Pecorino And Pear Salad Recipes

PECORINO AND PEAR SALAD

Steps:

• Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.
• Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.
• Finely grate 1/2 ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.
• To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.

PEAR AND FENNEL SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

PEARS AND PECORINO

Steps:

• Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.

PECORINO AND BEAN SALAD

Steps:

• In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
• Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

PEAR AND PECORINO SALAD

Steps:

• 1 Trim the tough stems from the watercress or arugula and discard any yellowed or bruised leaves. Wash the greens in several changes of cool water. Dry very well. Tear the greens into bite-size pieces. Divide the greens among four salad plates. 2 In a medium bowl, whisk together the lemon juice, oil, and salt and pepper to taste. Add the pears, and toss gently with the dressing. 3 Place the pears on top of the greens. With a small paring knife or a swivel-blade vegetable peeler, shave thin flakes of the cheese over each salad. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEARS AND PECORINO CHEESE

Steps:

• Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
• Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.

PEAR SALAD I

Steps:

• Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
• Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
• Divide the salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.

PEAR, PECORINO, AND PROSCIUTTO PANINI

Steps:

• Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
• Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread.
• Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters.