GUEST-WORTHY RECIPE: The Cheese Twins, Michael & Charlie Kalish
INSTAGRAM: @MelomiWines & @TheCheeseTwins
MICHAEL & CHARLIE’S GUEST-WORTHY RECIPE:
Parmesan Crisped Mozzarella Grilled Cheese paired with Meiomi Rosé
This wine and food pairing is perfect for serving guests during the spring and summer season, as the dryness of Meiomi Rosé refreshes the taste buds after a bite of rich, buttery bread, and adds layers of fruit to the finish. To add some crunch, we recommend frying parmesan cheese into the bread, but keeping the inside creamy and smooth with the mozzarella.
1/4 lb mozzarella
1/4 lb Parmigiano Reggiano, grated
2 Tbsp, butter
4 pieces of brioche bread
For the grilled cheese
Add ghee (or butter) to pan. (Note: Ghee does not burn, as most milk solids have been removed.)
Grill one side of each slice of bread. Flip.
On grilled face of bread slice, add sliced mozzarella.
Add grated Parmigiano Reggiano to pan (underneath bread). As the cheese fries, shuffle bread in small circles so the cheese catches on the bread and disconnects from the pan.
Flip and repeat addition of cheese to pan and bread.
Move to cutting board. Slice in half (diagonal) and serve on plate.
For the parmesan crisps
Grate Parmesan into a pile on a piece of parchment paper or silicon baking mat. Gently press down (diameter, one or two inches). Space half-inch apart.
Bake at 400 degrees F until golden brown. Let cool.
Add to grilled cheese before closing!