By Chef Lippe
Pecorino Fogli di Noce
If you see a grey round of Foglie di Noce in a shop, grab it. The walnut leaves wrapped around this aged sheep milk cheese from Emilia-Romagna ripen only twice a year, making this cheese a seasonal offering. A cheese that is aged with the walnut leaves in airy caves, Foglie di Noce has a distinct earthy aroma and flavor with an underlying sharp touch.
As you can see from the pictures we have paired it with various fruit salads or with a pesto pasta dish another post. For Pecorino Fogli di Noce I recommend the following; Frescobaldi Montesodi Fruina 2004 which is a very dark, very big fruit Chianti from the Marchesi de Frescobaldi 2004 vintage, or the following 3 wines that are a little easier on the wallet 2011 Valle dell’Acate Nero di’Avola, Sicilia IGT, the plush 2011 Pupillo Re Federico or the soft and plummy 2011 Tenuta Rapitala Campo
Fennel Salad with walnuts and Pecorino Fogli di Noce
1 bunch of fennel lettuce
A small handful of walnuts
1/8 pound of Pecorino Fogli di Noce diced
Extra virgin olive oil
Balsamic vinegar glaze
Clean and chop fennel, mix with diced pecorino and walnuts, sprinkle with olive oil and balsamic glaze.
Endive Salad with Cacciatorini and Pecorino Fogli di Noce
4 heads of Belgian endive
1 cacciatorini salami
15 shelled walnuts Life
5 tablespoons mayonnaise
Small handful of diced Pecorino Fogli di Noce
1 tablespoon mustard
few drops of Worchester
1 tablespoon of vinegar
1 tablespoon of olive oil
Wash and then cut into strips Belgian endive. Put it in a bowl and add the slice salami, Pecorino Fogli di Noce cut into chunks and very coarsely chopped walnuts.
Prepare the sauce by mixing mayonnaise, mustard and Worchester and olive oil, stirring constantly, oil and vinegar until mixed.
Serve with the sauce on the side.
Salad with pears and pecorino
1 head of radicchio
¼ cup of Pecorino cheese shaved (Fogli di Noce, Ginepro or Manchego)
Extra virgin olive oil
Shave the cheese into thin chips. Wash and dry the radicchio. Chopped walnuts into course texture. On a serving platter or individual plates, arrange the salad leaves first, then the slices of cheese. Wash pears, cut them in half and remove the seeds. Slice them and distribute them over the cheese. Serve the salad immediately topped with a drizzle of olive oil and garnished with nuts.