Pecorino With Honey, Rosemary, and Walnuts |
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Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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. Ingredients:
2 rosemary sprigs |
1/2 cup extra virgin olive oil |
2 tablespoons honey |
1 lb pecorino cheese, cut into 8 thin slices |
1/2 teaspoon cracked black pepper |
16 walnut halves |
Directions:
1. 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.
2. Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
3. Top with the black pepper and walnuts and serve.
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