Prep Time 5 Minutes
Cook Time 5 Minutes
- 120 ml of Nudo Extra Virgin Olive Oil
- 4 slices of pecorino cheese - 1 ½ cm thick
- 20 Taggiasche olives
- Fresh or dried oregano
- Red wine vinegar
- Coat the bottom of a shallow pan with the extra virgin olive oil, then place the cheese in the pan along with the olives, oregano and a little drizzle of the vinegar.
- Cook over a medium heat with a lid on until the cheese is soft, then serve immediately how you like. Great with crunchy salad leaves and some fresh bread.