheese, coarsely grated; ¼ tsp cayenne pepper; 1 cup (5 oz/155 g) all-purpose flour, plus more for dusting

Preparation info

Makes about
24
cheese straws

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

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.

Ingredients

½ cup (4 oz/125 g) unsalted butter, at room temperature, cut into ½-inch (12-mm) pieces, plus more for greasing

Starter
Spicy
Vegetarian

Method

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.