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Recipes - and - Recipes
Again from the Antipasti Book.
Peppered Pecorino Cheese
1 lb. Pecorino Cheese
3 tablespoons peppercorns, lightly crushed
1 teaspoon lemon zest (optional)
2/3 cup extra virgin olive oil.
Italian parsley for garnish
Method:
Remove rind from cheese and discard.
Cut cheese into 1 inch cubes and place in shallow dish.
Sprinkle peppercorns and lemon zest over cheese.
Add the oil and gently mix.
Cover dish and refrigerate. Dish may be kept in fridge for up to 4 days, but bring to room temperature before serving.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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