The Sardinian food regimen accommodates lots of greens and is understood for good helpings of barley and Pecorino, a sheep’s milk cheese. Whereas not recreating a Sardinian dish, we have been impressed, for this hearty bean and barley stew, by these Sardinian components. Warming and comforting, it is stuffed with barley and handy, protein-packed Borlotti beans and infused with flavour from carrots, onions, fennel, and herby thyme. It is also filled with Italian lacinato kale for a wholesome dose of greens.
Pecorino Romano
This sheep’s milk cheese is a staple of the Sardinian food regimen. Research have proven that pecorino Romano accommodates appreciable quantities of useful unsaturated fatty acids like omega-3 and conjugated linoleic acid. The milk for this cheese comes from sheep that graze on grass in mountain pastures in Sardinia, Italy. The cheese is made with an innesto, a kind of lactobacilli tradition, or starter, that’s native to the world of manufacturing.
You could discover cheese within the grocery retailer merely labelled Pecorino, so if you need the genuine model, search for the PDO (protected designation of origin) label, the assure of true pecorino Romano.
