Insalata di Pere e Cacio
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Torre dei Beati Giocheremo Con i Fiori Pecorino Abruzzo DOC 2024 featured in the 6-bottle mixed and 4-bottle white case for October 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Insalata di Pere e Cacio
Pear and Sheep's Milk Cheese Salad
Serves 4
Ingredients
- 200 g baby romaine
- 80 g baby frisée
- 240 g Bartlett pear, peeled, cored, thinly sliced (about 1 mm)
- 180 g Cacio Ercole or any other semi hard sheep’s milk cheese, roughly torn with your hands
- 120 g fresh lemon juice
- 60 g extra-virgin olive oil, plus more for finishing
- sea salt and freshly ground black pepper
- Zest of 1 lemon
Method
- Start by making the dressing. In a mixing bowl, combine lemon juice, 60 g olive oil, and a good pinch of salt. Whisk until slightly emulsified, about 1 minute.
- Marinate the pear. Add pear slices to the dressing and toss gently. Let them sit for 2–3 minutes to absorb flavour.
- Build the base of the salad by dividing the baby romaine and frisée among 4 shallow bowls, and layering them into loose mounds.
- Add the pear. Lift pear slices out of the dressing with tongs, letting excess drip back, and arrange in tall mounds over the greens. Spoon any leftover dressing over each bowl.
- Finish each salad by distributing the Cacio Ercole on top of each lettuce mound.. Drizzle each plate with a little extra olive oil, grind over black pepper, and finish with lemon zest.
Pour yourself a glass of Torre dei Beati, and buon appetito!
