zondag 25 augustus 2013

GRILLED HALLOUMI CHEESE WITH HONEY-TRUFFLE DRESSING TOPPED OF WITH WALNUTS




TWO WEEKS AGO I TASTED THIS DISH IN ROME, BUT THEY USED PECORINO IN STEAD OF HALLOUMI. THE HALOUMI GIVES A MORE SALTY TASTE TO THIS DISH, BUT IT'S MAKES A GREAT APPETIZER!

- ONE PIECE OF HALLOUMI SHEEP'S CHEESE CUT INTO SLICES
- 1 TBLSP. BIOLOGICAL HONEY
- 4 DROPS OF TRUFFLE OIL (WATCH OUT WITH THIS ONE, THE AROMA IS VERY STRONG, GIVE YOUR HONEY JUST A FEW DROPS FOR A HINT OF TRUFFLE)
- FRESHLY CRACKED WALNUTS


BAKE THE HALLOUMI IN A FRYING PAN FOR AN ESTIMATED 2 MINUTES ON EACH SIDE UNTIL GOLDEN, SOFT AND GRILLED. IN THE MEANWHILE MIXE YOUR HONEY WITH THE TRUFFLE OIL AND CRACK YOUR NUTS. 
LAY OUT THE GRILLED HALLOUMI ON A PLATE AND DRIZZLE WITH HONEY-TRUFFLE DRESSING. TOP OF WITH WALNUTS, AND THERE'S YOUR ROMAN APPETIZER!




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