This is not quite a recipe, maybe a serving suggestion? ;)
On Sunday Max and I felt very lazy but still in the mood for some tasty lunch, also a warm and bright Floridian sun was inviting us to go outside instead of spending too much time in the kitchen. Soon a decision was taken, we were going to “get rid” of some Italian goodies we brought from home after the Christmas holidays.
Here is our lunch tray :P
Two types of cheese:
- Parmigiano Reggiano: or parmesan as you would call it when it is not the real deal;
- Pecorino Sardo: a very tasty cheese made from sheep milk. There are a lot of variations of pecorino cheese, probably the most known in the US is the pecorino romano. The pecorino we ate was from Sardinia (Sardegna is a particularly beautiful region -island- of Italy, very touristy). It was scarcely aged, slightly soft, tasty and quite smelly :P
And two types of bread:
- Crostini alle olive: in Italy we call crostini a large variety of bread that is usually cut in small flat pieces. Kind of, sort of like a cracker, but more bready, thicker and crispier. You can have plain crostini or crostini with all sorts of spices: spicy chili, oregano, rosemary… We had crostini with black olives, “alle olive”.
- Taralli Pugliesi: ah the Puglia region, the heel of Italy, what can I say… The food is just amazing, all sorts of very typical, extremely local mouthwatering items. Plus the olive oil and the beach, ohhhh I need a vacation. I also have a very good friend originally from Puglia! And, where were we? Ah taralli supposedly easy to make (they are in my TODO list) taralli have a very special taste, and just like crostini can be flavored with different spices. Ours were plain… and delicious :P
I suggest you scout your specialty food store for some of these items, you won’t regret it I promise. Well, you may regret the pecorino sardo if you don’t have a strong feeling for smelly, tasty cheeses ;)