Tag Archives: Pecorino Fogli di Noce

Pecorino Fogli di Noce Salads

By Chef Lippe

 Pecorino Fogli di Noce

If you see a grey round of Foglie di Noce in a shop, grab it. The walnut leaves wrapped around this aged sheep milk cheese from Emilia-Romagna ripen only twice a year, making this cheese a seasonal offering. A cheese that is aged with the walnut leaves in airy caves, Foglie di Noce has a distinct earthy aroma and flavor with an underlying sharp touch.

As you can see from the pictures we have paired it with various fruit salads or with a pesto pasta dish another post.  For Pecorino Fogli di Noce I recommend the following; Frescobaldi Montesodi Fruina 2004 which is a very dark, very big fruit Chianti from the Marchesi de Frescobaldi 2004 vintage, or the following 3 wines that are a little easier on the wallet 2011 Valle dell’Acate Nero di’Avola, Sicilia IGT, the plush 2011 Pupillo Re Federico or the soft and plummy 2011 Tenuta Rapitala Campo

Fennel Salad with walnuts and Pecorino Fogli di Noce

pecorino fogli di noce 31 bunch of fennel lettuce

A small handful of walnuts

1/8 pound of Pecorino Fogli di Noce diced


Extra virgin olive oil

Balsamic vinegar glaze

Clean and chop fennel, mix with diced pecorino and walnuts, sprinkle with olive oil and balsamic glaze.

Endive Salad with Cacciatorini and Pecorino Fogli di Noce

pecorino fogli di noce 44 heads of Belgian endive
1 cacciatorini salami
15 shelled walnuts Life
5 tablespoons mayonnaise

Small handful of diced Pecorino Fogli di Noce
1 tablespoon mustard
few drops of Worchester
1 tablespoon of vinegar
1 tablespoon of olive oil

Wash and then cut into strips Belgian endive. Put it in a bowl and add the slice salami, Pecorino Fogli di Noce cut into chunks and very coarsely chopped walnuts.
Prepare the sauce by mixing mayonnaise, mustard and Worchester and olive oil, stirring constantly, oil and vinegar until mixed.
Serve with the sauce on the side.


Salad with pears and pecorino

pecorino fogli di noce 2pearsIngredients:

1 head of radicchio

¼ cup of Pecorino cheese shaved (Fogli di Noce, Ginepro or Manchego)

2 pears

10 nuts

Extra virgin olive oil


Shave the cheese into thin chips. Wash and dry the radicchio. Chopped walnuts into course texture. On a serving platter or individual plates, arrange the salad leaves first, then the slices of cheese. Wash pears, cut them in half and remove the seeds. Slice them and distribute them over the cheese. Serve the salad immediately topped with a drizzle of olive oil and garnished with nuts.


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Filed under Artisan Cheese, Chef Lippe, Pecorino Fogli di Noce

Spaghetti with Asparagus and Walnuts with Parsley Pesto with Pecorino Fogli di Noce

By Chef Lippe

pecorino fogli di noce 1

Serves 4 people

1 bunch of fresh asparagus 
1 pound dry of  spaghetti 
1 bunch of fresh parsley 
¼ cup of walnuts  
1 clove whole garlic 
1/2 cup white wine 
5 leaves of fresh basil
¼ cup of  Pecorino Fogli di Noce 
black pepper


Parsley Pesto:

Wash the parsley and place in the bowl of food processor, add about 6 nuts, basil leaves, 2 tablespoons of pecorino fogli di noce cheese grated, salt, pepper and olive oil to taste, mix all together and place in the refrigerator.

Asparagus Sauce:                            

Wash and cut the ends from the bottoms off the asparagus, boil them in the “spaghettiera” (you can cut tips off asparagus and blanch while cooking stems for the 10 minutes if you do not have a spaghettiera) with the tips out of the water for about 10 minutes, cool them down by dipping them in ice water and then cut into 3 parts, setting the tips to the side. 

Cook your pasta to al dente. While this is cooking, in a large pan brown a crushed clove of garlic and add the asparagus pieces and cook on medium heat until warm, finally add the more delicate tips, deglaze with white wine and add the chopped walnuts, salt and pepper to taste.


Mix pasta with asparagus sauce, pesto and remaining chopped walnuts.  Sprinkle with grated Pecorino Fogli di Noce cheese and serve hot.


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Filed under Artisan Cheese, asparagus, Chef Lippe, Food, Pasta