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Recipe: Pecorino and Ox Cheek Linguine - Little Observationist
Looking for something a bit more exciting than ordinary pasta, I dug through Tori Haschka’s book A Suitcase and a Spatula for inspiration and came across a recipe for “Pecorino, Pepper & Pig Cheek Pasta”. My search for pig cheeks was fruitless but I did find some ox cheeks, which I’ve never had before so I thought I’d give them a try with more or less the same recipe. This is comfort food – rich, tasty and warming. It’s also weekend food because it’s not the quickest thing to make but worth it if you are having a lazy afternoon. Ingredients: 1 tablespoon olive oil 125 g / 4 oz streaky bacon 1 onion, diced 300g / 10 ox ox cheeks, cut into wine cork-sized chunks 1 tablespoon plain / all-purpose flour 1 1/2 tablespoons ground black pepper, plus extra for seasoning 2 garlic cloves, finely sliced 1 teaspoon rosemary, finely chopped 360 ml / 1 1/2 cups white wine 360 ml / 1 1/2 cups water 1 potato, halved 200 g / 6 1/2 oz linguine 70 g / 2 1/2 oz pecorino cheese, grated, plus extra to serve 1 teaspoon freshly grated nutmeg (or spice, if you can’t find the …