Asiago Vecchio, Sotoccenere with Truffles, Homemade Ricotta Salata

July 3rd, 2008 | by tb |

Tonight’s dinner was the cheese trifecta: a salad of mixed asian greens (from the Fair Food Farmstand in Reading Terminal), jersey cherry tomatoes from the garden, and homemade ricotta salata (from the recipe in Ricki Carroll’s great book — Home Cheese Making). Along with salad, we had a homemade pizza (cooked on the grill) that was topped with ramp pesto (which included Asiago Vecchio instead of Parmesan) and on the pizza a Sottocenere with Truffles from the local Whole Foods’ cheese remnant basket.

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