Formaggio Con Le Pere (Pears and Cheese)
"The Art of Cookery website is where this recipe was found and is followed by a tip for those of us watching our fiqures. Pears and cheese as a starter will stimulate both appetite and taste buds, so this is best for those who are not watching their weight. Even if you are worried about the waistline though, don't deny yourself this delicious combination, you can still enjoy it but as a main course. This recipe will be included in the Zaar World Tour swap game."
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 6 pears, firm
- 400 g pecorino cheese
- black pepper, to taste
directions
- Wash and peel pears. Being careful not to loose any of the juice, cut the pears into cubes and place in a salad bowl. Dice the pecorino and add to the chopped fruit. Mix together and leave to stand for ten minutes.
- Finely grind black pepper over top of mixture before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We had a lovely salad in Sienna with the same combination. Their presentation was SO memorable, that we have served it many times. The pears and cheese were sliced in thin strips and placed alternately on the plate, in sunburst design. To finish, there was just a drizzle of honey over the entire serving. Looks VERY dramatic ! Thanks for the memory, Lauralie. -
Great combo! I went ahead and peeled the pears, since the recipe instructs doing so and I was planning to grab a quick photo. Next time I would probably just leave the peels on, though, to add a little contrast (the pears and cheese looked about alike :) ). Thanks for posting! -
Simple, but soooo good! The pepper is outstanding and adds a nice flavor to it all. I used red pears. I will definitely do this again. Thanks Lori! -
A great appetizer. I cut the pears in thin slices and lay next to them, the perorino also in slices. We enjoyed so much with a cold glass of white whine. That deserves more than 5 stars Lori! -
Fantastic combination--the pepper is crucial. Served some of it with thin slices of cucumber for scooping it up like a dip or salsa. Served the rest with some watercress and endive--beautiful pale to dark green colors with the black flecks of pepper--and so tasty and palate cleansing. Thanks, Lori!
see 3 more reviews
RECIPE SUBMITTED BY
lauralie41
United States
