Griddled Primosale with Seasonal Vegetables

Griddled Primosale with Seasonal Vegetables is a light and tasty dish that highlights fresh, simple flavors. Primosale is a fresh sheep’s milk cheese typically from Sicily, but it can be substituted with other types of fresh grilling cheeses if unavailable. Here is the recipe for two people:

Ingredients

• 4 slices of Primosale about 1 cm thick
• 1 zucchini
• 1 small red bell pepper
• 1 small eggplant
• 1 bunch of green asparagus
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fresh aromatic herbs (thyme, oregano, rosemary) chopped to taste
• Balsamic vinegar for garnish (optional)

Preparation

1. Wash and cut the vegetables. Slice the zucchini and eggplant into longitudinal strips about 5 mm thick. Cut the bell pepper in half, remove the seeds, and slice it into pieces similar in size to the other vegetables. Trim the asparagus by removing the toughest part of the stem.

2. Preheat a grill or griddle over medium-high heat. Place the vegetables on the grill and cook until tender with classic grill marks, turning occasionally. Season with salt, pepper, and a drizzle of extra virgin olive oil during cooking.

3. Meanwhile, lightly brush the Primosale slices with oil and place them on the hot griddle. Grill for about 2-3 minutes per side, until the cheese begins to lightly brown and form a slight crust.

4. Assemble the dish by alternating slices of cheese and grilled vegetables. Garnish with a drizzle of extra virgin olive oil, fresh aromatic herbs, and, if desired, a touch of balsamic vinegar.

5. Serve immediately, enjoying the contrast between the warm, melting cheese and the crisp freshness of the vegetables.

Trivia

The cheese Primosale gets its name because it is the first salt added during the cheese-making process. It is a rather versatile cheese in the kitchen and can be enjoyed both fresh and in a more aged version. If Primosale is difficult to find, you can opt for halloumi or paneer, cheeses that hold their shape during grilling.