Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Salad For Dinner
Pecorino with Honey and Hazelnuts
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- Level: Easy
- Total: 1 hr 2 min
- Prep: 2 min
- Inactive: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 699
- Total Fat
- 51 g
- Saturated Fat
- 21 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 41 g
- Cholesterol
- 118 mg
- Sodium
- 1626 mg
- Level: Easy
- Total: 1 hr 2 min
- Prep: 2 min
- Inactive: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 699
- Total Fat
- 51 g
- Saturated Fat
- 21 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 41 g
- Cholesterol
- 118 mg
- Sodium
- 1626 mg
Ingredients
Directions
- Pull the cheese out of the refrigerator at least 1 hour before serving – it should be served at room temperature.
- Chop the hazelnuts coarsely.
- Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.
