R E C I P E S
T R AV E L 202 2 culturecheesemag.com 67
www.caputocheese.com
Melrose Park, IL
The traditional taste of Italy
with no passport required.
20
years
cravecheese.com
Celebrating
CONFIT TOMATOES:
10 ounces cherry tomatoes
5 large whole cloves garlic, paper removed
2" parmesan rind, broken in half
½ teaspoon salt
1-2 cups olive oil
Heat oven to 250°F. Combine tomatoes, garlic,
parmesan rind, and salt in a small baking dish.
Carefully pour oil over top until just covered. If oil
comes close to top of baking dish, place on a sheet pan
to avoid spilling into oven. Bake for 2 hours.
ASSEMBLY:
2 camembert wheels
Fresh pasta
1 cup confit tomatoes
3 cups heavy cream
1 tablespoon parmesan cheese
Salt to taste
Fresh basil to garnish
Freshly ground pepper to garnish
Freeze camembert wheels for about 10 minutes. Cut a
circle on top of each wheel using a sharp paring knife
or a large biscuit cutter. Spoon out most of the interior
to create a cavity. Set aside the hollow rind to soften
slightly, about an hour, and measure 113 grams (about
heaping cup) of scooped camembert.
Boil 4 quarts of generously salted water, and cook
fresh pasta for 4 minutes until al dente.
Heat a heavy-bottomed saucepan over medium and
add confit tomatoes and garlic. Use a wooden spoon
to break up tomatoes and crush garlic cloves. Remove
from heat and whisk in heavy cream. Mix in camembert
and parmesan until glossy. If more heat is needed to
melt cheeses and thicken sauce, cook over low until just
melted.
Transfer cooked pasta into cream sauce, bringing
along a little starchy cooking water. Stir to coat pasta
evenly; taste and salt until just right. Use tongs to twirl
large servings of pasta into a cone shape and transfer
to hollow camembert wheels. Garnish with fresh basil
and freshly cracked pepper.
