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Pecorino With Honey, Rosemary, and Walnuts

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“Good b4 or after a meal according to your taste and tradition. I have also served this as a salad course with some baby mixed greens tossed with a little oil and salt. And no one says you can't just sit in front of the TV and have a snack of it with a hunk of italian bread :-) If you have rosemary infused oil then you can use it instead of the oil and rosemary, saving a few steps and 2 hours of time. Cook time is the steeping time. Use your favorite Pecorino, I go for a nice Tuscan one at the cheese shop but a Pecorino Romano at the grocer. I have no idea where the 16 walnut halves came from. Just use your own taste as a guide as to how many nuts to use or don't use any, its still good without.”
READY IN:
2hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Steep the rosemary in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined.
  2. Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
  3. Top with the black pepper and walnuts and serve.

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