I needed an idea and I was stuck. I wanted to use Villa Matilde's sweet flavored Gelatina in a dish with ingredients that would be a total contrast. I needed a boost. A kick start. So I sought out a friend who could surely give me a hand...Chef Tony.
Make a soup...then pair it with homemade pecorino ice cream, he suggested. Facile...
Ok, easy...I thought, but there are dozens of different cheeses to choose from. I needed more advice. A chat with my Maestro at my favorite Enoteca/Salumeria for some more advice. I walked away with a flavorful slice of aged pecorino from Filiano (Pz).
Directions: Grate the two cheeses and put in a small saucepan. Add the milk and heat until the cheese is absorbed, stirring continuously. Let cool, then pour into a freezer proof container. Place in the freezer for about 90 minutes, stirring occasionally to break up any ice crystals.
In the meantime, in a separate saucepan, heat up the gelatina extra di Falanghina.
Plate preparation.: Ladle the gelatina soup into a deep dish. Place two scoops of pecorino ice cream on top. Drizzle a spoonful or two of the soup on top of the ice cream. Sprinkle with homemade toasted croutons.