Ravioli with radicchio and mascarpone; endive and milk-soaked croutons – 31 December 2011

D, R, and I had an excellent New Year’s Eve dinner. I needed to use up some mascarpone from Christmas dinner, and tried searching “mascarpone pasta” on epicurious, and this is what I came up with.

The other dish was one that D&I wanted to show R, from the ‘ino cookbook, and one we had a couple of days ago. Bread chunks are soaked in milk, drained, and roasted, and endive is braised with garlic and thin-sliced red onion. A fascinating and delicious dish.

Totally forgot to start bread yesterday, and when I went to the Bowl, there was almost nothing left except 2 Acme ciabattas and a bunch of “Artisan” bakery bread. D (via phone) preferenced the ciabatta, so there it is.

Epicurious suggested a light, fruity white or similar rose with the radicchio, and D chose out “Tickled Pink” (their wines are a lot better than their names) from Clos Saron – bottle 967 our of 1572. Most wineries would consider 1572 cases a “small run.”

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