Ingredient hunt! Caciocavallo Cheese and Fresh Cavatelli (fresh then frozen okay too)
Christmas is near, and so the annual hunt for two ingredients begins.
I'm wondering if this board can help out?
Anywhere in the bay area is okay, though SF and the East Bay are more convenient...
Anybody know a good source for this? Luca Ravioli on Valencia has this sometimes, but they are not consistent. I've never found it anywhere else.
I'm from New York, and it's easy to find there, but I have not found it here.
It's okay if it's fresh made and then frozen. I just don't want the dried stuff.
Anybody know a source?
re: Robert Lauriston
The Cheese board has smoked at the moment but not aged. However, he's going to order me some, and since I don't need it til Xmas eve, this should foot the bill!
(btw: Pear-shaped? The stuff I use comes in huge blocks. You slice it athick and fry it in a pan. It's one of the only cheeses that holds up to cooking that way...)
Bless you! the Pasta Shop makes it fresh daily!
Hallelujah! something worthy of my best friend's gravy!
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Fresh cavatelli was on last night's menu at A16, delicious sauteed w tiny fiorelli (squash blossoms) and shaved zucchini.
2355 Chestnut St., San Francisco, CA 94123