This is less a recipe than an idea, but I assure you that it’s an idea that will continue to inspire you. It began with a jar of marinated Sardinian pecorino that I bought and kept at one of the restaurants. Although the price of the cheese made it as precious as gold, I soon found that it enhanced nearly everything it touched, from pastas to carpaccios. (I admit it’s also terrific snitched directly out of the jar.) If kept covered in olive oil, the cheese will keep nearly indefinitely, though it’s so irrisistable that it won’t last that long. Make sure it is allowed to come to room temperature before using. As you use up the cheese, add the olive oil to vinaigrettes, pasta, and more.

Ingredients

　　1 pound young (fresh) Pecorino Sardo

　　Extra-virgin olive oil

　　Cut the rind from the cheese, then cut the cheese into 1-inch cubes and pack into a sterilized jar. Add oil to cover completely (the amount of oil will depend on the shape of your jar). Allow to marinate for at least a day or two before using. Covered in oil, the cheese will keep indefinitely in the refrigerator. Make sure that you always remove cheese using clean utensils, and not your fingers.

　　Ethan Stowell's New Italian Kitchen