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Do you like cheese?

Gnocchi with Fontina
Ingredients:
1 lb. baking potatoes
8 oz. Fontina, thinly sliced
4 oz. flour
4 oz. butter
salt

Preparation:
Make the gnocchi as in basic recipe. In this case, no egg is required in the dough. Also, this gnocchi should be prepared right before use.
Cook gnocchi, and strain. Place alternate layers of gnocchi and Fontina in a buttered baking dish, making sure you have at least 3 layers. The top layer should be of cheese. Dot with butter and bake for 5 mins. Let it rest 5 more mins. 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.

Fresh Salmon with Gorgonzola Cheese and Aromatic Herbs
Ingredients:
4 salmon filets
4 large cabbage leaves
5 oz. Gorgonzola cheese
fresh thyme
sage
chervil
salt and pepper

Preparation:
Salt and pepper the salmon filets, wrap them in the cabbage leaves and steam them. Remove from the steamer and place them on a baking dish. Mince the fresh herbs and sprinkle over each piece of salmon.
Then add the crumbled Gorgonzola cheese. Bake in a 350°F oven for ten minutes or until the Gorgonzola has melted.

Tortellini Mold
Ingredients:
For the flaky pastry:
2/3 lb. bleached flour
2/3 lb. butter
3 eggs (yolks only)
1 lb. tortellini
1 lemon peel, grated
1 pinch of salt
For the sauce:
2 cups ragE Bolognese
1/3 lb. grated Parmigiano
1 white truffle
4 oz. butter
1 egg

Preparation:
Heat the ragu'. Cook the tortellini just until al dente, drain, and place in a bowl. Add the ragu', 3 oz. butter (diced) and 2 oz. Parmigiano. Mix well and let cool.
Make the flaky pastry and divide into two batches, one twice the size as the other. Roll out the bigger batch with a rolling pin, making a disk large enough to line a buttered spring mold sprinkled with breadcrumbs.

Arrange the tortellini in layers in the mold, sprinkling each layer with the rest of the Parmigiano and covering with very thin slices of the truffle.

Roll out the second batch of flaky pastry, making a top crust large enough to cover the tortellini; lay on top and seal the edges by pinching them all around.

The top may be decorated with pastry leftovers.
Brush the pastry with beaten egg, and bake the timballo for 40-50 mins. at 375lF.
Once cooked, let stand for about 10 mins. before serving.

Provolone Pizzaiola Style
Ingredients:
8 slices mild Provolone Valpadana cheese (about 2 oz. each)
1 lb. peeled chopped tomatoes
2 cloves garlic
1 piece of chili pepper (optional)
2 cloves garlic
3 tbsp. olive oil
oregano
salt

Preparation:
Heat the oil in a large pan, press and add the garlic. When the garlic is browned at the edges add the chopped tomato. Add the chili pepper, salt to taste and stir. Cover and simmer for 10 minutes.

Remove the lid and place the slices of Provolone Valpadana on top of the sauce.
Sprinkle with oregano. Cover again and let simmer for a few more minutes until the cheese has melted. Serve hot with sliced bread on the side.

Eggplants Stuffed with Caciocavallo
Ingredients:
1 lb. eggplants, medium sized
extra virgin olive oil
1 clove garlic, chopped
1 lb. tomatoes, peeled and diced
1 oz. capers
3 anchovies, chopped
1/2 onion, chopped
1 tbs. parsley, chopped
1 pinch of oregano
basil leaves
2 oz. Caciocavallo, diced (or semi-soft cheese)
salt and pepper

Preparation:
Cut the eggplants in half lengthwise, scoop out the pulp, and arrange the eggplants side by side in an oiled baking pan.
In a saucepan, heat 2 tbs. of oil and brown the garlic, then add tomatoes, the pulp of the eggplant, capers, anchovies, onions and cook for 10 mins. over medium heat.

Next, mix in the Caciocavallo, parsley and basil.
Adjust the seasoning with salt and pepper. Blend all the ingredients well and fill the eggplants with the mix.
Sprinkle with salt and oregano. Bake for about one hour at 325lF.

Buon appetito!

 

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