Ingredients for the stuffing:
1200 gr. of matured pecorino cheese
600 gr. of semi-matured pecorino cheese
200 gr. of parmesan cheese
The number of eggs varies according to the quantity of cheese (1 egg – 100 gr. of cheese)
Ingredients for the shortcrust pastry:
1000 gr. of plain flour
60 gr. of softened butter or 60 gr. of lard
Milk (enough to obtain a soft and elastic dough)
Make the shortcrust pastry by rubbing flour, eggs and softened butter. Add some sugar and grated lemon rind. Knead to obtain a smooth and elastic dough. Leave the dough in the fridge for 30 minutes.
How to make the stuffing: mix egg whites with whole eggs and grated lemon rind in a large bowl; add grated pecorino cheese gradually until the mixture is stiff.
Roll out the dough making sure it is not too thin and cut it into small circles (5-6 cm. of diameter). Put some stuffing at the center of each circle. Fold (like ravioli), press to seal the edges and cut with a pasta wheel. With a knife, draw a cross on the top of each picone and brush with egg yolk mixed with some water.
Place piconi on a baking tray (use parchment paper) and bake for 15 minutes at 180°C. Let your piconi cool down a bit and enjoy!