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Archive for the ‘Main Dishes’ Category

Marco Giacosa Tagliolini con Tartufo

Tagliolini con Tartufo

Shortly before Christmas, a display went up in front of our wine section: stacks and stacks of beautiful boxes of egg pasta. Brand new to the shop, the pasta was made by a gentleman named Marco Giacosa in Alba, a town in the northwest of Italy. (more…)

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Chällerhocker Cheeseburger

The Chällerhocker

“Simple” is the operative word to use when making a good cheeseburger.

There are really only a few items you need to assemble the perfect backyard burger. The number one ingredient is good company. If you follow that first simple rule, you will never fail.  So, call a friend. If you don’t have any friends, make one immediately. Then, grab some good ground beef, a few well-made buns, salt, pepper, a little A1 sauce and, of course, CHEESE*. (more…)

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Potato, speck, garlic, Fontal, parm and arugula pizza

Potato, speck, garlic, Fontal, parm and arugula pizza.

Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza. Pizza, beers and movies. Classic. However, instead of ordering from the mediocre pizzerias in my neighborhood, we decided that it would be more fun to make it ourselves! (more…)

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Marcel Petite Comté

As a child, I was an avid reader of Asterix and Obelix comics and there are a couple of images from the series that made an indelible mark. One was of Obelix furious and red in the face (I was always a little partial to Obelix) after Dogmatix had somehow been threatened. Another was of some poor, pathetic Roman who keeps losing his piece of bread in a large cauldron full of fondue. As the comic progressed (I think it must have been the one where Asterix and Obelix are in Switzerland), the cheese stretches all over the room and all over the partakers of the meal. That was my first image of fondue – it seemed fun, crazy and probably amazingly delicious. (more…)

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Rancho Gordo Yellow Indian Woman Heirloom Beans

Rancho Gordo Heirloom Beans

I have gained a new appreciation for the humble bean since we started carrying Rancho Gordo beans in our shops. Rancho Gordo beans have so much of their own flavor you hardly want to add anything else when you eat them.  Steve Sando began the Rancho Gordo company, based in Napa, with the goal of promoting native new world specialty foods, with a focus on beans. Steve reminds us native foods from the Americas are worthy of celebration. We’ve learned from Steve that the very Italian borlotti bean originated in Mexico and the ever-so-French flageolet actually has its roots in Colombia.

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Poschiavo, one of our favorite pastas, is perfect for the recipe that was featured this week in our weekly dinner email: Spaghetti Scented with Orange. To sign up to receive more recipes like this along with our weekly takeout dinner menu, email us at contactus@formaggiokitchen.com.

2 oranges
1 ½ tablespoons unsalted butter
Coarse sea salt
1 pound spaghetti
1 ¼ cups heavy cream
1/3 cup of finely chopped fresh chervil (plus more for serving)
1/2 cup freshly Parmigiano-Reggiano cheese (plus more for serving)
3 large egg yolks
Freshly ground black pepper

Bring a large pot of water to boil. Warm serving plates in a low oven (200°F).

Using a vegetable peeler or a paring knife cut zest from the orange into long strips, avoiding the white pith. Very thinly slice the strips lengthwise.

In a medium sized skillet melt the butter over medium heat until the foam subsides. Add the zest and a pinch of salt. Turn heat down to medium-low and cook stirring occasionally until soft and lightly golden, about 5 minutes. Set aside.

Add pasta to the boiling water and cook until al-dente. Meanwhile, in a medium heavy saucepan, bring cream, chervil and a pinch of salt to a gentle simmer and cook for about 4 minutes.

Just before pasta is ready, spoon 3 tablespoons of cream onto warmed serving plates. Using the back of a spoon, spread cream to cover plates. Cover to keep warm. Drain pasta, transfer to a large bowl and immediately toss with the remaining cream mixture, cheese and egg yolks. Continuing tossing until cream and yolks are fully incorporated and the strands of pasta are nicely coated. Season to taste with salt and pepper. Transfer pasta to prepared serving plates; sprinkle with zest, remaining chervil and extra cheese. Serve immediately.

La Cucina Italiana

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Last weekend, Kurt and I taught a class on mountain cheeses, featuring classics like Gruyère and Comté. We also talked about Reblochon, the pungent, creamy cheese traditionally used to make tartiflette, a hearty Savoyard dish of potatoes, bacon and cheese that we also served at the class. (more…)

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