Delicious pecorino baskets, tasty, fancy, and very quick to prepare. The pecorino baskets are delicious and very nice to present on our tables. You can make them in different sizes: small if you want to use them for tasty appetizers, medium to fill them with salad, or large for a good risotto or with pasta. They are very convenient because they can be prepared well in advance, and it takes only a few steps to make these fancy pecorino baskets.
Let’s start cooking, have a good recipe. Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for pecorino baskets
I used 3 tablespoons of pecorino for each basket.
- 12 tablespoons Pecorino cheese (or Parmesan)
- 1 cucumber
- 1 tomato
- 1.75 oz Pancetta
- Half eggplant
Tools for pecorino baskets
- 1 Pan
Steps
First, take a sheet of parchment paper and divide it into four parts.
Heat a pan. Place the parchment paper inside (for convenience to have time to form the circle) and place the three tablespoons of pecorino in the center; use the spoon to create a circle.
Cook over a medium flame and, when the edges become colored, take an edge of the parchment paper and turn it over (directly onto the pan, don’t worry, it won’t stick). Cook for 15-20 seconds.
With the help of a spatula, place the pecorino disk obtained back onto the parchment paper and place an upside-down glass on top to give it the shape of a basket and let it cool completely. (Be careful not to burn yourself!)
Continue like this until all the baskets are formed.
Prepare a small salad with the cucumber and tomato.
Pan-fry the pancetta for a few minutes until it is crispy and place it together with the salad inside the baskets.
Alternatively, pan-fry the eggplant cut into cubes in a pan with a drizzle of oil, salt, bring to cooking completion and then place inside the baskets.
The pecorino baskets are ready to be enjoyed.
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