Fondue of Pecorino Romano with tender spring vegetables
Ingredients for 4 people
- 200 gr of milk
- 200 gr of fresh cream
- 300 gr of Pecorino Romano DOP
- 4 round courgettes
- 2 long courgettes
- 12 asparagus spears
- 12 runner beans
- 4 carrots
- 12 broccoli florets
- 12 strips of red bell pepper
- 12 strips of candied tomato to garnish
- extra virgin olive oil to taste
- aromatic herbs to taste
Preparation
Preparation
Blanche* the round courgettes and the rest of the vegetables. In a small, non-stick saucepan, heat the cream and milk to a temperature of 80°C. Stir in the grated Pecorino Romano DOP and blend together; filter the mixture and place in 4 heated terrines. Empty out the courgettes, fill them with the other vegetables cut into thin strips and place them in the center of the 4 terrines; garnish with candied tomato, aromatic herbs and drizzle with a little extra virgin olive oil.
*”Blanche”: to sear rapidly in boiling, salted water then plunge into ice to prevent the colours from fading.