Wednesday, 8 January 2014
We don't usually photograph food in this house (except sometimes sarcastically in restaurants, when we pretend to photograph a plateful that looks like it's trying too hard to get onto the internet - but that's not in our house, so it doesn't count). This cheese is too good not to share, though, especially because it's so ridiculously easy to make. Buy a box of amasi, pour it into a cloth, hang it up in the fridge for a few days, and there you go! More details and proper recipes here. And nicer photos too.
Home made cheese with preserved figs for breakfast... the only thing that would make it better would be fried guanciale* sprinkled on top. Maybe tomorrow.
*Cured pig cheek. We make that too.