Formaggio Con Le Pere
From the 2001 KLO dinner — Tuscany
Formaggio Con Le Pere
Pears & Cheese
- 6 firm pears
- 400g pecorino cheese
- black pepper
Wash and peel the pears. Cut into cubes and place in a salad bowl, taking care not to loose any of the juice.
Dice the pecorino and add to the chopped fruit. Mix together and leave to stand for ten minutes before serving. If desired, finely grind some black pepper over the top.
Remember though, that pears and cheese as a starter will stimulate both appetite and taste buds, so this is best for those who are not watching their weight. Even if you are worried about the waistline though, don’t deny yourself this delicious combination, you can still enjoy it but as a main course.