Taste 2017 sample

JANUARY 2017 Welcome to “An Italian Affair” for our last month of Winter Seasonal Taste Collection!

We are highlighting all some of our imported cheeses from Italy along with our beautiful housemade cavatelli and tomato confit that will complete any pasta dish or cheese board. The recipe for this month is Bolognese Rustico which is finished with our imported Hombre Bio Farm 36 month+ aged Parmigiano Reggiano Stravecchio. This is an incredible farm that is held is high regard by the famed, three-star-Michelin Italian chef, Massimo Bottura.

Hombre Bio Farm produces three ages of Parmigiano Reggiano: “Fresco” (12-14 months), “Stagionato (22-24 months), and “Stravecchio” (over 30 months). Each of these three ages have very different organoleptic properties. The range runs from Fresco which starts from a simple milk base with a marked buttery scent), Stagionato, the most balanced style and the one most people recognize as classic Parmigiano Reggiano, and the spicy and accentuated granularity of Stravecchio, a rare and intensifed Parmigiano Reggiano. This month we are bringing a little piece of Modena, Italy to your table. Ciao!

cornerstone. byob & artisanal market

FEBRUARY 2017

TABLE OF CONTENTS CHEESE

CasArrigoni Branzi Hombre Parmigiano Reggiano Stravecchio

SALUMI

Hot & Sweet Artisanal Italian Sausages

ACCOUTREMENT RECIPE EXTRA

Cornerstone Crostini House-made Ricotta Cavatelli & Tomato Confit Bolognese Rustico “Stuff Every Cook Should Know” by Joy Manning

All contents ©2017 Cornerstone BYOB & Artisanal Market. Illustrations by Pearl Bell.

BRANZI CASARRIGONI

NOTES

origin: Italy region: Valtaleggio, Lombardy type: Raw cow’s milk style: Semi-firm profile: Mild, nutty, hints of hay and grass pairings: Full bodied red wines, honey, polenta and mushrooms

Originally a summer cheese, Branzi is now produced all year round only in the region of Bergamo. It is named after a town situated in Valle Brembana, in the foothills of the Alps, where it has always been made and sold. CasArrigoni takes care to select the best wheels produced by Sant’Antonio farmers cooperative, which makes only raw milk cheese from Bruna cows, fed mostly on local grass and hay. This cheese has a yellowish, thin and smooth rind.

The texture is compact with just a few bird’s eye holes. Its straw colour becomes more golden with aging. Dry and mild, the taste tends to get stronger and slightly piquant in the ripest wheels. Aging varies from 60 days to 6 months.

PARMIGIANO REGGIANO STRAVECCHIO HOMBRE ORGANIC FARM

NOTES

origin: Italy region: Modena type: Organic cow’s milk style: Hard profile: Sharp, fruity, nutty pairings: Mild, earthy reds like Montepulciano

Stravecchio: A rarity amongst connoisseurs of Parmigiano-Reggiano. It’s longer aging accentuates the crunch, deepens, sharpens the flavors, ,and makes this one of the world’s greatest table cheeses. Ideal after a meal, pair with powerful wines to stand up to its flavors. Though it’s possible to grate Stravecchio, its lower moisture content and crumbly, crystalline nature makes it better suited as a table cheese. Only select wheels are able to age to Stravecchio and this it’s the rarest, most expensive of Bio-Hombre.

ARTISANAL SAUSAGE Made in-house, in small batches here at Cornerstone.

HOT ITALIAN

Cayenne, paprika, black and red pepper. Beautiful addition to any pasta or with breakfast.

SWEET ITALIAN

Fennel seed, Italian spices, garlic. Serve on baguette with sautĂŠed peppers and onions.

METHOD

PREPARING

Sear in frying pan over medium-high heat for 5 minutes until brown.

Preheat oven to 425° and cook sausage for 7-9 minutes. Serve immediately.

BOLOGNESE RUSTICO LIST

INGREDIENTS

2 package house-made Cavatelli Pasta

Grated Hombre Parmigiano Reggiano Stravecchio

1 jar house-made Tomato Confit

Butter

1-2 links Hot & Sweet Artisanal Sausage

Salt & Pepper to taste

METHOD

PREPARING

PASTA

Place water in a medium saucepan and generously salt water with kosher salt. Bring water to a boil over high heat. While water in coming to a boil, heat saute pan on medium-high heat until hot. Take the sausages and slice OR cut open the casings of sausage for more of a rustic pasta. Place sausage in a saute pan on medium high heat and sear for 5 - 7 minutes until brown. Remove sausage from heat and place in a strainer.

Once water is boiling place cavatelli in salted water for 2 minutes. Reserve a cup of pasta water and strain pasta. Place pasta water, butter (to taste) and tomato confit in saute pan and heat for 2-3 minutes. Add pasta to saute pan and toss for 2-3 minutes on medium heat. Generously add grated stravecchio to pasta and toss. Taste pasta. Add salt, pepper accordingly. Serve immediately. with more grated stravecchio! Š2017 Cornerstone Cheese & Charcuterie

“STUFF EVERY COOK SHOULD KNOW”

BY JOY MANNING

Expert cooking tips and timeless kitchen wisdom make this culinary howto handbook a must-have for home cooks of all skill levels. You don’t need expensive gadgets, cutting-edge cutlery, or a rack of exotic spices to be a great cook. Learn how to care for cast iron, sharpen a knife, reduce waste, make meals ahead, plus measurement conversions, kitchen organizing tips, basic knife cuts, how to stop onions from making you cry, and much more.

Joy Manning is a James Beard award-nominated writer, editor, and recipe developer. Her work has appeared in Food & Wine, Details, Women’s Health, Prevention, Relish, Cooking Light, The Philadelphia Inquirer as well as at SeriousEats.com and CityEats.com, among other media outlets. She is the author of Almost Meatless (Ten Speed Press, 2009) and a member of the International Association of Culinary Professionals. The former nutrition editor at Prevention magazine, Joy has also worked at Tasting Table as senior recipes editor and at Philadelphia magazine, where she was restaurant critic.

Š2017 Cornerstone Cheese & Charcuterie