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Re : Pecorino

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For all the pecorino gourmets.

I eat this on a regular basis and while it doesn't appeal to everyone's culinary preferences, please feel free to plagiarise an adaptation of a recipe originally from Roden.

Serves 4

1kg tomatoes, peeled chopped and well drained

4 tablespoons olive oil(use your preference extra virgin, organic etc)

50 g blanched almonds, finely chopped(not ground!)

3 cloves garlic crushed

a bunch of basil (about 1 teaspoon) fresh otherwise dried

1 chilli finely chopped

salt

ground pepper

Put all the ingredients in a bowl, and mix then, cover and allow all the ingredients to macerate so that the flavours have time to infuse.

Serve on top of your favourite pasta with grated pecorino or caciocavallo

Enjoy

Vryland2003

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."

Herm Albright1876-1944, Author

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