Pecorino And Honey Dip Recipes
PECORINO WITH HONEY, ROSEMARY, AND WALNUTS
Good b4 or after a meal according to your taste and tradition. I have also served this as a salad course with some baby mixed greens tossed with a little oil and salt. And no one says you can't just sit in front of the TV and have a snack of it with a hunk of italian bread :-) If you have rosemary infused oil then you can use it instead of the oil and rosemary, saving a few steps and 2 hours of time. Cook time is the steeping time. Use your favorite Pecorino, I go for a nice Tuscan one at the cheese shop but a Pecorino Romano at the grocer. I have no idea where the 16 walnut halves came from. Just use your own taste as a guide as to how many nuts to use or don't use any, its still good without.
Provided by Ilysse
Categories Cheese
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steep the rosemary 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.
Nutrition Facts : Calories 763.1, Fat 62.8, SaturatedFat 23.6, Cholesterol 117.9, Sodium 1362, Carbohydrate 14.1, Fiber 0.6, Sugar 9.7, Protein 37.4
PECORINO WITH HONEY AND HAZELNUTS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h2m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pull the cheese out of the refrigerator at least 1 hour before serving - it should be served at room temperature.
- Chop the hazelnuts coarsely.
- Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.
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