Fried Pecorino with Stone-Fruit Salsa


When you heat aged pecorino in a frying pan, it crisps, rather than melting. (You can use the same technique with Parmesan cheese.) These crunchy wafers are delicate and delicious, and their saltiness is perfectly enhanced by a refreshing, chile-flecked summer-fruit salsa.


  • 1 peach, halved, pitted, and finely chopped
  • 2 nectarines, halved, pitted, and finely chopped
  • 2 Tbsp ethinly sliced red onion
  • ¼ tsp red pepper flakes
  • 2 Tbsp fresh lime juice
  • ¼ tsp sea salt, or to taste
  • ½ lb (250 g) pecorino cheese, cut into slices about ⅛ inch (3 mm) thick


To make the salsa, in a bowl, combine the peach, nectarines, red onion, and red pepper flakes. Add the lime juice and ¼ teaspoon 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 frying pan over medium heat. When it is hot, reduce the heat to low. Place the slices of cheese in the pan, being careful not to crowd the slices. When the edges of a slice are golden, flip it and cook the other side until the bottom is golden, 2–3 minutes longer, then transfer to a serving platter.

Serve the fried cheese slices at once, topped with the salsa.