Take for instance this simple linguine with diced heirloom tomatoes, basil, garlic, olive oil, salt-n-peppa. Now imagine melting a (un)healthy helping of triple-cream brie cheese (with rind removed) into the dish! The result is marvelously decadent and creamy pasta, out of this world (courtesy of Karen R., thanks!)
This would pair well with many Italian reds, but I would recommend the super aromatic and creamy 2006 Felsina Chianti Classico Riserva ($24).
Got cheese?
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