Unlocking Flavor: Casarecce with a Secret Cheese Twist

You have to try Rudy's casarecce with an unexpected blue cheese! It’s a game-changer for your pasta nights—trust me, you’ll be hooked!

A Pasta Revelation: Casarecce with Ragù Bianco

When it comes to pasta, tradition often reigns supreme. However, in the bustling heart of Rome at Bottega Pasolini, chef Rudy Ruggeri is breaking the mold with his unique twist on classic dishes. His creation? Casarecce with ragù bianco—infused with an unexpected ingredient that leaves diners buzzing: blue shropshire cheese.

As I sat down to taste this dish, I was intrigued by how a simple pasta could transform into a culinary masterpiece. The rich ragù, made from finely ground veal and slowly simmered vegetables, provided the perfect base. But it was that moment when the blue shropshire was added that I realized this was not just any meal; it was an experience.

The Secret Ingredient: Blue Shropshire Cheese

The vibrant color of the blue shropshire caught my eye immediately. This Scottish cheese isn’t traditionally found in Italian kitchens, yet Rudy claims it as one of his favorites for good reason. Its creamy texture and sharp flavor create an extraordinary depth in the dish.

• Cheese Characteristics: The orange-hued paste comes from annatto, which not only enhances its appearance but also adds a subtle flavor profile.
• Flavor Notes: Think of a taste reminiscent of parmesan but with a distinctive tang that awakens your palate. It’s both rich and bold, fitting perfectly into the comforting layers of ragù.

I couldn’t help but be excited about the potential this dish holds for dinner parties or cozy nights in. Imagine surprising your guests with such an intriguing flavor combination!

Crafting the Perfect Ragù

The preparation starts simply—sautéing onions, carrots, and celery until they’re soft and fragrant. Then comes the veal; watching it brown beautifully in the pan is almost poetic. A splash of white wine brings everything together as you let it simmer slowly, allowing flavors to meld.

Rudy’s technique of finishing off with water from cooking pasta alongside chunks of blue shropshire creates a creamy sauce that clings perfectly to each piece of casarecce. It’s all about balance—the richness from the cheese complements the hearty sauce without overwhelming it.

What You’ll Need:

• 160 g casarecce pasta
• 200 g ground veal
• 30 g blue shropshire cheese
• Vegetables (1/2 carrot, 1/2 onion, 1/2 celery)
• A touch of white wine and vegetable broth
• Seasonings including salt and pepper
• Olive oil for sautéing

Cooking Steps to Remember

Here’s where it gets exciting! After prepping your ingredients:

1. Sauté finely chopped vegetables in olive oil until soft.
2. Add ground veal and cook until browned.
3. Deglaze with white wine; let it evaporate for enhanced flavor.
4. Stir in vegetable broth and simmer.
5. Cook casarecce in salted boiling water until al dente.
6. Combine pasta with ragù, add blue shropshire cheese, and toss until creamy!
7. Finish with bay leaves for aromatic bliss.

FAQs about Casarecce and Blue Shropshire Cheese

Why use blue shropshire instead of regular cheese?
Blue shropshire adds a unique flavor dimension that regular cheeses often lack; its sharpness pairs wonderfully with meat sauces.

Can I substitute other types of cheese?
While other cheeses can work, none will replicate that specific pungent kick—experiment at your own risk!

Final Thoughts on Elevating Your Pasta Game

If you’re ready to take your pasta game up a notch—and impress everyone around your dinner table—give Rudy’s casarecce recipe a try! Each bite is not just satisfying but tells a story—a tale woven through tradition yet daringly modernized by creativity.

Photo by Jakub Kapusnak on Unsplash