Toni Lydecker's Tavola Talk Blog

Fried Italian Cheese for Dinner

I love pecorino–not the salty aged variety from southern Italy, but the young raw sheep’s milk cheese for whichTuscany and Sardinia are known. When I’m in Italy, I eat this semi-soft to firm table cheese in all the usual ways: with bread, prosciutto, fruit, or in the spring, with young raw fava beans (bacelli), or [...]

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Sat, August 18 2012 » Eggs and Cheese, Italian food, travel » No Comments

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