Cook with Jamie

cheese! Say (in Ital­ian...)

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 6 2 ripe pears Olive oil ½tsp golden caster sugar 20g (½oz) pecorino cheese A few fresh bay leaves Peel, quar­ter or halve the pears (de­pend­ing on size) and scoop out the cores with a spoon — they work best if they’re nice and ripe. Place a grid­dle pan over a medi­umhigh heat, add the pears and grid­dle un­til soft and charred, turn­ing oc­ca­sion­ally. Place in an oven­proof gratin dish.

Driz­zle with a lit­tle olive oil and a sprin­kling of sugar, for ex­tra sweet­ness. Shave over the pecorino and lay the bay leaves on top, if you like. Grill for a few min­utes, or un­til the cheese melts. Makes a lovely starter with wal­nut bread.

PEARS & PECORINO

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