Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fried Pecorino with Stone-Fruit Salsa

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fried Pecorino with Stone-Fruit Salsa Empty Fried Pecorino with Stone-Fruit Salsa

    Post by Lobo Thu 04 Feb 2016, 9:49 pm

    Fried Pecorino with Stone-Fruit Salsa Img84l
    Fried Pecorino with Stone-Fruit Salsa
    Fried Pecorino with Stone-Fruit Salsa Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 8
    When you heat aged pecorino in a fry pan, it crisps, rather than melts. These crunchy wafers are delicate and delicious, and their saltiness is perfectly enhanced by a refreshing, chili-flecked summer-fruit salsa. Vary the cheese if you’d like; Parmigiano-Reggiano and halloumi are excellent choices.






    • 18

    Ingredients:


    • 1 peach, halved, pitted and finely chopped
    • 2 nectarines, halved, pitted and finely chopped
    • 2 Tbs. thinly sliced red onion
    • 1/4 tsp. red pepper flakes
    • 2 Tbs. fresh lime juice
    • 1/4 tsp. sea salt, plus more, to taste
    • 1/2 lb. pecorino cheese, cut into slices about 1/8 inch thick

    Directions:

    In a bowl, combine the peach, nectarines, red onion and red pepper flakes. Add the lime juice and the 1/4 tsp. salt and toss gently with a wooden spoon. Taste and adjust the seasoning with more salt, if needed. Set the salsa aside.

    Heat a dry nonstick fry pan over medium heat. When it is hot, reduce the heat to low. Place the cheese slices in the pan, being careful not to crowd them. When the edges of a slice are golden, flip it and cook until golden on the other side, 2 to 3 minutes more. Transfer to a platter.

    Serve the fried cheese slices immediately, topped with the salsa. Serves 6 to 8.

    Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

    Related Tips

    • Back to top
      Current date/time is Tue 19 Nov 2024, 1:22 pm