Pecorino And Pear Salad Food

PEAR AND FENNEL SALAD

Pear and Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

PECORINO AND PEAR SALAD

Pecorino and Pear Salad image

Provided by Florence Fabricant

Categories salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds fresh fava beans, shelled
1 fennel bulb
6 1/2 ounces aged Italian pecorino
4 tablespoons pear vinegar or balsamic vinegar
6 tablespoons extra virgin olive oil
3 firm but ripe Bartlett or Anjou pears
Juice of 1/2 lemon
3 tablespoons toasted pine nuts
Coarse sea salt
4 small sprigs tarragon

Steps:

Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.
Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.
Finely grate 1/2 ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.
To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 39 grams, Fiber 24 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 42 grams

PECORINO AND BEAN SALAD

Pecorino and Bean Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 6m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper

Steps:

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

PEAR, PECORINO, AND PROSCIUTTO PANINI

Pear, Pecorino, and Prosciutto Panini image

Make and share this Pear, Pecorino, and Prosciutto Panini recipe from Food.com.

Provided by evelynathens

Categories Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 ripe pear, peeled, cored, and cut into 8 wedges
1/2 teaspoon sugar
1 loaf focaccia bread, cut in half horizontally (approximately 12 oz)
4 teaspoons balsamic vinegar
1 cup trimmed arugula
1/2 cup fresh pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese, shaved
4 ounces prosciutto (16 very thin slices)
freshly cracked pepper

Steps:

Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread.
Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters.

Nutrition Facts : Calories 27.4, Fat 0.1, Sodium 1.8, Carbohydrate 7.1, Fiber 1.4, Sugar 4.7, Protein 0.3

PEARS AND PECORINO

Pears and Pecorino image

Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

1/2 pound pecorino cheese
4 Comice pears, cored and sliced
Freshly ground black pepper

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.

PECORINO AND BEAN SALAD - FROM GIADA AT HOME

Pecorino and Bean Salad - from Giada at Home image

I watched Giada make this and thought it looked fantastic - and I've never had a soy bean in my life! I can't wait to try this and will update when I do. Putting here for safe keeping.

Provided by megs_

Categories Beans

Time 2m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, finely chopped
2 cups edamame, shelled
1 (15 ounce) can cannellini beans, drained and rinsed
5 ounces pecorino cheese, cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

Nutrition Facts : Calories 358, Fat 16.9, SaturatedFat 5.4, Cholesterol 24.6, Sodium 375, Carbohydrate 28.7, Fiber 8.2, Sugar 0.5, Protein 25.6

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