3 Pecorini | Fiore Sardo Kale Caesar
by Chef Mikel Anthony
Fiore Sardo P.D.O. has always been considered the cheese of Sardinian sheep farmers. The use of raw milk and local milk enzymes ensures the development of the natural milk microflora and thermolabile compounds such as vitamins and enzymes. The use of rennet enzymes (lamb or kid rennet, often handcrafted by the shepherd) gives to the cheese. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with 3 Pecorini and FOH.
INGREDIENTS
- 4 ea. Garlic cloves
- 3-4 ea. Anchovy filets
- 2-3 ea. Egg yolks
- ½ tsp. Dijon
- ¼ cup Fiore Sardo
- ½ tsp. Worcestershire
- 1 tbsp. Lemon juice
- Oil for blending
- 1 bunch Kale
- Oyster crackers + Spiceology mediterranean blend
- Cured egg yolk
METHOD
- Make the dressing. Throw garlic, 2 anchovy filts, egg yolks, dijon, worcestershire, and lemon juice in a blender and add oil until desired consistency.
- Blitz crackers with seasoning.
- Chop the kale into thin strips.
- Toss in a bowl with and season with salt and pepper.
- Fry the other anchovy filets and chop.
TO ASSEMBLE
Garnish with cracker crumb, shaved cured yolk, and fried anchovies.
