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Tomatoes with Pecorino

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2 February 2016 BY Julie Biuso
SERVES: As many as you want

Tomato & pecorino

Almost too pretty to eat, but eat it you must.

Ingredients
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Perfectly ripe tomatoes 1 wedge preserved lemon, rinsed, rind sliced Flaky sea salt Freshly ground black pepper Fruity extra virgin olive oil Young pecorino cheese for flaking

Method
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Don’t you love these kind of dishes – nothing more than a simple set of instructions to slice a tomato and flake some cheese, and just like that you have the essence of summer: fresh, light with a splash of colour, and something that is as exquisite to look at as it is luscious to eat.

I’ve added slivers of preserved lemon, because, funny it may sound, lemon with its tarty taste makes tomatoes taste sweeter, and that’s what this dish is all about: sweet, juicy, fruity, salty, freshened with lemon. Use the best tomatoes you can find, slice them, stack them, scatter with slivers of preserved lemon, season with flaky sea salt and freshly ground black pepper, drizzle with fruity olive oil and top with flakes of pecorino. Fabulous. Simply fabulous. Great pic, too, Aaron.

Tomato & pecorino

Tomatoes with pecorino

 

Photography Aaron McLean http://www.aaronmclean.com

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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