Cheese platter with fennel, oranges and brandy
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 389, total fat 19 G., saturated fats 13 G., proteins 20 G., carbohydrates 27 G., fiber 4 G., cholesterol 58 mg, sodium 889 mg, sugar 19 G.
Calories 389, total fat 19 G., saturated fats 13 G., proteins 20 G., carbohydrates 27 G., fiber 4 G., cholesterol 58 mg, sodium 889 mg, sugar 19 G.
This cheese platter can be served as an appetizer or as a final course with alcoholic drinks. Place three types of Italian cheese—Parmesan, Pecorino, and Gorgonzola—on a board along with sliced fennel, grapes, and brandy-soaked oranges. Each cheese has a different texture—that's the secret to a delicious cheese platter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 g of Pecorino cheese or any sheep's milk cheese
- 150 g of Parmesan
- 150 g of gorgonzola
- 1 ripe red-skinned pear, sliced
- 1 fresh fennel root, peeled and thinly sliced
- 220 g red grapes
- 2-3 Navelin oranges
- 1 Sicilian blood orange, optional
- 2-3 shots of brandy
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Recipes with similar ingredients: Oranges, fennel bulb, Parmesan cheese, Gorgonzola cheese, brandy, grape
Cooking the dish according to the recipe:
- Arrange the three cheeses on a large board or platter. The Pecorino can be cut into thin slices. A small, sharp cheese knife is needed to crumble the Parmesan. The Gorgonzola can be crumbled or served with a knife for spreading. Slice the pear and arrange it next to the Gorgonzola.
- Arrange the grapes in small bunches around the cheeses. Place the fennel slices next to the Parmesan and Pecorino. Slice the whole oranges into rounds and arrange them on a platter. Drizzle the orange slices with brandy and serve with the cheese plate. Serve with a shot of brandy per sliced orange. To eat the oranges, tear the peel and unwrap the slice. Easy and delicious!
This dish pairs well with a soft, elegant wine, such as a dry white, preferably biodynamic. Orsi Vigneto San Vito Vigna del Grotto Colli Bolognesi Pignoleto, a full-bodied wine with refreshing aromas of apple, pineapple, grapefruit, and herbs.
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