Selected Cheese Recipes
"e;Panzanella"e; with Pecorino Romano
1 lb. Stale Tuscan bread, or country type bread with a thickcrust that is a few days old and dry
4 large ripe tomatoes, diced
1 large red onion, diced
1 cucumber, seeded, diced
8 leaves of fresh basil, shredded
3 tablespoons extra virgin olive oil
salt and fresh ground black pepper to taste
1 cup Pecorino Romano, shredded
Cut the bread in 1/2"e; cubes.
In a salad bowl, combine the breadwith cucumber, onions, tomatoes and basil leaves.
Mixdressing, oil and vinegar, salt and pepper, and add to the bowl.
Mix well, cover and refrigerate for 30 minutes.
Set on a plate,decorate with an extra sprig of basil and sprinkle the shreddedPecorino Romano evenly and serve.