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Pecorino di Melfi
Melfi (Basilicata) — Mother recipe · en it
This local goat cheese is renowned for its crunchy texture and intense flavor, perfect for an elegant dinner.
⏱️ 15 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 500g Pecorino di Melfi
- 100g chopped parsley
- 50g grated pecorino
- 2 cloves of onion, diced
- 100ml extra virgin olive oil
- 100g slices of Tuscan bread
- 100g raw prosciutto, sliced
- salt and pepper to taste
Method
- Prepare the Pecorino di Melfi by cutting it into cubes.
- In a heated pan, sauté the onions until they become translucent.
- Add the Pecorino di Melfi and grated Pecorino, mixing well.
- Add the chopped parsley and season with salt and pepper.
- Stack the slices of Tuscan bread on a serving plate, cover with the cheese mixture, and garnish with prosciutto slices.
- Serve immediately, so the cheese melts and combines with the bread.
The story
Pecorino di Melfi is a traditional goat cheese from Basilicata, produced throughout the region, but particularly in Melfi, for at least centuries. Its name comes from the fact that it was first produced in this city in 1800.
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