For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique by Afrim Pristine

Author:Afrim Pristine
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2018-10-01T16:00:00+00:00

Death by Pasta

Cheeses:

Asiago, Bocconcini

Growing up with a southern Italian mother, I have pasta in my blood, but it’s tough on the stomach. When I do make pasta, get ready for a cheesy, rich, I-wanna-take-a-nap-after extravaganza. Here, I want to take asiago cheese to the next level. Asiago originates in northern Italy, and is typically eaten as a “table cheese.” If you’re having lunch in the region of Vincenza, odds are that there is a piece of asiago the size of your head on the table. You’re meant to pick at it over the course of a 3-hour lunch—in fact, Italians eat cheese as a digestive (god bless them). So, in addition to snacking on the asiago as I cook, my plan is to bring it up to super-cheesy-pasta levels.

PREP 15 minutes

COOK 15–20 minutes

SERVES 4

1 lb (450 g) dry linguine pasta (see note)

1 cup (250 ml) 35% whipping cream

1 tsp (5 ml) grated lemon zest

2 Tbsp (30 ml) unsalted butter

1½ cups (375 ml) sliced button mushrooms

⅓ cup (85 ml) chopped toasted walnuts

½ cup (125 ml) bocconcini cheese

4 oz (120 g) finely grated asiago cheese, divided

Sea salt and freshly ground pepper

2 Tbsp (30 ml) chopped fresh parsley

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