The combination of the sweet pear and the sharp pecorino, along with a little creamy mascarpone to hold it together, is amazing. There’s a little bite because of the pears, and the salty pecorino is very satisfying. You toss with butter, water, pepper, and more pecorino and you probably won’t have any leftovers. If you want to skip the pasta making, you can do it with wanton wrappers.
Ingredients:
Pasta:
4 eggs
5 cups flour
1/2 tsp salt
(I made extra to make noodles for dinner another night)
Filling:
1 bartlett pear, peeled and cored
8 oz pecorino cheese, grated
2 tbsp mascarpone
6 tbsp butter
3/4 cup finely grated pecorino
freshly ground black pepper
semolina flour
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Content Curator Mariano Pallottini
I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.
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