Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 49 ROQUEFORT AND CHERRY TOMATO CRÊPES Written by Caroline Schiff A savory crêpe is such a dreamy thing to treat yourself to. If you don't have buckwheat flour, you can use all-purpose exclusively and it'll work just fine! Makes 4-6 crêpes 1 cup all-purpose flour 2 tablespoons buckwheat flour ½ teaspoon salt kosher, plus more for seasoning 1 cup plus 2 tablespoons milk 2 eggs 2 tablespoons melted butter, cooled slightly, plus more for cooking 2 tablespoons olive oil, plus more for serving 12 ounces cherry or grape tomatoes, halved Kosher salt and freshly ground black pepper, to taste 8 ounces Roquefort, crumbled A few small handfuls of arugula or chopped herbs Flaky salt to garnish Combine flours and salt in a mixing bowl. Add milk and eggs, whisking to combine. Add cooled melted butter. Refrigerate batter for at least 1 hour or overnight. Heat olive oil in a 10-inch nonstick skillet over medium heat. When it shimmers, add cherry tomatoes. Season with salt and pepper, and cook just until they soften, about 3 minutes. Transfer to a bowl and set aside. Clean skillet and return to stove. Heat oven to 300°F. Line a baking sheet with parchment paper. Melt ½ tablespoon butter over medium heat. When it bubbles, swirl it around and add ¹⁄ ³ cup of the batter, tilting pan to spread batter into an even layer. Once it's set, about 2 minutes, flip and allow the other side to cook. Transfer to a platter and cover with a clean towel. Repeat with remaining batter, adding a little more butter to the pan as necessary. Move one crêpe at a time to the prepared baking sheet, place a few tomatoes and about 1 ounce Roquefort in the center, and fold in each edge of crêpe to square it off. Repeat with remaining crêpes and bake until cheese is melted, about 5 minutes. To serve, use a wide spatula to transfer crêpes to plates and finish with a handful of arugula or some chopped herbs, a drizzle of olive oil, and flaky salt. BUTTERNUT SQUASH GNOCCHI WITH STILTON Written and photographed by Jackie Botto You can make and boil the gnocchi ahead of time and freeze them for later use. Serves 4 GNOCCHI: 1½ cups cooked and mashed butternut squash ½ cup whole-milk ricotta ¼ cup finely grated Parmigiano Reggiano 1 egg, beaten ½ teaspoon kosher salt ¼ teaspoon nutmeg 2½ cups all-purpose flour, plus more for dusting SAUCE: 4 ounces pancetta, finely diced 1 cup baby spinach 2 tablespoons salted butter 8 ounces Stilton, crumbled GNOCCHI: Combine squash, ricotta, Parmigiano Reggiano, egg, salt, and nutmeg in a large bowl. Fold in flour a little at time until dough is slightly stiff, but still sticky. On a lightly floured surface, divide dough into 8 equal pieces. Roll each piece into a long rope, about 1-inch in diameter. Using a knife or bench scraper, cut each rope into ¾-inch pieces. Transfer to a baking sheet. Bring a large pot of salted water to a boil. Working in batches, cook gnocchi until tender, stirring occasionally, about 5 minutes. Use a slotted spoon to transfer cooked gnocchi to a clean baking sheet to cool. SAUCE: Cook pancetta in a large skillet over medium high heat until crisp and brown, about 5 minutes. Using a slotted spoon, remove pancetta and set aside, leaving rendered fat in skillet. Add gnocchi and cook until golden brown, flipping once, 2 to 3 minutes per side. Stir in spinach until just wilted. Remove from heat. Melt butter in a small saucepan. Add Stilton and stir until melted and smooth. Add mixture to skillet and gently toss to coat gnocchi. Serve warm, topped with crispy pancetta. Butternut Squash Gnocchi with Stilton

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