WHO LIKES TO KCAL LOAD?
If you are looking to carb and fat load for that long endurance event, or if you are looking for a dish to give you warm fuzzies on these fall evenings this is the dish for you!! The salty and aged flavor of Roquefort Cheese combines with the bitter tenderness of grilled vegetables to make an earthy, rustic dish for the cool fall evenings.
WHAT YOU’RE GONNA NEED:
1/2 cup Walnut Pieces
3 heads Belgian endive
1 head radicchio
1/2 lb of Roquefort or some other type of blue cheese
3 tbsp of walnut oil
2 tbsp of red wine vinegar
1 lb of ribbon pasta (such has fettuccine)
1/4 cup freshly chopped flat leaf parsley
In a pan over medium heat toast the walnuts.
Cut the vegetables in half lengthwise, brush with oil and grill over indirect heat until they just begin to char. Remove from grill and chop into ribbons.
Combine the cheese, oil, and vinegar mashing to combine. Add the edvine, raddicio, and walnut stir in gently as to not tear the delicate ribbons.
Cook pasta to manufacture’s directions for al dente. Drain, then add cheese mixture, and gently toss to cover being careful not to tear the ribbons.
Season with salt and pepper to taste at table.
NUTRITIONAL INFORMATION PER SERVING:
Serve with a sweet wine. Goes well with rotisserie or grilled chicken.