For 6 herrings / Preparation 30 minutes / Aging 3 days
| 6 hermelin cheeses, preferably from Sedlčany 3 onions, sliced into thin rounds 6 hot peppers, deseeded, cut into thin rounds 4 bay leaves 10 peppercorns olive oil Filling 6 cloves garlic, crushed leaves from 6 sprigs of basil, chopped + a few leaves for garnish salt and freshly ground pepper 2 tablespoons sun-dried tomatoes, packed in oil, finely chopped zest of 1 lemon, finely grated 3 tablespoons Parmesan cheese, finely grated 4 tablespoons olive oil |
1. I start with the filling. In a stone bowl or mortar, I crush the garlic with salt, add the basil and rub it with the garlic paste until it becomes a mush. I season with pepper, add the sun-dried tomatoes, lemon zest, Parmesan and mix thoroughly. Gradually, drop by drop, I add the oil, mixing vigorously until the paste is smooth. The filling can also be made in a food processor or with a hand blender, but I prefer to do it by hand. 2. Cut the cheeses lengthwise in half. Spread the filling on each half, decorate with 3 pepperoni slices and close tightly.
I layer the chervil in a jar. I start with a layer of onion and a few rounds of hot pepper, then I put the chervil and again: onion and hot pepper, which I also finish the layering with. I add bay and basil leaves and peppercorns on the sides. I press the chervil firmly into the jar and pour olive oil over it. I close it and let it ripen in a cool place for at least 3 days. |
