This is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged).
Pecorino Toscano PDO has a fragrant and pronounced flavor.
Dough: On a work surface, pour the flour and the saffron. Create a hole in the center for the cubed butter. On the edges, add chopped mint leaves. Sprinkle the flour and mix with the butter with your fingertips until coarse crumbs form. Add ice cold water and quickly work together until forming a ball. Wrap it in plastic wrap and let rest at least 1 hour in the fridge. Wash and dry the zucchini. Grate the zucchini on a grinder with large holes and squeeze them inside a cotton cloth. Chop the onion and sauté gently in 3 Tbsp. of extra virgin olive oil. Add the zucchini and cook for 5-7 minutes. Add salt and pepper. Filling: Beat the eggs with cream, salt, pepper and chopped mint. Add to the liquid mixture with the zucchini and mix well. Roll out the pasta dough to a thickness of 3/4mm and spread to fit the mold. Make holes at the bottom with a fork and spread half of the filling in the mold. Distribute evenly and spread cubes of Pecorino Toscano PDO on top of the zucchini. Add the remaining of the filling and cover with sliced Pecorino Toscano PDO.