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October 2010
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Piave Vecchio Cheese
Page 2: Piave Vecchio Recipes
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The Flavors Of Piave Vecchio
This hard Italian mountain cheese has a golden color and a fine, rich taste. The dark yellow hue of the cheese shows the dense texture and highlights its full flavor. The paste is buttery and combines the flavors of Parmigiano Reggiano and farmhouse Cheddar—sweet and nutty undertones.
Serving Piave Vecchio
There are many ways to enjoy this delightful cheese.
- Grate Piave Vecchio over fried polenta and different soups, like minestrone, vegetable and bean soups.
- Use it as an ingredient whenever cheese is required—from cheese grits to risotto. Shave it over a green salad.
- Piave Vecchio is always welcome on a cheese plate. Or serve it by itself as the cheese course, with your choice of cheese condiments.
Piave Vecchio is a gem often hidden in the long shadow of its excellent and very famous cousin, Parmigiano Reggiano.
But Piave Vecchio deserves its own time in the spotlight. It tastes like a younger, sweeter Parmigiano, making it a perfect cheese to usher in the flavors of fall. (It is particularly enjoyed in Italy during the fall and winter seasons.) Now that it’s fall, try some!
What To Drink With Piave Vecchio
Like Parmigiano Reggiano, Piave Vecchio pairs well with both red and white wines.
- Wine: Try red Zinfandels and richer Chardonnays (one of my favorites is Sonoma Cutrer, from California’s Russian River Valley). Also try medium-weight reds, such as Merlot and Pinot Noir.
- Beer: Beer lovers will enjoy Piave Vecchio with any amber, nut brown or IPA ales. My current favorites are Dogfish Head 60 minute IPA or August Schell’s Firebrick Amber lager. (See THE NIBBLE’s Beer Glossary for the differences in beer styles.)
Recipes With Piave Vecchio Cheese
More recipes are available at FormaggioPiave.it.
Radicchio Citrus Salad With
Piave Vecchio
Ingredients
- 200 g (8 ounces) Piave Vecchio, cut into strips or shaved
- 100 g (4 ounces) radicchio
- 2 large oranges
- 2 grapefruits
- 1 tablespoon slivered almonds
- 3 tablespoons of orange juice
- 5 tablespoons extra virgin olive oil
- 3 pinches of salt
- 1 pinch fresh-ground pepper
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Citrus pairs delightfully with bitter radicchio and buttery, nutty Piave Vecchio. |
Preparation
1. Peel and section citrus fruits. Wash and cut radicchio.
2. Arrange radicchio and fruit sections on plate. Add Piave Vecchio and almonds.
3. In a mixing bowl, prepare a dressing with orange juice, olive oil, salt and a pinch of pepper. Shake well and serve on the side with the salad.
Gnocchi With Pave Vecchio
Ingredients
- 200 g (8 ounces) grated Piave Vecchio
- 400 g (16 ounces) ricotta
- 200 g (8 ounces) type “00” flour
- 3 eggs
- 80 g (3 ounces) bacon, cut into cubes
- Salt and pepper to taste
- Tomato sauce or ragù
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Citrus pairs delightfully with bitter radicchio and buttery, nutty Piave Vecchio. |
Preparation
1. Mix the ricotta with a wooden spoon until smooth.
2. Add Piave Vecchio, eggs, bacon, salt and pepper.
3. Combine with about flour. Form balls, roll in flour and fry in a small quantity of butter.
4. Serve with tomato sauce or ragù.
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