CroatiaHillary Sterling, executive chef at the acclaimed Italian restaurant Ci Siamo in New York, created a whipped pecorino sauce that has become a summer favorite and a highlight of her debut cookbook 'Ammazza!' published in May 2026. The sauce combines silky, nutty, and sharp flavors that pair perfectly with crisp summer vegetables, making it versatile for various occasions. The secret lies in the emulsification technique and patience. Sterling explains that blending grated pecorino into a light batter and then mixing it with thick Greek yogurt softens the cheese’s intensity while preserving its sharpness. She emphasizes the importance of adding water and oil gradually to avoid an overly runny or separated mixture and using thick Greek yogurt to maintain the airy consistency. The recipe, shared with the magazine People, includes ingredients like grated pecorino, water, olive oil, Greek yogurt, sea salt, and fresh summer vegetables. The preparation involves blending the cheese with water and oil, then gently incorporating the yogurt before chilling the sauce. It can be stored in the refrigerator for up to two weeks.
Bias read (Center): The article focuses on a culinary recipe and does not address any political issues, policies, or figures. There is no framing or slant present in the content.