I'M SO SORRY!
I literally disappeared lately. I started a new amazing job and there are friends visiting and always news and...I confess I have to get more organize to go on with my blog!
Today I can write a new recipe because I'm forced to stay home because of a little accident...and so, here I am! With a new recipe. This one is a ANTIPASTO, made with an amazing italian cheese: Pecorino di Fossa. It is produced in Emilia Romagna. "Fossa" in Italian means "pit" and it refers to the fact that this cheese is aged in ancient pits excavated in the sand-stone.
Pairing it with cherries is an amazing idea I found several years ago in an italian cooking magazine. The add of lavander gives this dish a floral and unexpected note...
CROSTONI CON FORMAGGIO DI FOSSA E COMPOSTA DI CILIEGIE
TOOLS:
- 1 pot (una pentola)
- 1 baking pan (una teglia da forno)
TIMING:
- 35 minutes
INGREDIENTS:
- 2 slices of rustic bread (country style) (due fette di pane casereccio)
- 5,2 oz sliced Pecorino di Fossa (150 gr fette di Pecorino di Fossa)
- 8 oz cherries (2 etti di ciliegie)
- 1 tablespoon honey (1 cucchiaio di miele)
- black pepper (pepe nero)
- a pinch of lavander fowers (un pizzico di fiori di lavanda)
FIRST STEP:
Wash the cherries, stone them and put them in a pot with ½ a glass of water, Honey, Lavender, pepper and cook for about 20 minutes at low heat, mixing from time to time
- Toast the bread slices. When they are golden arrange over the top the slices of cheese and grill everything for 2, 3 minutes till the cheese starts to melt
- Arrange the bread on a dish, cover with the stewed cherries and enjoy!
