Ingredients with Measurements:
- 1 wheel of Pecorino Stagionato (about 1 pound)
- 10-12 fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, peeled
- Salt and freshly ground black pepper to taste
- 10-12 walnut leaves (or substitute with grape leaves)
Special equipment needed:
- Food processor or blender
- Cheese grater
- Small saucepan
- Cheese knife or sharp knife
Step-by-step instructions:
a. Rinse the walnut leaves and pat dry with paper towels.
b. Cut the Pecorino Stagionato into thin slices and arrange them on a platter, slightly overlapping each other.
c. In a food processor or blender, combine the basil leaves, pine nuts, Parmigiano-Reggiano cheese, garlic cloves, and olive oil. Pulse until smooth and creamy. Season with salt and pepper to taste.
d. Spoon the pesto over the Pecorino slices, spreading it evenly.
e. Lay the walnut leaves on top of the pesto, covering the entire surface of the cheese.
f. Cover the platter with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
g. To serve, remove the plastic wrap and discard the walnut leaves. Cut the Pecorino into bite-sized pieces and arrange them on a serving platter.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour and 15 minutes
5. Temperature:
Refrigerate the platter at 40°F or below.
Serving size:
This recipe makes about 6-8 servings.
Nutritional information:
Calories: 390
Total fat: 34g
Saturated fat: 12g
Cholesterol: 50mg
Sodium: 570mg
Total carbohydrates: 3g
Dietary fiber: 1g
Sugar: 1g
Protein: 19g
Substitutions for ingredients:
- Pecorino Stagionato: You can substitute with Parmigiano-Reggiano or other hard, aged cheeses.
- Pine nuts: You can substitute with walnuts, almonds, or cashews.
- Walnut leaves: You can substitute with grape leaves or other edible leaves.
Variations:
- Add a drizzle of balsamic glaze or honey over the Pecorino for extra sweetness.
- Top the Pecorino with sliced fresh figs or grapes for a fruity twist.
- Use arugula or spinach instead of basil for a different flavor profile.
- Add a pinch of red pepper flakes to the pesto for a spicy kick.
Tips and tricks:
- Make sure to slice the Pecorino thinly for easier eating.
- Toast the pine nuts in a dry skillet over medium heat for a nuttier flavor.
- You can make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
- Serve with crusty bread or crackers for a complete appetizer.
Storage instructions:
Store any leftover Pecorino Stagionato in Foglie di Noce con Pesto di Basilico in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Arrange the Pecorino slices in a circular pattern on a round platter for an elegant presentation. Garnish with fresh basil leaves or pine nuts.
Garnishes:
Fresh basil leaves, pine nuts, balsamic glaze, honey, sliced figs, or grapes.
Pairings:
- Red or white wine, such as Chianti or Pinot Grigio.
- Sliced cured meats, such as prosciutto or salami.
- Olives, pickles, or marinated vegetables.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Roasted potatoes or sweet potatoes.
- Green salad with a light vinaigrette.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil to thin it out.
- If the Pecorino is too salty, soak it in cold water for 30 minutes before using.
Food safety advice:
- Make sure to rinse the walnut leaves thoroughly before using.
- Keep the platter refrigerated until ready to serve.
- Discard any leftover Pecorino that has been left at room temperature for more than 2 hours.
Food history:
Pecorino Stagionato is a hard, aged sheep's milk cheese from Italy. It is typically aged for at least 8 months, which gives it a sharp, nutty flavor. Walnut leaves are often used to wrap cheeses in Italy, as they impart a subtle nutty flavor and help preserve the cheese.
Flavor profiles:
Sharp, nutty, creamy, herbal, slightly bitter.
Serving suggestions:
Serve as an appetizer or snack before a meal.
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Region: Italian