Batter-fried pears & pecorino from Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh

Name: Batter-fried pears & pecorino from Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh
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; freshly ground black pepper; 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

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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

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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
freshly ground black pepper
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