INGREDIENTS

  • 1 diced onion
  • 4 cups cream
  • 10.5 oz julienne-cut speck Alto Adige PGI
    (alternatively, Prosciutto di Parma PDO can be a great substitute)
  • 10.5 oz grated Pistacchio verde di Bronte PDO nuts
  • 14 oz short pasta
  • Piave PDO cheese shavings

Preparation:

Soften the onion with a drizzle of extra virgin olive oil in a saucepan. Add the cubed speck and brown quickly.

Add the cream and pistachio nuts and simmer for at least 20 minutes until the sauce has thickened.

In the meantime cook the pasta in boiling salt water. Combine pasta and sauce and sauté for a minute.

Serve after having dressed the plate with shavings of Piave Vecchio cheese.

INGREDIENTS

  • 14 oz chicken breast
  • 13.5 oz dairy cream
  • 0.7 oz sweet curry
  • 1.75 oz Taleggio PDO flour, as needed
  • 0.7 oz butter

Preparation:

Cut the chicken into cubes and fry, then brown in a pan with butter on high heat. Add the curry and let it toast for about 1 minute. Add the chopped Taleggio PDO and the cream. Cook until the cream thickens, season with salt and serve.

Best if eaten with Pilaf rice.

INGREDIENTS

  • 5.3 oz linguine
  • 1 large onion, sliced
  • 3 large cloves garlic, finely copped
  • 1 red chili, no seeds, finely chopped
    (leave the seeds in if you like your food spicy!)
  • 4 Tbs olive oil
  • 10.6 oz mixed seafood (mussels, prawns, scallops – they can be either raw or pre-cooked)
  • 1 lemon
  • 3 Tbs grated Parmigiano Reggiano PDO
  • salt and pepper
  • small handful of parsley, chopped

Preparation:

Cook linguine in boiling salted water according to package instructions. Drain and keep warm.

Meanwhile, fry onion, garlic and chili in olive oil over a medium heat for 3-5 minutes until softened and beginning to brown.

Add the seafood, stirring until cooked through, then stir through the zest and juice of one lemon.

Toss the seafood mixture and 2 Tbs grated Parmigiano

Reggiano through the cooked linguine and serve topped with more Parmigiano Reggiano and parsley.

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INGREDIENTS

  • 14oz tenderloin beef
  • ¼ cup white flour
  • ¼ cup butter
  • 2 eggs
  • ¾ lb cooked ham
  • ¾ to 1 lb sliced Fontina PDO
  • breadcrumbs
  • oil
  • salt

Preparation:

Coat the meat slices in white flour, then beaten egg and finally breadcrumbs. Fry in oil and butter, season to taste.

Place in a buttered ovenproof dish, cover first with slices of ham and then plenty of Fontina (2-3 slices). Add dabs of butter and place in a hot oven for 5 minutes.

Serve piping hot with potatoes or other cooked vegetables.

FETTUCCINE WITH ASIAGO AGED PDO AND BUTTER

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INGREDIENTS

  • 1/4 lb Asiago Aged PDO
  • 1/2 lb fresh egg noodles
  • 2 Tbs butter
  • salt to taste

Preparation:

Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water. Saute’ the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers. To keep the pasta soft while stirring, pour in cooking water to reach your desired consistency.

Serve piping hot.

GREEN APPLES WITH ASIAGO AGED PDO MOUSSE

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INGREDIENTS

  • 3/4 cup Asiago Aged PDO
  • 2 green apples
  • 1/4 cup single cream
  • 2 Tbs sugar

Preparation:

To prepare the mousse, warm the Asiago Aged PDO with a little cream. Let it cool and whip it with a whisk keeping it very soft.

In the meantime, core the apples and cook them in water and sugar until they become crunchy. Cut them horizontally into 1/2 inch thick rings.

Put the apples back together filling them with mousse.

MINI WELSH BEEF BURGERS WITH GORGONZOLA

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INGREDIENTS

  • 1 lb Welsh beef, minced
  • 2 tsp English mustard
  • 1 clove of garlic, crushed
  • 1 egg yolk
  • salt and cracked black pepper
  • 3 oz Gorgonzola piccante, crumbled
  • 2 Tbs mayonnaise
  • 8 mini or 4 large burger buns
  • lettuce leaves, to serve
    • Balsamic Onions:
    • 1 large red onion, sliced
    • small knob of butter
    • 1 Tbs brown sugar
    • 2 Tbs Aceto Balsamico di Modena PGI

Preparation:

Mix beef, 1 tsp mustard, garlic and egg yolk together. Season and form into 16 flat patties. Sandwich two patties with 1 tsp Gorgonzola and press the edges to form a tight seal. Chill for 30 minutes.

Fry onions in butter until soft. Stir in sugar and Aceto Balsamico di Modena PGI and cook for 1-2 minutes until caramelized.

Barbecue, griddle or grill burgers until cooked through.

Mix mayonnaise and mustard and spread on each burger bun.

Top with lettuce leaves, Gorgonzola burger and onions.

MALTAGLIATI AL SUGO DI FINFERLI E GRANA PADANO

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INGREDIENTS

  • 20 grams of Chanterelles mushrooms
  • 3 cloves of garlic
  • 2 onions
  • parsley
  • 1 spoon of white wine
  • salt and pepper
  • 1/2 cup of Grana Padano aged over 16 months
  • 2 cups of flour
  • 6 eggs
  • 2 yolks
  • 1 pinch of salt

Preparation:

Pasta: combine all the ingredients and mix them until you have a homogenous mixture. Create a sheet about 2 millimeters thick and create irregular shapes before leaving them to dry.

Chop and saute' the onion and garlic. Wash, dry and cut finferli in strips. Add them to the garlic and onions in the pan with some salt and pepper. Add some parsley leaves and some white wine, letting the wine evaporate for 5 minutes.

Bring the water to a boil and cook the pasta in it for 3 minutes. Drain the pasta, add the sauce and the Grana Padano aged over 16 months.

CREAM OF MONTASIO WITH STRAWBERRIES, GELATO AND ACETO BALSAMICO DI MODENA PGI

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INGREDIENTS

  • 4.5 oz grated Montasio Mezzano
  • 3 oz sugar
  • 6 cups of milk
  • 1/2 lb strawberries
  • Aceto Balsamico di Modena PGI
  • 30 oz almond flour
  • 30 oz sugar
  • 1.5 oz egg white
  • 6 cups milk
  • 6 egg yolks
  • 1 tsp spices: cardamom, vanilla, cinnamon, star anise

Preparation:

Cream:
Bring the milk and sugar to a boil. Remove from heat and add the Montasio cheese. Mix together until smooth. Strain the mixture.

Gelato:
Beat the egg whites until fluffy with sugar, adding flour and spices. Lay the mixture in a baking pan and bake for 10 minutes at 356F, obtaining a Pan di Spezie. To make an English cream mix the milk, egg yolks and Pan di Spezie in a mixer and freeze.

To serve, drip the cream on the bottom of a cup, add a scoop of gelato, top with fresh strawberries and drizzle with Aceto Balsamico di Modena PGI.

WHITE, RED AND GREEN

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By Chef Rosanna Marziale

INGREDIENTS

  • 14 oz Mozzarella di Bufala Campana PDO
  • 1/2 lb tomatoes
  • 10 basil leaves
  • 3 Tbs extra virgin olive oil
  • 1 Tbs basil pesto (without garlic)
  • salt
  • white pepper

Preparation:

Squeeze the mozzarella in a container and reserve the buttermilk. Cut the mozzarella into small pieces and season with extra virgin olive oil, a pinch of salt and pepper.

Clean the tomatoes, remove the seeds, cut into cubes and season with olive oil, salt and pepper. Using a cylindrical mold, position the chopped mozzarella at the base, add the tomatoes in the center and sprinkle again with a layer of mozzarella.

Decorate the top with the basil leaves, a small piece of tomato and pesto drops. Slowly slip off the mold from the dish and add the buttermilk obtained at the beginning of the preparation.

SPAGHETTI WITH CHEESE AND PEPPER AND CREAM OF SPRING BROAD BEANS

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INGREDIENTS

  • 11 oz spaghetti
  • ¼ cup grated Pecorino Romano PDO
  • 2 cups spring broad beans
  • 1 spring onion
  • salt and pepper to taste
  • extra virgin olive oil
  • 3/4 mint leaves

Preparation:

Shell the broad beans and blanche them in boiling water for 10 seconds. Peel off the outer skin. Sauté the chopped spring onion, add the peeled beans and enough water to cover. Add salt and pepper and a few sprigs of mint. Simmer for a few minutes then blend to form a smooth, greenish cream.

Boil the spaghetti as directed, in lightly salted water and drain while still al dente, making sure to reserve some of the cooking water. In a pan, gently simmer and blend the Pecorino with a little of the cooking water and some pepper to obtain the creamy consistency this sauce requires.

Place the creamed broad beans in a heated, deep serving bowl. Add the spaghetti and sprinkle with Pecorino Romano PDO and pepper.

QUICHE WITH PECORINO TOSCANO PDO

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INGREDIENTS

  • 1 cup flour
  • 1/2 cup cold, salted butter
  • mint leaves
  • 2 Tbs of cold water
  • pinch of saffron
  • 6 zucchini
  • 3/4 cup of Pecorino Toscano PDO Fresco
  • diced and some sliced for finishing
  • 1/2 cup cream
  • 2 small eggs
  • 1 onion
  • extra virgin olive oil
  • salt and pepper

Preparation:

Dough: On a work surface, pour the flour and the saffron. Create a hole in the center for the cubed butter. On the edges, add chopped mint leaves. Sprinkle the flour and mix with the butter with your fingertips until coarse crumbs form. Add ice cold water and quickly work together until forming a ball. Wrap it in plastic wrap and let rest at least 1 hour in the fridge.

Wash and dry the zucchini. Grate the zucchini on a grinder with large holes and squeeze them inside a cotton cloth. Chop the onion and saute' gently in 3 Tbs of extra virgin olive oil. Add the zucchini and cook for 5-7 minutes. Add salt and pepper.

Filling: Beat the eggs with cream, salt, pepper and chopped mint. Add to the liquid mixture with the zucchini and mix well. Roll out the pasta dough to a thickness of 3/4mm and spread to fit the mold. Make holes at the bottom with a fork and spread half of the filling in the mold. Distribute evenly and spread cubes of Pecorino Toscano PDO on top of the zucchini. Add the remaining of the filling and cover with sliced Pecorino Toscano PDO.

PROVOLONE VALPADANA GNOCCHETTI

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INGREDIENTS

    • 10 oz grated Provolone Valpadana PDO
    • 10 oz boiled potatoes
    • 7 oz flour
    • 1 egg
    • salt
      Sauce
    • 1.3 Tbs leeks
    • 1 knob butter
    • 10 oz asparagus
    • 1 oz potato
    • vegetable broth
    • extra virgin olive oil

Preparation:

Gnocchetti: Mix well all the ingredients and form the gnocchetti by working them one by one with the palm of your hand, so they acquire a lengthened shape.

Sauce: Snap off and reserve the hard part of the asparagus. Salt the heads and mix with a knob of butter.

Meanwhile, brown the leeks in hot oil, cut into slices, cut the potato into small cubes, add the reserved hard parts of asparagus. Salt and allow to cook in a cup of vegetable broth.

Purée the mixture when cooked thoroughly.

Cook the gnocchetti and serve them with the sauce and the heads of asparagus.