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Cones of Plenty


Cones of Plenty
Yields 8
Grated Pecorino Sardo Dolce PDO is lightly baked and rolled into a cone shape, then filled with peppery arugula, cured meat, and a light honey mustard dressing. Oh, and topped with additional shavings of Fiore Sardo PDO, of course!
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Ingredients
  1. Cones
  2. 4 cups grated Pecorino Sardo Dolce PDO
  3. Dressing
  4. 2 tablespoons honey
  5. 2 tablespoons brown mustard
  6. 2 tablespoons apple cider vinegar
  7. ½ teaspoon kosher salt
  8. ¼ cup olive oil
  9. Filling
  10. 4 ounces arugula
  11. ¼ cup shaved Fiore Sardo PDO
  12. 2 tablespoons chopped dry salami
  13. Edible flowers, to garnish (such as nasturtiums)
Instructions
  1. ►Heat oven to 375°F. On a baking sheet lined with a Silpat or baking parchment, make two large circles with ½ cup each of the grated Pecorino Sardo Dolce PDO, leaving as much space as possible between mounds. Bake for 8 minutes, watching closely, until edges just start to brown. When you remove sheet from the oven, gently lift the crisp off Silpat and immediately wrap around the bottom of a funnel (or other conical item) to achieve a cone shape. Repeat this process four times. (You should have eight cones total.)
  2. ►Whisk together honey, mustard, and vinegar. Stir in salt, then slowly whisk in olive oil.
  3. ►Add two tablespoons dressing into large bowl, add arugula, then toss together. (The remaining dressing will keep in the refrigerator for a few days.)
  4. ►Stuff each cone with a few pieces of salami, a generous handful of dressed arugula, Fiore Sardo PDO shavings, and garnish with an edible flower.
culture: the word on cheese https://culturecheesemag.com/
Sponsored by 3 Pecorini

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