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lumache with blue cheese, roasted grapes, and sage butter.
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2 handfuls seedless red grapes
olive oil
flaky salt
8 sage leaves
2 tbsp salted butter
50g mascarpone or cream cheese
75g blue cheese
(these cheese amounts are approximate, you want a sauce that mostly tastes like salty blue cheese but is also creamy like mac and cheese)
zest and juice of one lemon
2 tbsp hazelnuts, skinned and coarsely crushed
1 Belgian endive, coarsely chopped
1 small handful arugula
200g dried lumache rigate (medium-sided ribbed macaroni)
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Roast grapes for 20 minutes at 220, turning halfway through and checking often to make sure nothing's burning. Saute sage leaves in butter on low heat for 10 minutes, careful not to burn the butter. Nutty brown butter is OK.
Melt cheeses in a small saucepan. Add lemon zest and juice and hazelnuts to melted cheeses, salt to taste. If sauce is a little thick you can add some pasta water during the next step. Cook pasta.
Toss the pasta in the cheese/nut/lemon sauce, add sage butter, ladle into plates and garnish with grapes, arugula and endive. Sprinkle with flaky salt and freshly cracked black pepper.
Serves 2.
