Pantry / RICETTI
Maltese peppered cheeselets
Dried cheeselets dressed with vinegar and coarse pepper.
◷ 20 min / 8 servings
Method
- Put cheeselets in a small dish, add vinegar and cover. Refrigerate overnight, turning once.
- Drain and dry briefly on kitchen paper.
- Roll in crushed pepper and place in a clean container with bay.
- Drizzle with oil and refrigerate for 2 days before serving. Use within 1 week.
✳ From the kitchen
Active time excludes marinating. This recipe starts with prepared dried cheeselets and keeps them refrigerated.
Tradition reference
MCCAA · Traditional Maltese and Gozitan cheeses and recipes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.