Photo: Irene Kredenets
Fried Pecorino with Stone-Fruit Salsa
7 ingredients
openrecipes
When you heat aged pecorino in a fry pan, it crisps, rather than melts. These crunchy wafers are delicate and delicious, and their saltiness is perfectly enhanced by a refreshing, chili-flecked summer-fruit salsa. Vary the cheese if you’d like; Parmigiano-Reggiano and halloumi are excellent choices.
Estimated Nutrition (whole recipe, rough)
235
Calories
10g
Protein
10g
Fat
30g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Peach | 1 medium (150g) | 59 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 peach, halved, pitted and finely chopped
- 2 nectarines, halved, pitted and finely chopped
- 2 Tbs. thinly sliced red onion
- 1/4 tsp. red pepper flakes
- 2 Tbs. fresh lime juice
- 1/4 tsp. sea salt, plus more, to taste
- 1/2 lb. pecorino cheese, cut into slices about 1/8 inch thick
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes