|
|
Pecorino with Honey, Rosemary, and WalnutsA 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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
 Print Friendly Version /  E-mail to a Friend
• Back to Recipe Listing / • Restart Recipe Browser |
|
Magazines
|
