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22
MY
ROUSES
EVERYDAY
MARCH | APRIL 2018
the
Authentic Italian
issue
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.
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.
Cacio e Pepe
Serves 2
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
photo by
Romney Caruso