Philosophizing About Food With Francine: Herbed Chicken and Pecorino Romano Sauce

by Francine Black

A simple one pan dinner: herbed chicken, with vegetables in a Marsala and pecorino Romano sauce.

There are any number of hard cheeses frequently grated over our favorite dishes or shredded in salads, most notably parmesan. If I may suggest a really lovely alternative, one that is a bit less salty, less pricey, and possessing a nice robust flavor, it would be the pecorino Romano.

One of Italy’s oldest and most treasured cheeses dating back to ancient Roman times, the pecorino is made from sheep’s milk. The Italian word for sheep is “Pecora” and Romano refers to its place of origin in the farming region near Rome.

It’s amazing to me how the ancient Roman legionnaires are responsible for quite a number of the foods we enjoy today and pecorino is another such example. The soldiers needed a food source that was nutritious and durable over the many long marches as they attempted to conquer lands far distant. Never ones to sacrifice flavor and quality, the Romans valued the pecorino for its deep flavor and natural earthiness thanks to the sheep grazing on local herbs and wild grasses.

If you buy imported pecorino Romano today, you’ll note that its PDO status of authenticity insures it was made using the traditional methods passed down for generations and only from a specific breed of sheep. It’s really delicious in the dish we’ve prepared but also as a topping on grilled vegetables, over a hearty minestrone and certainly on pasta and pizza.

I hope you give it a try, dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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