Recipe by Paula Bowman
Photography by Michael Alberstat
Food Styling by David Grenier
First published in Wish March 2008
Pecorino Romano
An aged, hard, sheep’s-milk cheese with a strong flavour – a sharper substitute for Parmesan.
Chef's Tips
- If you see Meyer lemons at your local supermarket, give them a try. They’re sweeter, have less pith than regular lemons and work well with these recipes.
- Mellow out rapini’s bitterness by blanching it (and draining well) before sautéing.
Sauté | Greens | Salads | All categories...
food
Pecorino Citrus Rapini
Light and zesty, this salad is delicately flavoured with Pecorino Romano – an aged, sheep's-milk cheese
Ingredients (Makes 4 servings)
| 1 | bunch rapini, thick ends trimmed, cut into 1-inch pieces |
| 2 | tbsp extra-virgin olive oil |
| 5 | garlic cloves, thinly sliced |
| 1 | tbsp lemon juice |
| 1/4 | cup freshly grated Pecorino Romano |
Instructions
- Wash rapini and leave slightly wet.
- Heat oil in a large pot over medium heat. Add garlic and cook until golden brown and fragrant, about 1 minute. Remove from pan using a slotted spoon and set aside.
- Add rapini to pan, cover, stirring occasionally until stems are tender, about 5 minutes. Add lemon juice and season with salt and freshly ground black pepper. Mix in reserved garlic and sprinkle with cheese.
Nutritional information
Nutrients per serving: 122 calories, 9 g fat, 6 g protein, 5 g carbs, 3 g fibre. Excellent source of folate and vitamin C.
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