Fried Pecorino With Stone-Fruit Salsa
This recipe combines the sweet and savory flavors of fresh peaches and nectarines with crispy fried pecorino cheese slices. The tangy salsa adds a refreshing twist to this delightful dish. Enjoy the contrast of textures and flavors in each bite!
— Constant Cookbook
Ingredients
- 1 peach, halved, pitted and finely chopped
- 2 nectarines, halved, pitted and finely chopped
- 2 Tbs. thinly sliced red onion
- 1/4 tsp. red pepper flakes
- 2 Tbs. fresh lime juice
- 1/4 tsp. sea salt, plus more, to taste
- 1/2 lb. pecorino cheese, cut into slices about 1/8 inch thick
Instructions
- In a bowl, combine the peach, nectarines, red onion and red pepper flakes. Add the lime juice and the 1/4 tsp. salt and toss gently with a wooden spoon. Taste and adjust the seasoning with more salt, if needed. Set the salsa aside.
- Heat a dry nonstick fry pan over medium heat. When it is hot, reduce the heat to low. Place the cheese slices in the pan, being careful not to crowd them. When the edges of a slice are golden, flip it and cook until golden on the other side, 2 to 3 minutes more. Transfer to a platter.
- Serve the fried cheese slices immediately, topped with the salsa. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).
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