Cheese
Fresh fava bean and pecorino salad
Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Cheese and sesame sweatmeats (Globi, from Philoxenus and Cato)
1.25 c. milk
2 Tbsp. semolina
3 Tbsp. honey (divided)
4 oz. ricotta cheese
.75 c. lightly roasted sesame seeds (divided)
olive or vegetable oil for deep-frying
Bring the milk to a boil and sprinkle the semolina over it, stirring constantly. Cook briefly but do not let it burn. Allow to cool slightly, stirring occasionally, until it forms a firm paste. Add 1 Tbsp. honey and the cheese; mix well and stir in the sesame seeds. Heat oil in a deep-fryer or saucepan until a little of the mixture dropped into the oil rises and begins to color. Form mixture into balls between two spoons and drop into the oil 2-3 at a time. Turn occasionally until they are golden-brown on all sides; lift from the oil and drain on paper towels. Warm the remaining honey and toss the cooked balls in it, then in the remaining sesame seeds. May be served hot or cold.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
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Fresh Fava Bean and Pecorino Salad
2 pounds fresh fava beans (about 2 cups shelled beans)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried leaf oregano
3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in small cubes
Salt and freshly ground black pepper to taste
In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning and adjust if necessary.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Garlic cheese
(Moretum, from a poem attributed to Virgil)
2 bulbs garlic (very roughly, 15-25 cloves)
8 oz. Pecorino Romano cheese
1 large handful cilantro
2 tsp. chopped fresh rue
2 heaped tsp. chopped fresh celery leaf
1 tsp. salt
1 Tbsp. white wine vinegar
Peel and roughly chop the garlic and herbs; grate the cheese. If you are grinding by hand, start with the garlic and salt and break it down to a pulp, then add the cheese and herbs. When you have a smooth mixture add the liquids and mix well. If you are using a food processor, process all the solid ingredients into a smooth mixture, then add the liquids. Chill. Serve with a crusty loaf as a snack.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
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Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (8)
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. Halve carrots crosswise and slice 1/16-inch thick. Cook carrots in a 4-5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well and immediately toss with dressing. Cool to room temperature, stirring occasionally, then cover and chill at least 4 hours.
Make tapenade and assemble sandwiches:
Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped. Add oil in a slow stream and continue to pulse until mixture is finely chopped; do not make into a paste. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
From: Epicurious.com
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Noodles with artichoke
1/3 c olive oil
1 c bottled marinated artichokes, chopped, liquid reserved
1 small jar pimentos
1/4 c pine nuts (optional)
1/2 lb. noodles, cooked and drained
2 large ripe tomatoes, chopped
6 large black or green olives, chopped
2 oz. goat cheese, crumbled
2 Tbsp. minced fresh basil
salt, pepper to taste
Heat oil, artichoke liquid, pimentos, and pine nuts. Combine all ingredients in the warm noodle pot. May also be made a day ahead and served cold.
Aphrodite : a memoir of the senses / Isabel Allende. HarperFlamingo, c1998.
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