Ingredients with Measurements:
- 8 oz Erborinato di Pecora cheese, crumbled
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium bowl, combine the crumbled Erborinato di Pecora cheese and chopped Kalamata olives.
2. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and freshly ground black pepper.
3. Pour the dressing over the cheese and olive mixture and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature or chilled.
Serving size:
- Makes 4 servings.
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 5g
- Protein: 9g
- Fiber: 2g
- Sugar: 0g
- Sodium: 550mg
Substitutions for ingredients:
- Erborinato di Pecora cheese can be substituted with any blue cheese.
- Kalamata olives can be substituted with any other type of olive.
Variations:
- Add chopped fresh herbs such as parsley, basil, or thyme for added flavor.
- Add chopped sun-dried tomatoes for a sweet and tangy twist.
Tips and tricks:
- Use a good quality extra-virgin olive oil for the dressing.
- Make sure the cheese and olives are at room temperature before mixing with the dressing for better flavor distribution.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve on a platter with crackers or toasted bread.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is too crumbly, try crumbling it with your hands instead of using a knife.
Food safety advice:
- Make sure the cheese and olives are fresh and have not been sitting at room temperature for too long.
Food history:
- Erborinato di Pecora is a blue cheese made from sheep's milk in Italy.
Flavor profiles:
- Salty, tangy, and creamy.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Italian
Taste: Herbaceous, Savory, Salty, Tangy, Umami