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Cones of Plenty

Cones of Plenty

3 Pecorini
Grated Pecorino Sardo Dolce PDO is lightly baked and rolled into a cone shape, then filled with peppery arugula, cured meat, and a light honey mustard dressing. Oh, and topped with additional shavings of Fiore Sardo PDO, of course!


  • Cones
  • 4 cups grated Pecorino Sardo Dolce PDO
  • Dressing
  • 2 tablespoons honey
  • 2 tablespoons brown mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • ¼ cup olive oil
  • Filling
  • 4 ounces arugula
  • ¼ cup shaved Fiore Sardo PDO
  • 2 tablespoons chopped dry salami
  • Edible flowers to garnish (such as nasturtiums)


  • ►Heat oven to 375°F. On a baking sheet lined with a Silpat or baking parchment, make two large circles with ½ cup each of the grated Pecorino Sardo Dolce PDO, leaving as much space as possible between mounds. Bake for 8 minutes, watching closely, until edges just start to brown. When you remove sheet from the oven, gently lift the crisp off Silpat and immediately wrap around the bottom of a funnel (or other conical item) to achieve a cone shape. Repeat this process four times. (You should have eight cones total.)
  • ►Whisk together honey, mustard, and vinegar. Stir in salt, then slowly whisk in olive oil.
  • ►Add two tablespoons dressing into large bowl, add arugula, then toss together. (The remaining dressing will keep in the refrigerator for a few days.)
  • ►Stuff each cone with a few pieces of salami, a generous handful of dressed arugula, Fiore Sardo PDO shavings, and garnish with an edible flower.
Sponsored by 3 Pecorini

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