Toasted Almond And Pecorino Sandwiches Recipes

QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO

Quick Saute of Zucchini With Toasted Almonds and Pecorino image

I heard this recipe on the Martha Stewart Sirius Radio channel. It was from Jimmy Bradley, chef and owner of Red Cat and Harrison restaurants in NYC. It sounded so easy and delicious, I had to try it. I used a mandoline to cut the zucchini into matchsticks.

Provided by Greywalker

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 cups zucchini (about 3-4 small zucchini)
1/4 cup almonds, sliced
1/4 lb pecorino romano cheese, sliced into very thin sheets
1/4 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

Steps:

Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
Season with salt and pepper. Return to heat for about 30 seconds to warm through.
Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
Serve while still nice and hot.

TOASTED ALMOND AND PECORINO SANDWICHES

Toasted Almond and Pecorino Sandwiches image

Exactly what a fancy grilled cheese should be-top-notch cheese and bread with a little surprise (an almond-sage spread). From Bon Appetit magazine and sent in by Tartine in San Francisco, CA.

Provided by Sharon123

Categories Lunch/Snacks

Time 27m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups whole unblanched almonds, toasted, cooled (about 1 pound)
1/2 cup plus 2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 slices country bread (about 1/2-inch thick)
1 (10 -12 ounce) wedge pecorino cheese, cut into very thin slices
additional olive oil

Steps:

Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (This can be made 3 days ahead.) Cover and chill. Let stand at room temperature 1 hour before using.
Divide almond paste among half of bread slices; spread to cover. Top with cheese. Sprinkle with pepper. Cover with remaining bread slices. Brush tops with oil.
Heat 2 large nonstick skillets over medium-high heat. Add 3 sandwiches, oiled side down, to each skillet. Cook until bread is crusty on bottom, about 6 minutes. Brush tops with oil. Turn sandwiches over. Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.

Nutrition Facts : Calories 1126.7, Fat 68.5, SaturatedFat 13.9, Cholesterol 49.2, Sodium 1419.7, Carbohydrate 90.4, Fiber 12.1, Sugar 6.6, Protein 45.4

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