Member since May 2011
"For those considering this recepie, make it. It is outstanding! I have a couple things that I do slightly different and it comes out really well.
There are deferent types of Pecorino. It is much like Manchego, from Spain, it comes soft and mild, to hard and quite salty. I have used both Pecorino and Parmigiano Reggiano in the dish and both ar"