A healthy vegetable-based recipe, enriched with Farindola pecorino cheese. “This ancient product is obtained from raw sheep’s milk and rennet of pork – explained Dr. Elisabetta Macorsini, biologist and nutritionist at Humanitas -. The cheese is processed according to the traditional system without undergoing any heat treatment. Manually pressed into the wicker baskets and salted on both sides. The seasoning is natural and carried out first on wooden boards and then in the wooden cradles”. A quantity of 100 g of this cheese brings 1 g of calcium in a very bio-available form, which meets the daily needs of an average adult. Moreover, in mature cheeses there is no lactose, the milk sugar, which has been fermented during the maturation process, so even lactose intolerants can eat this cheese. Farindola pecorino contains in 100 g only 70-80 mg of cholesterol, less than that contained in chicken and rabbit meat (90-120 mg), or even blue fish or tuna, and is just above the pork (60mg).
The anti-cancer properties of Pecorino cheese
The Pecorino cheese is a product to be remembered for its anti-tumor and anti-arteriosclerosis properties: the as rich in CLA. This acronym indicates a group of fats derived from the chemical work of sheep’s rumen (and other ruminants), which transforms linoleic acid into products similar to omega 3, precisely conjugated linoleic acid or CLA. This fat does not change with the cooking of the meat or the transformation of the milk into cheese, and in pecorino it is present in ten times greater quantities than in cow’s milk cheeses (13-14 mg against 1.4 -1.8 mg per gram of cheese fat).
Ingredients for 4 people
600 g chard
25 g flour
Pecorino di Farindola
2 anchovies or sardines in oil
2.5 dl oat drink
50 g goat ricotta cheese
Scald the stalks of the chard washed and cut into large pieces. Brown the chopped shallot on a low heat with 25 g of ricotta and a pinch of salt for 3-4 minutes. Add the anchovies in oil and let them undo. Chop the leaves and wash them. Move the stalks and the chard to the pan with the fried shallot and anchovies. Cook for 2-3 minutes, season with salt and pepper. Make the béchamel sauce by melting the remaining ricotta in a saucepan. Pour in the flour and cook until you get a homogeneous mixture. Add the oat drink, all at once, and cook for 10 minutes, stirring. Sprinkle with grated nutmeg. Place 1/3 of the beets in an ovenproof dish lined with baking paper, wet and squeezed. Cover with half of the béchamel sauce and sprinkle with 2 tablespoons of Pecorino cheese. Continue with the layers, until all the ingredients are used up and finish with a drizzle of pecorino cheese. Bake in a preheated oven at 180 °C for about 20 minutes and serve warm.