Cacio Faenum with Baked Apricot and Almond Purée
Cacio Faenum is a fragrant sheep’s milk cheese that, like little baby Jesus, is lovingly laid on a bed of hay to rest. Unlike the newborn king, however, the cheese is actually wrapped in dried grass and buried in a hay-filled barrel for a little more than a month. You’ll recognize this incredible cheese by its charming hay wrapper and a grassy, barn-y fragrance that marries nicely with the earthiness of apricots and almonds.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place a silicone liner on a baking sheet and coat with a little olive oil. Roll the apricots around in the oil, then place them, cut-sides down, on the liner. Sprinkle the tops with sugar.
Step 3
Bake for about 15 minutes, or until the tops are brown and the halves collapse. Transfer to a plate and allow to cool to room temperature. Place in the bowl of a food processor along with the almonds, and purée until very smooth. Push the purée through a fine-mesh sieve to ensure it is perfectly silky and smooth.
Step 4
Smear about 2 tablespoons purée on each plate and serve alongside a wedge of Cacio Faenum. Drizzle both with olive oil and serve.
