Best 5 Pears And Pecorino Recipes

PEARS AND PECORINO

Steps:

• Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.

PEARS AND PECORINO CHEESE

Steps:

• Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
• Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.

WALNUT CAKE WITH SAUTéED PEARS, PECORINO, AND BLACK PEPPER ICE CREAM

Steps:

• Make ice cream:
• Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
• Do ahead: Can be made 1 day ahead. Keep chilled.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
• Make walnut cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
• Sauté pears:
• Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
• Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.

PEARS WITH PECORINO AND HONEY

Steps:

• Slice cheese thinly and divide among 4 plates. Place pears on top of cheese. Warm honey and drizzle over pears and cheese. Grind pepper over each plate, and serve.

GRILLED PIZZA WITH PEARS, FRESH PECORINO, AND WALNUTS

Steps:

• For crusts:
• Pour 1 1/4 cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 2 1/2 cups flour. Stir until shaggy-looking dough forms. Sprinkle work surface with 1/4 cup flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. For toppings: Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over. Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve. Ingredient tip: This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep' smilk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrays cheese.com or agferrari.com. Manchego cheese, which is also made from sheep's milk, is a good substitute. What to drink: In keeping with the spirit of this menu, pour Tuscan wines. Try a Tuscan white with the pizza. We like the citrus and floral notes of the 2006 Bibi Graetz "Casamatta" Bianco ($9).
• Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover dough with kitchen towel and let rest 30 minutes.
• Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to color, about 1 1/2 minutes per side. Transfer crusts to baking sheets. DO AHEAD: Pizza crusts can be made 6 hours ahead. Let crusts stand at room temperature.
• For toppings:
• Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over.
• Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve.
• Ingredient tip:
• This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep' smilk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrays cheese.com or agferrari.com. Manchego cheese, which is also made from sheep's milk, is a good substitute.