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Posts Tagged ‘Pecorino’

New potato & Pecorino frittata

Not much to say about this. Easy, tasty, not too bad for you, cheap…

New Potato & Pecorino Frittata – serves 4

  • 600g new potatoes
  • 2 tbsp olive oil
  • 1  onion, finely sliced
  • 8 eggs
  • 2 tbsp snipped chives
  • 100g pecorino/Parmesan, finely grated

Cook the potatoes in boiling salty water for 15-20 minutes or until cooked. Allow to cool a bit, then slice.

Heat the oil in a heavy non-stick frying pan. Add the onions and cook for about 5 minutes, they should be soft and starting to brown.

Meanwhile whisk the eggs and chives together in a bowl. Season generously then add the grated cheese and whisk again.

Get the grill on and let it come up to a moderate heat. Add the potato slices to the onions and pour over the egg mixture. Cook over a low heat until the edges start to firm up and the eggs are set lightly. This could take up to 10 minutes.

Put under the grill (not too close to the heat) and cook for a couple of minutes or until the eggs are set and the top is golden brown.

Works for lunch or weeknight dinner with some salad on the side.

(Original recipe from BBC Good Food)

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Broad bean & mozzarella salad

A real taste of summer and a smashing way to start a dinner party. Serve on a big wooden board with a glass of something bubbly.

Wine Suggestion: Go white, go Italian, go fresh and textured. We’d recommend a good Pecorino from Abruzzo or Marches or maybe a Gavi or Soave.

Smashed broad bean and mozzarella salad – serves 4

  • 300g podded broad beans (you need about 1kg in their pods to get this amount) or 300g frozen broad beans
  • 1 lemon, juiced
  • 100g pecorino, grated
  • handful of mint leaves
  • handful of basil leaves
  • olive oil
  • sourdough/country style bread, 8 slices toasted (we toasted ours on the barbecue), rubbed with garlic & drizzled with olive oil
  • 2 balls buffalo mozzarella

Blanch the podded broad beans in boiling water for 2 minutes, drain and pop the green bean out of the papery skin.

Smash the double-podded broad beans with a good pinch of sea salt in a big pestle & mortar. Add the lemon juice, pecorino and herbs (keep a few leaves to garnish) and 4tbsp olive oil and mix together. Season well and pile onto the toast.

Tear the mozzarella into chunks and set on top of the broad bean mash, Finish with another drizzle of oil, some black pepper and a few herbs.

(Original recipe by Ben O’Donoghue for BBC Olive Magazine, August 2005.)

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Marinated Pepper Salad with Pecorino & Capers

This salad is really versatile and can be served on it’s own as a starter, with a good variety of barbecued meats like the sirloin steak we had here or grilled mushrooms. It has a great balance of earthiness, sweetness and a salty freshness from the peppers and capers which match the pecorino cheese really well.

Marinated Pepper Salad with Pecorino – serves 2 as a starter or more as a side

  • 1 red pepper, quartered
  • 1 yellow pepper, quartered
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp water
  • ½ tsp muscovado sugar
  • 2 thyme sprigs
  • 1 garlic clove, thinly sliced
  • 10g flat-leaf parsley, leaves picked
  • 15g basil leaves
  • 30g watercress
  • 50g mature pecorino shaved
  • 1 tbsp capers, drained

Preheat the oven to 190ºC/Gas Mark 5.

Toss the peppers with 1 tbsp of the oil and a little salt. Scatter in a roasting tin and roast for 35 minutes, or until soft and starting to colour. Remove to a bowl and cover with cling film. Leave to cool, then peel and cut into thick strips.

Whisk together the marinade ingredients: 2 tbsp of the oil, the balsamic vinegar, water, sugar, thyme, garlic, and some salt and pepper. Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.

When ready to serve, toss the herbs, watercress, drained peppers, pecorino and capers together. Add the last tbsp of olive oil and 1tbsp of the marinade. Season to taste.

(Original recipe from Plenty by Yotam Ottolenghi, Ebury Press, 2010.)

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We will definitely do this recipe again; the flavours burst in your mouth and taste so summery. Our inspiration was our friend Carol who had some pea puree with radishes at a lovely Sunday lunch recently and Sheila from Gimmetherecipe posted a similar recipe and reminded us to try it. Such an easy summer starter.

Crostini with pea purée rocket & broad beans – to serve 6

  • 200g double-podded broad beans
  • 400g frozen peas
  • 85g butter
  • 100g natural yogurt
  • leaves from a small bunch of mint
  • 1 ciabatta, sliced
  • 1 small bunch dill, chopped
  • couple handfuls of rocket
  • 140g radishes, thinly sliced
  • 85g pecorino cheese
  • extra virgin olive oil, to drizzle
  1. Cook the broad beans for 4 minutes until just tender. Drain, , cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, the blitz in the food processor (or use a hand blender) with the yogurt, mint and seasoning.
  2. Heat the oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the ciabatta slices. Bake for 10-12 minutes until crisp and golden.
  3. Spread some pea purée onto each slice, top with rocket, broad beans and radishes. Shave some pecorino over the top. Drizzle with oil before serving.
(Original recipe from BBC Good Food)


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