Eggs Sardou (sahr-DOO) - This is one of New Orleans' grand egg dishes, created, as were so many classic dishes, at the famous Antoine's Restaurant. It consists of poached eggs, topped with creamed spinach, artichoke hearts, and hollandaise sauce.
Fiore Sardo cheese Notes: This is an Italian sheep's milk cheese. It's a bit crumbly.
Fior Sardo (It.) A whole, raw ewes' milk cheese-the original Sardinian
Pecorino and still produced in Sardinia; this Italian cheese is good
for the table when young and excellent for grating when mature.
Fiore Sardo is a variety of pecorino from Sardinia, made using a rennet derived from wild flowers. The aromatic Pecorino delle Crete Senesi comes from Tuscany, and is coated with tomato paste; Pecorino Toscano is a milder, tomato-less version.
Pesto alla genoese is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese, and Genoese basil.
Finocchietto Sardo: a type of liqueur obtained by the "finocchietto selvatico" (wild fennel) soaking, it has a refined and delicates taste, with a clear green color.
Finocchio (It.): fennel, finocchio selvatico.
That paste is made from fresh basil leaves together with extra vergine olive oil, pine nuts, aromatic local cheese (parmigiano, pecorino sardo) and garlic; ...
Oeuf - The French word for "egg."
Recipe: Eggs Sardou
Deviled Eggs à la dijonnaise ...
Pecorino cheese, an Italian sheep's milk cheese, is sold fresh or aged. Two of the most popular aged forms are pecorino romano and pecorino sardo; the latter is tangier than the former.
See recipes featuring Pecorino cheese ...
The cheese is made in various parts of Italy, but particularly in the Rome area, Sardinia and Sicily. Cheeses from these areas are known as Pecorino Romano, Pecorino Sardo and Pecorino Siciliano respectively.
Caciotta a creamy, slightly tangy, semi-hard cheese made from sheep's milk or a blend of sheep's and cow's milk. Varieties include: Sardinian dolce sardo, caciotta toscana from Tuscany, and pientino from Pienza.
 See also: Cheese, Flavor, Cooking, Pepper, Milk
  
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