Batter-fried pears & pecorino from Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh
Serving cheese with pears is such a classic combination in Italy that no-one stops to wonder how this came to be. Its real origin, as explained extensively in t
Ingredients
- a pinch of salt
- 100 ml (3½ fl oz) water
- 2 pears, cored, halved and cut into 5 mm (¼ inch) thick slices
- ⅓ cup (50 g) plain (all-purpose) flour
- salt and freshly ground black pepper, to taste
- ½ cup (50 g) dry breadcrumbs
- 1 egg
- 250 g (9 oz) Pecorino Toscano, or other semi-hard, not too sharp cheese, such as gouda or fontina (but not Pecorino Romano)
- oil, for frying
More Like This
Pears Grilled with Pecorino
besthealthmag.ca
Italian Stuffed Artichokes | Savory
savoryonline.com
Pecorino and Pear Ravioli
performancefoodservice.com
Roasted Pears with Prosciutto and Tre Stelle® Parmesan
trestelle.ca
Italian Pear Pizza | Get Fresh!
getfreshcooking.com
Homemade Ravioli with Pear, Pecorino and Creamy Taleggio Sauce
mamablip.com
Farmer's pear pie
oneminutecake.com
Foodista | Recipes, Cooking Tips, and Food News | Pear and Pesto Crostini
foodista.com