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The Washington Post

Marinated Pecorino With Orange Peel and Herbs

Marinated Pecorino With Orange Peel and Herbs 6.000
Dec 27, 2006

This simple preparation for olive oil-steeped cheese makes an appealing accompaniment to fresh pears or thin slices of fennel. The leftover oil is great for dipping bread, or it can be strained and used in a vinaigrette. The cheese should marinate for at least 2 days, but a longer stay won't hurt it.


Servings: 6
Ingredients
  • 1/2 pound wedge young Pecorino Toscano, rind removed
  • 1 1/2 teaspoons cracked black pepper
  • 2 bay leaves, crumbled
  • 2 teaspoons finely chopped rosemary
  • 2 long strips orange zest, about 3/4 inch wide
  • 1 1/2 cups extra-virgin olive oil, or more as needed
  • 12 to 18 outer radicchio leaves
  • Balsamic vinegar, for garnish
  • Kosher salt, for garnish
  • 1/3 pound seedless red grapes or champagne grapes, for garnish

Directions

Working from a long side of the cheese, cut the cheese into about 20 thin slices. Place them in a dish large enough to hold them in a single layer. Scatter the pepper, bay leaves, rosemary and orange zest over the cheese. Cover completely with olive oil. Cover the dish with plastic wrap and refrigerate for 2 days.

To serve: Remove from the refrigerator 4 hours beforehand to allow the cheese to come to room temperature. Divide the radicchio leaves among individual plates, spooning a little of the seasoned oil and cracked pepper on top. Drizzle the leaves lightly with balsamic vinegar to taste, and sprinkle with salt to taste. Arrange the marinated cheese slices over or alongside the radicchio. Garnish each plate with a small cluster of grapes.


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Recipe Source

This recipe, adapted from "The Cheese Course," by Janet Fletcher (Chronicle, 2000), came from Brian Streeter, chef at Cakebread Cellars in the Napa Valley.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (with 1 tablespoon oil): 232


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 8g 40%

Cholesterol: 26mg 9%

Sodium: 609mg 25%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 14g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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