Update: On a second visit (August 4), we adored the tender, earthy porcini; fiori di zucchini, fried zucchini blossoms with an impossibly light, golden coating and a creamy ricotta-basil filling; and cacio e pepe, an intensely peppery, pecorino-flavored pasta, prepared tonight with dense, chewy house-made chitarra spaghetti. We were equally delighted by our new desserts, the creamy tiramisu, garnished with fresh raspberries and a sprig of mint, and the chocolate morsels, textured almost like marzipan, with lovely, unsweetened whipped cream on the side. As for the soul-satisfying fave e cicoria and the papardelle al pesto, these two entrées were just as spectacular as they were the first time. If you’re not careful, your tab at Pecorino may stray into the triple digits for just two people, but, considering that we loved every bite from beginning to end, we left satisfied that we had gotten more than our money’s worth.
Pecorino (11604 San Vicente Blvd.) had caught our eye with its leguminous menu, and it fully lived up to its promise, offering savory authentic dishes. We loved both soups: pasta e ceci (chickpeas seasoned with rosemary and filled out with a home-style egg pasta) and fave e cicoria (pureed fava beans, slightly funky, with pleasingly bitter sautéed chicory on top). For our entrées, we had more beans in our papardelle al pesto, a hearty combination of the broad egg noodles with fava beans, green beans, juicy peas, and the eponymous pecorino; we balanced this with tagliolini al pomodoro, a thin pasta in a tangy red sauce. For dessert, we had millefoglie, strawberry mousse layered between crisp almond wafers, which the native-Italian younger half of our duo said gave him “intense pleasure.” We don’t want to leave out the warm slices of fresh bread served with a garlicky chickpea spread, which kept us happy while we waited for our soup, or the ambience, elegant but still cozy and friendly.The Brentwood Italian