Fried Pecorino with Stone-Fruit Salsa

When you heat aged pecorino in a fry pan, it crisps, rather than melts. These crunchy wafers are delicate and delicious, and their saltiness is perfectly enhanced by a refreshing, chili-flecked summer-fruit salsa. Vary the cheese if you'd like; Parmigiano-Reggiano and halloumi are excellent choices.
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