Make your own ravioli so you can stuff it with great cheese—and a few surprises
You can find cheese plates in every type of restaurant these days, from neighborhood pub to expensive bistro. And while not all are created equal, there’s a growing emphasis among restaurateurs, chefs, and pastry chefs (who are often in charge of cheese purchasing, as well as plating) on well-developed cheese programs. The trickle-down effect is that home cooks and caseophiles are increasingly turning to the cheese plate as an easy, affordable way to enjoy a simple meal, or to wow guests. Here, three chefs whose restaurants are known nationwide for their provocative cheese selections share their secrets to creating a great plate. Follow these tips, and be prepared for the compliments to roll in.
This Green Angel Pasta from Chris Reilly at Traffic Jam & Snug features angel-hair pasta with sautéed zucchini, spinach, and grated Bleu Asiago, dressed with a drop of truffle oil.
Cook the pasta in salted boiling water for 4 minutes until al dente. Reserve 2 tablespoons cooking water. Drain the pasta, and set aside.
Heat olive oil over medium heat. Sauté garlic for 30 seconds; add zucchini and sauté. Add spinach; toss to wilt.