Pecorino Sardo DOP Pecorino Sardo is a DOP product that was born out of the reworking of two different types of cheese, the caciotta and the semicotto. The two were joined to make a sweet, mature pecorino.
dough: mix dry ingredients together in a mixing bowl. Add lard and mix with dough hook until well blended. Slowly add enough water to form a ball. Continue mixing dough with hook for 5-10 minutes or until smooth in texture.
cover bowl with plastic wrap and set side. Allow dough to rest for 30 minutes. Divide dough into 6 equal pieces. Roll each piece into discs about 10 inches in diameter and approximately 1/8 inch thick.
preheat a large non-greased skillet or griddle.
place each dough disc in hot skillet for about 2 minutes or until bottom is browned. Flip over and continue cooking for 1-2 minutes until browned and cooked through. Set aside. Repeat this process with each disc.
filling: place assorted italian meats and cheeses on a large platter.
spread choice of cheese on warm bread layer choice of meat on top. top with another piece of bread. Cut into 8 wedges.