walnut, ‘blue-ish’ cheese, radicchio rigatoni, mandarin zest

It was to be a pasta evening, and I found a Food52 recipe, ‘Pasta with Gorgonzola, Radicchio, Walnuts, and Orange’, that really appealed to me, and then I happy to reailize I had virtually all of the ingredients called for, with one near exception being that almost the main one: The formula asked for gorgonzola (“or other mild blue cheese”); the cheese I had bought earlier in the day only suggested the special pleasures of that description, but, since I already knew it had a bit of blue in it, and that it definitely wasn’t shy, I went with it. The other exception was my little mandarins, which substituted for the prescribed orange.  I did not finish it with either Pecorino Romano or Parmigiano Reggiano cheese,

  • the pasta was an Afeltra 100% Grano Italiano Biologico Pasta di Gragnano IG.P. Artigianale rigatone from Eataly Flatiron; the small treviso came from Campo Rosso Farm; the cheese was ‘Drumm’ a funky cow cheese, from Bobolink Dairy & Bakehouse; the parsley was from from Phillips Farms; and the Satsuma mandarin was from Whole Foods Market
  • the wine was an Italian (Trentino-Alto Adige/Sudtirol) white, Pinot Grigio, Cantina Bolzano 2018, from Astor Wines
  • the music was an album of Colin Matthews chamber works