Cheese and....

ASIAGO CHEESE:

PASTICCIO DI FUSILLI IN TEGLIA (Baked Fusilli)
Ingredients:
13 oz. fusilli pasta
1 1/2 cups peeled tomatoes, drained
1 cup fresh Asiago cheese, in cubes
1/4 cup sharp Asiago cheese, grated
4 oz. sweet Italian sausage
5 oz. Brussel sprouts, steamed
1/2 cup chopped onion
1/4 chopped garlic
2 tbsp. tomato paste
butter
olive oil
salt and pepper
Preparation:
Weat the chopped onion and garlic in a pan with a little olive oil until translucent and then add the whole sausage. When well browned add the tomato paste, the drained peeled tomatoes, a pinch of salt and freshly grated pepper.
Bring the sauce to a boil and add 3/4 cup of hot water. When simmering, cover and let cook for about 40 minutes over a moderate flame.
Cook the pasta separately in a large pot of salted boiling water and drain it when it is still "al dente," firm to the bite, about 8 minutes.
Return the pasta to the pot and stir in the sauce, the steamed brussel sprouts and the diced Asiago cheese. Pour into a buttered baking dish. Sprinkle with dabs of butter and the grated sharp Asiago cheese.
Place in a hot oven at 450°F for 15 minutes. Serve the pasta straight from the oven dish.

COTOLETTE DI VITELLONE BIANCO CON COPPA PIACENTINA E ASIAGO (Veal Cutlets with Coppa Piacentina and Asiago Cheese)
Ingredients:
1 lb. Vitellone Bianco (veal) cutlets
2 tbsp. butter
4 Coppa Piacentina slices (cured pork salame)
4 slices Asiago cheese
1 glass of white wine
2-3 sage leaves
1/2 cup of flour
salt to taste
Preparation:
Dust the veal cutlets with flour. Brown them in a pan with the butter and sage over a medium flame. Pour in the glass of white wine and let it evaporate. Add salt and pepper and let cook for another 5-10 minutes over a low flame, turning the cutlets over once.
Remove the cutlets from the pan onto a plate. Layer each cutlet with a slice of Coppa Piacentina and a slice of Asiago cheese. Return the cutlets to the pan, cover, and cook for a few more minutes until the cheese has melted. Serve the cutlets at once with mashed potatoes.

GORGONZOLA CHEESE:

GNOCCHI AL GORGONZOLA
Ingredients:
For the gnocchi:
10 oz. boiled and peeled potatoes
4 oz. flour
4 oz. steamed and chopped spinach
2 eggs
salt and nutmeg
For the sauce:
5 oz. Gorgonzola cheese
3/4 cups cream
2 oz. butter
Preparation:
The gnocchi:
Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.
The sauce:
Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.
Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.
Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.

PARMIGIANO CHEESE:

SFORMATO DI VERDURE (Vegetable Mold)
Ingredients:
6 oz. string beans
3 artichokes
6 tbs. grated Parmigiano
2 potatoes
2 carrots
1 small cauliflower
1/2 lb. sliced prosciutto
1 small bunch asparagus
3 tbs. butter
salt
2 eggs
Preparation:
Clean, wash and cut the vegetables. Then boil the cauliflower and the artichokes separately and, all together, the rest of the vegetables. Lightly sauté all the vegetables in butter. Salt to taste and blend to a coarse consistency.
Whip the eggs, add the Parmigiano and a pinch of salt and mix with the vegetables. Line the inside of a buttered 2-in. mold with prosciutto and fill it with the vegetables. Cook in a bain-marie in preheated oven at 400lF. for about 30 mins.

SCALOPPINE AL PROSCIUTTO E PARMIGIANO-REGGIANO (Veal Scaloppine with Ham and Parmigiano-Reggiano)
Ingredients:
8 veal scaloppine
1/4 pound boiled ham, cut into 4 slices
1/4 pound Parmigiano-Reggiano, cut into slivers
2 tablespoons butter
Preparation:
Take 4 scaloppine, cover each with a slice of ham and with slivers of cheese, then top each one with another scaloppina. Heat the butter in a skillet over medium high heat and brown the meat on both sides for about a minute each side.
Transfer to a warm serving platter and serve immediately.

FONTINA CHEESE:

COSTOLETTA ALLA VALDOSTANA (Veal Chop with Fontina)
Ingredients:
4 veal chops
4 oz. Fontina
1 egg, beaten
white breadcrumbs
3 oz. butter
salt
pepper
white truffle (optional)
Preparation:
Butterfly the veal chops, leaving them attached to the bone. Flatten them slightly and place slices of Fontina in between each two pieces of meat. Add salt and pepper to taste and pound the edges together with a mallet.
Dip in the beaten egg and the breadcrumbs. Melt the butter in a skillet. When hot, place the veal chops in and cook for 2 mins. on each side, then 3 more mins. in the oven at 450lF. Remove from oven and place in serving platter. Add a shaving of white truffles over and serve.

FONDUTA
Ingredients:
8 oz. Fontina
2 cups milk
salt
4 egg yolks
8 oz. butter
white truffle (optional)
Preparation:
Cut Fontina in small cubes, drop it in a double boiler and add half of the milk. When the cheese starts melting, add a pinch of salt and stir constantly.
In the meantime, warm the rest of the milk in another saucepan. Add the beaten egg yolks, the butter and stir. When the mixtures of Fontina and milk are creamy enough, combine them together. Stir constantly to obtain a creamy thick mixture.
Fonduta can be used either by itself or as a dressing for fresh pasta, such as tagliolini, tortelli or rice.

Buon appetito!

 

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