CAVATAPPI w/HUMBOLDT FOG CHEESE

By BobD

Ingredients

• For the topping:
• Coarse sea salt
• 1 pound cavatappi, preferably De Cecco brand
• 2 tablespoons butter
• 1/4 cup onion cut into 1/3-inch dice
• 1 bay leaf
• 1 tablespoon all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 2 cups (1 pound) Humboldt Fog goat cheese
• 3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)
• 1 to 2 teaspoons freshly ground black pepper, or to taste
• 1 teaspoon Tabasco Green Pepper Sauce, more as needed
• 1 large egg
• 2 tablespoons whole milk
• 4 ounces Humboldt Fog, shaped into four disks about 1/2-inch thick, chilled
• 1 cup fine dry bread crumbs or panko
• 1 tablespoon butter, for frying.

Details

Servings 4

Preparation

Step 1

1. For the macaroni: bring a large pot of water to a boil, and add 1 to 2 tablespoons salt. Add cavatappi and stir well. Cook until al dente, then drain well and set aside.

2. In a large heavy-bottomed pot over medium heat, melt butter (do not brown) and add onions and bay leaf. Sauté until onions are soft, about 5 minutes, then discard bay leaf. Add flour and cook 1 to 2 minutes, stirring constantly. Whisk in milk, then cream. Simmer until thickened, 2 to 3 minutes. Add mustard, Humboldt Fog, roasted peppers, black pepper, 1 teaspoon Tabasco and salt to taste. Stir pasta into cheese sauce; adjust seasonings, if necessary. Cover, remove from heat, and keep warm.

3. For the topping: in a small bowl, whisk together the egg and milk. Coat each disk of Humboldt Fog with egg mixture, then bread crumbs or panko; set aside. Place a small heavy-bottomed skillet over medium-high heat, and melt butter. Add coated cheese disks, and fry until golden, turning once, about 1 minute a side.

4. To serve, place equal portions of macaroni in four wide shallow bowls. Top each with a disk of fried Humboldt Fog, and serve immediately.

Yield: 4 servings.