Just for the Smell of It

About this new clothesline that I recently installed (not hard really):  I owe it to Monforte Dairy.  I was trying to put into words the captivating experience of smelling their Pecorino Fresco cheese.  And it’s hard to do it justice because I can think of no other food that smells so fresh.  It bowls me over.  It’s like mountain air that one can’t get enough of, and wants only to keep drinking it in to excess.  I’m not saying it smells like laundry on the line, but it brought to mind that memory from long ago of discovering the elixir to be had amidst the billowing sheets.   We would revel between them as they blew in the breeze.  The hallways of the layers created a mobile architecture that seemed to sweep us up and toss us about like boats on the sea.  How happily entrapped we were in this performance piece, laughing and gasping in the intoxicating, oxygenated sails!  The freshness!  The cleanness!  The brightness!  This was our nepenthe.

Having recalled all of this, I knew of course that I could no longer go on living without a clothesline.  It wouldn’t be quite the same…..only one or two layers, not six…..and I’ve gotten bigger, but the sheets not so much.  That’s okay.  There will still be ample atmosphere to inhale.  Perhaps I’ll invite the dinner guests to join me in a pre-prandial quaff.  And then we’ll adjourn to a course of the splendido Pecorino Fresco.

Pecorino Fresco

Pecorino Frescos at the Market

Pecorino Fresco* is now available in dressy white or dotted with peppercorns.

*see my first mention of this fabulous cheese in  post of June 26, 2011 “Precious Gem of an Olive

Recipe: Insalata Pecorino Fresco

1/3 round of Pecorino Fresco
1 c halved cherry tomatoes
2 ‘dill’ cucumbers, sliced
1 doz. olives
1 handful of fresh basil
olive oil and wine vinegar
fresh pepper and salt

Arrange vegetables around slices of cheese
Drizzle with oil and vinegar
Salt and Pepper to taste

Insalata Pecorino Fresco

Recipe:  Peaches Pecorino Fresco

1/3 round of Pecorino Fresco
3 to 4 peaches
1 handful fresh basil
olive oil
fresh pepper and salt

Slice peaches and cheese
Arrange on plate with basil
Drizzle with oil
Salt and Pepper to taste

Peaches Pecorino Fresco

Shapely One

Recipe:  Eggplant Pecorino Fresco

1 Eggplant
½ to 1/3 round of Pecorino Fresco
2 cups tomato sauce
1 large clove garlic, minced finely
3 tbsp. parmesan
1/3 c. olive oil

Thinly slice eggplant lengthwise and brush both sides with olive oil.
Broil for about 7 or 8 minutes, turn, broil other side.  The second side usually takes less time to brown.

Broiled Eggplant

Allow to cool.  Dab some of the garlic (using one half of it) on the slices.
Stir the other half of the garlic into the tomato sauce.
Thinly slice cheese and divide amongst the eggplant.  (Full disclosure:  I had a bit of cream cheese that needed using, so I smeared it on first.  You could spread some yogurt or sour cream if you like.  But as it isn’t essential I didn’t list it.)
Spread a modest layer of tomato sauce in a small baking dish.
Roll up the eggplant slices and place seam-side down in the dish.

Rolled Eggplant

Top with remaining sauce and sprinkle with parmesan.

Eggplant Pecorino Fresco

Bake at 350 degrees for 20 to 30 min.
Makes 3 to 4 servings.
This goes well with brown rice and broccoli.
Leftovers are good in a sandwich with fresh tomato slices  on focaccia or crusty bread.
Which reminds me:  Pecorino Fresco in a Grilled Cheese and Tomato on Whole Wheat.  MMMMM!

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