@juliaostro: Sunday lunch at my house with some freshly made cavatelli and tiny meatballs with @Zanetti Cheese AU Pecorino Romano. Authentic Pecorino Romano should be just 100% sheep's milk and salt and Zanetti Pecorino is just this* - made in the traditional way, it's bold, salty and nutty. It is the backbone of so many classic Italian dishes and is an absolute staple in my kitchen. In spring I love to eat it with fresh broad beans as a snack, and in winter, with pears, walnuts and honey.  Here the Zanetti Pecorino Romano PDO gives the meatballs so much flavour and then of course the finished dish gets a generous grating on top. You can of course use a good quality dried pasta instead of making your own too.  Find the full recipe below! *Zanetti Pecorino Romano PDO ingredients: Sheep’s Milk, Salt, Animal Rennet. #AD Cavatelli with tiny meatballs Serves 4-6 500 g fresh pasta of your choice Tomato sauce 3 tbsp extra virgin olive oil 4 shallots, finely chopped  3 stalks of parsley 150ml dry white wine  800g canned whole peeled tomatoes 2 fresh bay leaves  Sea salt and pepper Meatballs 250g pork mince 250g beef or veal mince 1 egg, lightly beaten 60 g grated Zanetti Pecorino Romano ½ tsp freshly grated nutmeg Sea salt and black pepper 2-3 tbsp extra virgin olive oil  Zanetti Pecorino Romano, to serve Recipe continued in comments.

juliaostro

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Friday 10 July 2026 02:32:51 GMT