To continue with our celebration of cheeses, we’re enjoying one of Italy’s finest formaggi in a simple but decadent way. Almost perfect on its own, pecorino gets a boost from a generous drizzle of good olive oil and cracked black pepper. Buon appetito!
1 lb pecorino
1/2 c olive oil
Black pepper, ground coarsly
-Break or cut the cheese into small bite-sized cubes, about 1 inch.
-Toss with the olive oil and black pepper. Put in a serving bowl and cover.
-Let the cheese marinate at room temperature for at least 1 hour before serving. Can be made ahead but should be served at room temperature.