After a long day of driving and cheese interviews — followed by book writing for me and a photographer meetup for Becca — the two of us were famished. I went to the fridge and hatched a plan.
BelGioioso and Sartori are two of the state’s finest (rival) Italian-style cheesemakers. So, my goal was to marry the two in a dish that’s wicked easy to make on the fly.
The result: MvC (Montague versus Capulet) pasta. The earthy, creamy depth of Sartori’s Bellavitano plays nicely with the mild, buttery aspect of grated American Grana. Meanwhile, the heat of cherry peppers knifes through the mellow warmth of the butter, cheese and hot pasta. Sun-dried tomatoes round everything out.
Becca and I like our food spicy; if you don’t, cut the amount of hot cherry peppers in half. As it is, I feel like the repetition of the number “2″ in the ingredient list helps drive home the theme of star-crossed lovers who make beautiful music together. Before being devoured for dinner. I guess the metaphor collapses after a certain point.
2 servings of pasta (shells or campagnelle are particularly good)
2 tbsp. chopped hot cherry peppers
2 tbsp. chopped sun-dried tomatoes
2 tbsp. grated Bellavitano
2 tbsp. grated American Grana
2 tbsp. of butter, sliced into small pieces
salt and pepper to taste
Toss all ingredients with hot pasta so that cheese and butter melt completely. Serve immediately.