Food mashups are not just social media constructs or modern food crazes. Some are time-honored parts of culinary history. Take testaroli, which is essentially crepe pasta — made by boiling cut-up pieces of crepes. 2017 Best Food Truck Cote-Rotie uncovered this delicacy for me today, and I am sure glad they did. The traditional preparation method requires live wood fire and huge cast iron vessels. That’s how it’s been done for years in Tuscany. But, in today’s global food world, Cote-Rotie owners Peter and Merrill Robertson encountered the dish not in Italy but at a restaurant in Kansas City, on a stop during a recent drive across the country. When they got back, they figured out a way to make it on their truck, perfected it, and then added their own touch. Voila!
Served with pesto, Schuyler Greens spinach, and crab poached in beurre blanc, it is delicious. Available right now – February 16 – at Champion Brewing Company, which works out well because it just so happens to pair beautifully with another mashup: “Fruit Melee” – Fruit Basket Double IPA blended with Melee Session IPA.