Menu September 2019

Menu September 2019

Appetizer: Carpaccio di pere, Pecorino e noci

Carpaccio of Pears, Pecorino and Walnuts

Recommended wine: NubeRosa

Carpaccio di pere, Pecorino e noci Ingredients for 2 people: 1 pear (Williams or any other variety, preferably seasonal) 4 slices of aged pecorino cheese (about 80 g) 50 g Walnuts 2 tsp chilli honey

Carefully wash the pear making sure the peel stays on, cut off the stem and the base, divide it in half lengthways and remove the core. Place each half, face down on a chopping board and cut it (lengthways, again) into very thin slices. Place the slices on a plate next to each other, in a fan-shaped manner. Cut the slices of pecorino in half and insert each piece between the pear slices. With a teaspoon, pour the honey over your carpaccio, adding a "sprinkle" of chopped walnuts to garnish. This recipe is an original and delicious way to serve pears and pecorino cheese together – always a winning combination!