1/4 pound humbolt fog cheese (cypress grove) |
6 ounces goat cheese (colorado), divided (recommended: haystack mountain snowdrop) |
1/2 pound goat cheese (italy) (recommended: brunet) |
1/4 pound mild semi-hard cheese (recommended: old kentucky tomme) |
1 pound goat cheese (spain) (recommended: pata cabra) |
5 ounces goat gouda (holland) (recommended: ballerina) |
2 lemons |
2 teaspoons smoked hot paprika |
finely ground mediterranean sea salt |
freshly ground black pepper |
3 quarts shrimp stock or water |
1 pound strozzapreti pasta, dry (recommended: montebello organic) |
1 pound tubetti lisci pasta, dry (recommended: pastificio riscossa #64) |
4 artichokes |
8 garlic cloves, peeled |
7 bay leaves |
olive oil |
1/4 pound pancetta, thickly sliced (recommended: golden farms) |
1 tablespoon unsalted butter |
1 tablespoon all-purpose flour |
2 1/2 cups heavy whipping cream |
2 tablespoons garlic granules |
2 teaspoons spanish paprika |
1 teaspoon crushed red pepper |
1 teaspoon ground cayenne pepper |
2 teaspoons crushed italian seasoning |
3 egg whites |
sugar |
snipped fresh chives |
*special equipment: kitchen torch |