23 Aug
2010

PRALINE DI CAPRINO E NOCI CON MIELE

PRALINES WITH GOAT CHEESE, WALNUTS, & HONEY

(Little Honeyed-Up Goat Cheese Balls)

This recipe was the opener of a cooking class I took from Chef Renato of Ristorante Renato & Luisa  near Campo de’ Fiori in Rome, included in my Best Restaurants in Rome 2010. Renato has been a lot of things in his life– army helicopter pilot, law student, ull into the kitchen. Without formal training, Renato has become one of Rome’s most creative and celebrated youngkarate expert– but this son of a famous Testaccio butcher eventually followed the gravitational pull into the kitchen.

I never stop preaching about using quality ingredients – and that golden rule of Italian cuisine is even more important when a dish is as straight forward as this one.  Gustiamo warehouses and will ship the 2 essentials for Renato’s recipe – prized honey from the sweet, unpolluted air of Sardinia and balsamico from Emilia-Romagna, the only place on earth continuing the centuries-old method of production.  And keep in mind, your bottle of balsamico, unless you feed the masses, can last for years.

Ingredients:
Goat cheese soft enough to be rolled into a ball
Finely crushed walnuts
Good quality honey
Aged balsamic vinegar
Slivers of Parmigiano-Reggiano or Grana Padana
1. Roll goat cheese into ping pong size balls
2. Cover with crushed walnuts
3. Drizzle with honey
4. Place wedges of parmigiano or grana padana on top
5. Drizzle plate with balsamic and dust with leftover walnuts

Comments are closed.