Tuesday, 6 March 2018
Uncooked pineapple and . . .
Uncooked, Lyndsay and Patrick Mikanowski, photographs by Grant Symon 2005 France
Pineapple with Brocciù cheese
(What an unexpected treat! As I couldn’t buy the Corsican cheese, brocciu, locally I replaced it with ricotta. I was quite unsure about the combination of flavors but wow, this was unusual and delicious! Anne)
4 dried pineapple rings; 7 oz (200g) Brocciù cheese; 1 fresh Victoria pineapple; balsamic vinegar; pistachio oil; pepper and sea salt
1 Chop dried pineapple into ¼inch (5mm) cubes.
2 Divide the Brocciù cheese into 4 equal portions. Roll each into a ball in the palm of your hands.
3 Coat the balls with the dried pineapple by rolling them in it.
4 Cover the plate with plastic wrap and arrange the 4 balls on it. Place in the refrigerator.
5 Carefully peel the Victoria pineapple, core it, and cut 4 slices from it, each about ½ inch (1cm) thick
6 Using a piping syringe, on each plate trace 5 lines of balsamic vinegar and 5 parallel lines of pistachio oil. Arrange 1 slice of pineapple and 1 ball of Brocciù cheese on the lines. Season.