Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis

Name: Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis
Yield: Makes 6 Servings
Cuisine: Italian
Ingredients: Balsamic Glaze, in a squeeze bottle; 6 croutons; 1 cup kosher salt; 1½ cups (6 ounces) arugula; 1½ tablespoons extra virgin olive oil; ¼ cup julienned (¼ inch thick) roasted red peppers; One 4- to 6-ounce wedge pecorino Toscano or other pecorino, rind removed; ½ cup baby arugula; Extra virgin olive oil; ¼ cup julienned (¼ inch thick) roasted yellow peppers; 2 teaspoons balsamic vinegar; 2 teaspoons minced chives; Kosher salt

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

We serve this Italian-style sheep’s milk cheese in an Italian style: on crostini with roasted bell peppers and a purée of arugula. We use the Callahans’ artisan cheese, but you could use any pecorino.

Ingredients

Arugula Coulis

1 cup kosher salt
1½ cups (6 ounces) arugula

Europe
France
Italy
Starter
Vegetarian
Mediterranean

Method

For the Arugula Coulis

Bring a gallon of water to a boil in a large pot, then add the salt and bring to a rolling boil. (The water needs to be boiling rapidly to maintain the boil once the arugula is added.) Add the arugula and cook for 5 to 10 minutes, until the stems are tender. Drain the arugula and place in an ice-water bath to chill.

Remove the