Piave is an Italian cow’s milk cheese, made in Veneto. It has a hard exterior and a nutty, dense, full-bodied flavor. When serving, use a vegetable peeler to shave thin slices away from the rind.
Foodie Note: Using a sharp knife, you can cut the hard rind away from the cheese and add it into soups or braises. Be careful not to use the label side of the rind.
1 tablespoon olive oil
1 small Delicata squash, sliced into thin rounds
1 tablespoon fresh leek, chopped
1/2 tablespoon fresh thyme + more to garnish
1/2 cup vegetable stock (low-sodium or homemade)
6 thin slices Piave cheese
Heat olive oil in a cast iron pan to medium. Add squash, coating in olive oil. Season with salt/pepper and let brown, about 3-5 minutes. Begin adding vegetable stock by the spoonful, pouring over squash so it begins to steam. Scrape bits from pan and continue to cook until squash rind is soft, about 8 minutes. Add thyme, saute another 2 minutes, remove from pan and plate. Top with fresh leek and a few thyme leaves. Using a vegetable peeler, slice 6 long strands of cheese, layering into warm squash. Serve immediately.
Keywords: light lunch, vegetarian, Fall harvest side dishes, delicata squash, Piave
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