11 June 2010 – Fettucine with grilled radicchio and endive, toasted walnuts, Roquefort

(Written 14 June)

Hats off (once again) to Weber grilling cookbooks. This is a recipe from the original “Weber Grill Book”. You grill wedges of radicchio and halved endive, both brushed with oil, and slice them crosswise. You mix red wine vinegar with oil and moosh in a good quality blue-veined cheese (in this case, French Roquefort from the Bowl) and toss the cooked pasta in that, then add the grilled veggies, toasted walnut pieces, and parsley. It’s great!

This being a weekend, we had a bottle of Jean Marie Arnoux Vacqueyras, which was a good choice.

This entry was posted in Meatless, Pasta-centered and tagged , , , , , . Bookmark the permalink.

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