THE TOPPING: While the dough is resting for the final 30 minutes, preheat the oven to 450°F. On a baking sheet, toss the diced potato with the oil, rosemary, and salt. Roast for 8 minutes; turn the diced potatoes with a spatula and roast 5 minutes longer, until soft and browned. Meanwhile, heat a skillet over medium heat; crumble the sausages into the skillet and cook for 10 minutes, turning to brown evenly.
Pairing is a matter of style
The aha moment came over a bowl of pasta carbonara. Egg, bacon, cheese, pasta: so simple, yet so challenging to find a wine that can put up with that level of richness and respect the dish’s comforting blandness. Not that I cared much on this particular night; it was late and I just wanted to eat.
So I poured a glass of what was open: Champalou Vouvray, a chenin blanc from France, not thinking about it until the combination hit my tongue. It was impossibly good. The wine had the acidity to cut through the richness, but its slight sweetness drew out the salty Parmesan notes.
Would it be this good with just Parmesan? It was, in fact. The briny cheese picked up the sugars in the wine, and the wine didn’t blink in the face of all that condensed milk fat. I broke out a semi-soft washed rind cheese, and the pairing celebrated its slight funk; with Gruyère, it wasn’t perfect, but it wasn’t far off, either.
Parmigiano-Reggiano rinds are chock-full of flavor. Here, they simmer in broth to intensify the flavor of this fresh ravioli dish. So save your rinds or source some from your favorite cheese shop. If goat’s milk ricotta isn’t available, any fine ricotta is a good replacement.
Chef Kreisel recommends serving these with a side salad of curly endive or frisée dressed with tarragon vinegar.
the cheese into bricks about 3 inches long, 1½ inches wide, and ½ inch thick. Set aside. In a medium bowl, whisk together the eggs and cold water. Place the egg mixture, panko, and flour in separate shallow containers (you should be able to fit a couple pieces of cheese at a time in each container).
Try this feta dressing as a sauce for roasted veggies or even slathered on your favorite grilled meat. And as a sauce, it’s glorious paired with hot, sizzling frites.
This not-too-sweet rustic dessert tart features a filling of fig preserves and Robiola, a mixed-milk cheese from northern Italy with a rich, triple-cream-like texture. If unavailable, substitute Brie, Crescenza, or Perail.
Spread each slice of bread on one side with room temperature butter. Turn over. On one slice spread aioli, on the other the chevre (room temp).
Add a layer of Midnight Moon cheese, then a layer of roasted pepper. Be sure the peppers are between the two cheeses. (Grating the cheese makes it easier to melt.)
Cook over low heat until the Midnight Moon becomes soft.
By La Donna Cullinan