the Authentic Italian issue

Antipasto Meat Veroni Mortadella Cheese Parmigiano-Reggiano, Grana Padano or Piave Why They Pair Well Mortadella is Italy’s version of bologna: sweet and mild, with a smooth texture studded with pistachio nuts. It needs a cheese with acidity and firm texture to balance it out. Meat Veroni Salame Toscano Cheese Pecorino Romano, Ricotta Salata or Fontina Fontal Why They Pair Well The classic salami recipe of Tuscany includes fennel seed, which adds a light, licorice-y note and strong, floral aromatics. Best enjoyed with a firm sheep cheese or mild, milky cheese. Meat Veroni Salame Milano Cheese Parmigiano-Reggiano, Grana Padano or Piave Why They Pair Well The classic salami recipe of Milan has chunks of pork and fat, and a generous seasoning of garlic, salt and pepper. The straightforward, meaty taste is best enjoyed with hard, nutty cheeses. Meat Veroni Salame Calabrese Cheese Ricotta Salata, Fontina Fontal, Caciocavallo Silano or Provolone Why They Pair Well This salami is inspired by the cured meats of Calabria, in Southern Italy. A generous helping of hot red pepper ensures that each bite has a balance of fatty, rich pork and equivalent spicy pepper. Counter the heat with a milder, milkier cheese or a savory cheese from the same region of production. Meat Veroni Salame di Parma Cheese Taleggio Why They Pair Well The classic salami recipe of Parma has chunks of pork and fat and is very lightly seasoned with garlic, salt and pepper, ensuring a mild, crowd-friendly flavor. Introduce a more complex cheese for variety. Meat Galloni Prosciutto Cheese Parmigiano-Reggiano or Grana Padano Why They Pair Well Prosciutto originating in Emilia-Romagna, where pork leg is slowly air-dried over many months for a delicate, nutty flavor and, when sliced with proper thinness, has a silky, melt-in-your-mouth texture. Stay regional and classic with this one.

photo by Romney Caruso

Cacio e Pepe Serves 2

Grana Padano: Grana is a D.O.P. un- pasteurized cow’s milk cheese similar to Parmigiano-Reggiano. When I’m in the Reggio Emilia region of Italy, I find the locals tend to use Grana for cooking and Parm-Reg for eating, though not always. A hard, dry, granular cheese, Grana Padano has a toasted nutty flavor and is ideal for grating or shaving. Piave: Made in the Northern Italian region of the Veneto, I think of Piave as one of Italy’s best-kept cheese secrets. It’s a hard cow’s milk cheese like Parmigiano but not as dry or acidic. That means it’s great for eating straight, and often boasts caramel and pineapple flavors. Its price is quite manageable, making it a great choice for appetizers or a pre-dinner cheese board. Ricotta Salata: Not to be confused with fresh ricotta (which is white, creamy, high in moisture and most likely to appear in your lasagna recipe) Ricotta Salata is a dry, crumbly cheese made from the whey (liquid leftover) of sheep’s milk. The cheese is bright white and almost squeaky in texture, with a clean, light flavor that I love crumbled atop kale salad and steamed or roasted vegetables.

WHAT YOU WILL NEED 6 ounces linguine noodles 1 gallon water cup salt, kosher cup reserved pasta water 3 tablespoons Rouses Sicilian Olive Oil 2 tablespoons butter, unsalted 1 tablespoon black peppercorns, cracked cup Parmigiano-Reggiano, grated cup Pecorino Romano, grated HOW TO PREP 1. Bring one gallon of water to a boil, and add salt. 2. Add the linguine, and cook until al dente. 3. Drain the linguine, reserving cup of the pasta water. 4. Heat the olive oil and butter in a skillet. Add the peppercorn, and toast for 2 minutes. 5. Add the reserved pasta water and simmer. 6. Add the linguine and Pecorino Romano. 7. Gently stir the pasta to melt the cheese, thickening the sauce. 8. Turn off the heat, and add the Parmigiano- Reggiano and gently stir. 9. Portion in 2 bowls and enjoy immediately. Our Sommelier suggests: Bell’Agio, Lambrusco, Emilia-Romagna



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