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Pecorino with Honey, Rosemary, and Walnuts

A web-exclusive recipe from Italian Cooking and Living

  • 2 rosemary sprigs
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 pound young Pecorino, cut into 8 thin slices
  • 1/2 teaspoon cracked black pepper
  • 16 walnut halves
  • Pound the rosemary in a mortar with a pestle until a paste forms; steep in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined. Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture. Top with the black pepper and walnuts and serve within minutes. Serves 4

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    The Magazine of La Cucina Italiana