The August Menu

Mozzarella and tomatoes skewers

Serves 4:
Wash the tomatoes. Remove the stalk and dry them.

Drain Ciresa Bocconcini of Mozzarella.

Take the long toothpicks and start skewer a basil leaf, a cherry tomato and a cherry mozzarella.

Repeat with the rest of the ingredients.

Season with salt and pepper. Add some olive oil or sauces. 

Quattro formaggi (four cheeses) pizza

Serves 4: 

For pizza: 
  • 500 g flour
  • 0,25 g brewer’s yeast
  • 1 spoon of olive oil
  • 1/2 spoon of salt
  • 200 ml warm water
  For the top:
Crumble the brewer’s yeast and pour it in warm water until it melts. Season with salt and oil.
Pour the flour on the counter, creating a sort of pyramid. Pour the warm water with yeast in the middle of this pyramid and kneads until you get an elastic dough. 
Create a ball with this dough, cover it and wait until it doubles. When it has doubled, roll out the pastry with a rolling pin to get a 1cm pastry. 
Arrange the mashed tomatoes on the pastry. Add olive oil and oregano. Add Mozzarella in cubes and all other cheeses (Gorgonzola DOP, Fontal and provola). 
Add olive oil and place it in a preheated 220°C oven for 20-25 minutes.

Grilled courgette rolls with Ciresa Crescenza

Serves 4:
  • 4 courgettes
  • 80 g Ciresa Crescenza
  • Olive oil
  • Salt and pepper
  • Sesame seeds
  • Chives or basil 
Cut the courgettes lengthwise into 1cm slices. Grill them for some minutes.

When they are cool, spread Ciresa Crescenza on the courgette slices and add sesame seeds.

Roll the courgettes. Season with salt and pepper.

Garnish with chives, fresh basil or sesame seeds.

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