Pecorino fresco, pear, and frisée on Kamut from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 82) by Andrew Barton

  • pears
  • frisée lettuce
  • Show all ingredients...

  • EYB Comments

    Can substitute another ancient grain bread for Kamut bread, and another semi-soft Italian or Spanish cheese for pecorino fresco.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute another ancient grain bread for Kamut bread, and another semi-soft Italian or Spanish cheese for pecorino fresco.

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