And now, in Recco you'll find it everywhere, from bakers to restaurants to diners, all who proclaim it their specialty. Work the mixture into a dough and knead it until it is soft, smooth, and elastic, then cover it for an hour. Lightly oil the pan and lay the first sheet of dough over it. Shred the cheese and dot the dough with it. Lay the second layer over the first, roll the edges up and around to form a rim that seals, and give it a decorative pattern by pressing down on it with the tines of a fork.
Some people prefer to use fresh pecorino in the filling, cutting it into thin strips.
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