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FORMAGGINO CHEESE WITH CUCUMBERS AND TOASTED PUMPKIN SEED OIL
Preparation time:
25 min.
Quantity for:
4 servings
Ingredients:
4 pce formaggino (“büscion” type)
1 pce large cucumber
8 pce cherry tomatoes
40 g toasted pumpkin seed oil
20 g white balsamic vinegar
1 pinch salt
1 twist ground black pepper
Suggested wine:
white Merlot
Preparation:
Peel the cucumber, cut in half and remove seeds, wash the tomatoes and cut into quarters.
Cooking instructions:
Slice the cucumber, season with the salt, and leave to draw for 20 minutes in a pasta colander. Mix the vinegar and oil. Dry the cucumber with kitchen paper and lay it in a ring, put the cheese in the middle, and sprinkle with freshly ground pepper. Arrange the tomato pieces around it. Sprinkle over the dressing (normally without added salt, since the cucumber has already been salted, and the cheese should already have its own seasoning). Bleeding makes the cucumber more digestible.
Serving ideas:
Toasted pumpkin seeds could also be sprinkled over.
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