FETTUCCINE PASTA WITH AGED ASIAGO PDO, BUTTER AND THYME

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INGREDIENTS

  • 3.5 ounces Aged Asiago PDO Cheese
  • 1/2 lb of fettucine pasta
  • 1 ounce of butter
  • 3 Sprigs of fresh thyme
  • Salt to taste

Preparation:

Cook the pasta in a boiling pot of 1 half gallon of water. Drain it when cooked “al dente” (pasta that is cooked until firm, neither hard nor limp). Drain it, keeping back half a glass of the cooking water. Toss the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers. In order to prevent the pasta from drying out while tossing, pour in a little of the cooking water. Serve piping hot in a large serving bowl with a sprinkling of thyme.

CHICKEN BITES WITH GORGONZOLA

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INGREDIENTS

  • 5 oz Gorgonzola dolce
  • 21 oz chicken breasts
  • flour as needed
  • 1 glass Marsala
  • 1 sprig rosemary
  • Some leaves sage
  • ½ glass white wine
  • extra-virgin olive oil
  • Salt and pepper to taste

Preparation:

Remove any little bones from the chicken breasts and chop the latter into pieces of 2-3 cm square.

Quickly dredge them in the flour and stir fry them in a pan with a spoonful of oil. Season with the rosemary and some leaves of sage. Let the chicken brown for 5 minutes, add salt and pepper. Sprinkle with the Marsala and let it evaporate; add half a glass of wine and cook for 7-8 minutes on a medium heat. While the chicken is cooking, add the cubed Gorgonzola after removing the rosemary and the sage from the pan.

Cover, lower the heat to a minimum and, once the Gorgonzola has melt, stir and serve.

GRANA PADANO RISOTTO WITH LEMON, DILL AND PEAS

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INGREDIENTS

  • 2 tablespoons olive oil
  • 10.5 oz arborio or carnaroli rice
  • 1 bunch spring onions, finely chopped
  • 5 fl oz Italian dry white wine
  • 35 fl oz hot vegetable or chicken stock
  • finely grated zest of 1 lemon
  • 2.5 oz Grana Padano cheese, finely grated
  • 3.5 oz frozen petit pois or garden peas
  • Small bunch of dill, chervil or parsley, chopped
  • Shavings of Grana Padano cheese

Preparation:

In a very large frying pan or saucepan, heat the olive oil. Add the rice and sauté gently until it looks translucent, about 5 minutes. Add the spring onions and cook for 2 more minutes.

Add the wine to the rice and cook gently until it has been absorbed, stirring frequently, then add about one quarter of the stock with the lemon zest. Stir and simmer gently, add further stock to the rice as needed, to keep it moist. Stir from time to time until it is tender – it will take about 20 – 25 minutes to cook.

Add the Grana Padano cheese and petit pois or garden peas. Cook for 2-3 minutes, then stir through most of the dill, chervil or parsley. Season to taste with salt and pepper and stir well.

Serve, garnished with the rest of the herbs and shavings of Grana Padano cheese.

“FRICO” WITH POTATOES AND MONTASIO CHEESE

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INGREDIENTS

  • 9 oz Montasio cheese aged from 3 to 9 months
  • 3 large potatoes
  • Half an onion
  • 3 oz lightly smoked pancetta (bacon)
  • Salt and pepper to taste

Preparation:

Cut the pancetta into small cubes and brown them in a frying pan together with the finely sliced onion. Peel and chop the potatoes and add them to the pan with a pinch of salt and a little freshly ground black pepper. When the potatoes have softened, stir in the thickly chopped or grated Montasio cheese. fry the “frico” on both sides until a golden crust has formed.

MOZZARELLA DI BUFALA CAMPANA PDO AND SQUID GNOCCHI WITH CLAMS **

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INGREDIENTS

  • 1 oz squid
  • 2 oz Mozzarella di Bufala Campana PDO
  • 2 oz Ricotta di Bufala Campana PDO
  • 0.5 oz flour
  • 3.5 oz real clams
  • 0.5 oz extra-virgin olive oil
  • 1 slice of garlic
  • 3.5 fl oz buffalo milk
  • Chilli, salt and pepper

Preparation:

Whisk the Mozzarella di Bufala Campana DOP, cuttlefish and Ricotta di Bufala Campana DOP, then add salt, pepper, lemon peel and flour. Make the gnocchi and then pass them in cocoa butter. Cook and color to the plate with tomato powder.

Open the clams in buffalo milk and strain the juice that comes out of clams pour into a dish the buffalo milk soup with clams and the gnocchi and decorate with clams. Sauté oii, garlic and pepper and add to the dish.

** (a recipe by Chef Rosanna Marziale)

PARMIGIANO REGGIANO CHEESE SOUFLÉ

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INGREDIENTS

  • 2.5 oz butter
  • 3.5 oz Parmigiano Reggiano, finely grated
  • 1.5 oz plain flour
  • 10 fl oz milk
  • pinch of salt
  • pinch of pepper
  • 4 eggs

Preparation:

Preheat the oven to 390°F. Grease a souflé dish with butter, then add 2 tbsp of the grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides. Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time.
Remove from the heat and add the remaining grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and black pepper. Stir the egg yolks into the cheese mixture. Whisk the egg whites in a bowl until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish. Bake for 35-40 minutes, until risen and golden brown. Serve immediately.

SPAGHETTI WITH PECORINO ROMANO AND PEPPER WITH CREAM OF BROAD BEANS

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INGREDIENTS

  • 11 oz spaghetti
  • 3 oz of grated Pecorino Romano
  • 17.5 oz broad beans
  • 1 small fresh onion
  • a drop of extra virgin olive oil

Preparation:

Take the beans out of their pods and put them in boiling water for 10 seconds. Clean and fry the onion with a little oil, add the beans and cover with water. Add salt and pepper and add mint leaves to taste.

Leave to cook for a few minutes before whisking the mixture together to form a green, smooth and homogenous liquid.

Cook the spaghetti according to instructions in slightly salted water. When al dente, drain the pasta and conserve a little of the cooking water. In a frying pan heat the Pecorino Romano, the coking water and the pepper until it forms a cream. Distribute the broad bean sauce and the spaghetti on plates, sprinkling pecorino Romano and pepper on top.

PROVOLONE VALPADANA WITH TOMATO AND OREGANO SAUCE

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INGREDIENTS

  • 8 slices of sweet Provolone Valpadana of about 2 oz each or 4 slices of 2 oz
  • 17.5 oz of tomato puree
  • 2 slices garlic
  • a piece of chilli pepper
  • 3 tablespoons of olive oil; oregano; salt.

Preparation:

Pour oil in a big pot. As soon as it starts to fry add the crushed garlic and leave it to brown for a few seconds, before adding the tomato pulp. Add the chili pepper, add salt and mix. Cover and leave to cook for 10 minutes. Then, lift the lid off the pot and add the slices of Provolone Valpadana, placing on top of each other if necessary. Sprinkle with oregano to taste. Cover the pot and leave to cook for a further few minutes until the cheese starts to melt.

RAVIOLI WITH TALEGGIO PDO, PAN FRIED WITH BUTTER AND MARJORAM

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INGREDIENTS

  • 17.5 oz of Taleggio PDO
  • 17 fl oz milk, salt and pepper
  • 10.5 oz Parmigiano Reggiano PDO
  • 10.5 oz fresh butter
  • 10.5 oz fresh egg pasta
  • 2 leaves of fish gelatine
  • 1 oz marjoram

Preparation:

Clean the Taleggio and cut it into small pieces, then melt it in the milk. Soften the fish gelatine in cold water and add it to the milk. Then heat in a pan until it melts. Sprinkle with salt and pepper. Put the milk mixture in the fridge and leave it to stand for two hours.

Stretch out the pasta quite finely, and then cut into squares of 14 cm a side. Add a spoonful of the milk mixture in the centre of each pasta shape and close up into triangles. Cook the ravioli for a few minutes in water. In the meantime, melt the butter and flavour with the marjoram.

Drain the ravioli and place on a serving dish. Sprinkle with Parmigiano Reggiano PDO and the melted butter. You may also add dried fruits like walnuts or almonds to add a crunchy texture to the dish.