And Locatelli comes in at….

…#2 on my list of favorite cheeses! Brie comes in #1 of course. We can discuss brie (at length) another day.


Apparently Locatelli is (I think) a brand of cheese. Growing up, I thought it was a type of cheese, not a particular brand. My uncle always used to make tons of fabulous Italian food at his house, and without fail there would be a little glass bowl of finely grated Locatelli. We’d pass it around and sprinkle a mountain of it on our food with a little metal spoon. Here is a link about the history of Locatelli cheese in case you are interested: History of Locatelli Seriously, the stuff is amazing.


I was so excited when I found Locatelli at our grocery store recently. It used to be so special when we traveled to New Jersey to visit my aunt and uncle. Now I can have it at home. Even better: I found a recipe that called for Pecorino Romano. That’s what I made tonight: Farfalle with Cauliflower and Turkey Sausage from December 2008 Cooking Light.

4 servings (serving size: about 1 1/2 cups)


  • 2  (4-ounce) links mild Italian turkey sausage
  • 3  cups  small cauliflower florets
  • 2  tablespoons  extra-virgin olive oil, divided
  • 1/2  teaspoon  salt, divided
  • 5  garlic cloves, sliced
  • 4  cups  uncooked farfalle (bow tie pasta) [I used ziti because that’s what I had!]
  • 1/2  teaspoon  crushed red pepper
  • 1/2  cup  (2 ounces) grated fresh pecorino Romano cheese
  • 1/4  teaspoon  freshly ground black pepper


1. Preheat oven to 450°. [Yes, I used the new toaster just because I could! See previous post :)]

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.



3 responses to “And Locatelli comes in at….

  1. Now you have me wanting to hit the Italian shop for some cheese! This looks amazing and well, I’m a sucker for good cheese 🙂

  2. Yes, I rather like Locatelli. We sell it at the cheese shop where I work. As for Brie’s you need to try Mt Tam, from Cowgirl creamery. Organic brie, very robust and just wonderful to have. I personally think it the best domestic brie style cheese you can get. They also produce some other stinky washrinds that are so heavenly(and gooey!), but thier names are lost to me at the moment.

    PS. We ship nationally 🙂

  3. YUM! I love all these ingredients!

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