Ingredients for the stuffing:

1200 gr. of matured pecorino cheese

600 gr. of semi-matured pecorino cheese

200 gr. of parmesan cheese

20 eggs

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

4 eggs
60 gr. of softened butter or 60 gr. of lard

Milk (enough to obtain a soft and elastic dough)

Preparation method:

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!