Half an onion, 4 spoons of extra-virgin olive oil, 1 spoon of white wine vinegar, 4 tomatoes, half a cucumber, 12 black olives, 100 g of Frescorè.
Chop the onion into very thin rings and put it in a salad bowl. Add them a pinch of salt and one of pepper, then moist them with olive oil and vinegar: let stay for about one hour in order to make the onion soften. Meanwhile wash the tomatoes, dry and cut them into round slices. Peal the cucumber then chop it and the Frescorè into small cubes. After the time is passed, add tomatoes, cucumber and Frescorè to the onions. Finally add the black olives, gently mix all the ingredients so that they can absorb the dressing.
Did you know that….?
The Junket is a soft cheese with very short or almost no seasoning which is manufactured mostly in southern Italy. The name of this cheese comes from the reeds baskets in which it was curded when is very soft.
* (Trattato di tecnologia casearia, Ottavio Salvatori – Del Prato, Calderini ed Agricole, 2001)
Ingredients: vaccine pasteurized milk, milk enzymes, curd and salt.
Nutritional and organoleptic characterization:
Frescorè, commonly called giuncata, is a cheese with no rind, it is white and its surface is smooth. The dough is compact and firm but with a soft consistency. Its taste is delicate and enjoyable.
Average nutritional values for 100 g of product:
Proteins: 16,0/18,0 g
Fat: 18,0/20,0 g
Carbohydrates: 2,0/3,0 g
(Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)
Shelf life: 10 days
Consevability: maximum temperature + 4°
Frescorè has a cylindrical shape and weights about 200 g. It can be sold loose or in a 4 pieces packaging. It is a sweet cheese with a fresh and light taste.