Fried Pecorino with Stone-Fruit Salsa

Name: Fried Pecorino with Stone-Fruit Salsa
Yield: Serves 6–8
Ingredients: 1 peach, halved, pitted, and finely chopped; ½ lb (250 g) pecorino cheese, cut into slices about ⅛ inch (3 mm) thick; 2 Tbsp fresh lime juice; ¼ tsp sea salt, or to taste; ¼ tsp red pepper flakes; 2 nectarines, halved, pitted, and finely chopped; 2 Tbsp ethinly sliced red onion

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

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.

Ingredients

1 peach, halved, pitted, and finely chopped
2 nectarines, halved, pitted, and finely chopped
2 Tbsp ethinly

Starter
Gluten-free
Summer
Vegetarian

Method

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