The December Menu


Serves 4:
Wash the chards and cut them in pieces. Use only the leaves and the best parts of the stalk.

Peel and cut potatoes in small cubes. Cook potatoes in salted water.
Then add pizzoccheri. After 10 minutes, drain pizzoccheri and place them in a baking pan. Add grated Grana Padano and small pieces of Latteria Valsassina. Go on alternating layers of cheese and pizzoccheri.

Melt the butter with the garlic and pour melted butter onto pizzoccheri. Sprinkle with pepper and serve.

Veal steak with Gorgonzola DOP

Serves 4:
Cut the steak with a knife, creating a sort of pocket in the meat.

Insert Ciresa Gorgonzola DOP and cook.

In a saucepan, heat on medium and cook each side for 3-4 minutes. Season with salt and pepper.

Arrange the steak on the plate and sprinkle with minced walnuts.
Garnish with carrots or salad.

Mascarpone cream

Serves 4:
  • 350 g Ciresa Mascarpone
  • 150 g sugar
  • 6 eggs
  • Cocoa powder/ grated chocolate/ strawberries/ cereals
Beat the whites in a bowl.

In another bowl, beat the yolks with sugar. Add Ciresa Mascarpone to the yolks and continue to stir to get a homogenous mix. 
Add the whites to this mixture, stir delicately from the bottom to the top.

Place the cream in the fridge for an hour and serve in cups, garnishing with cocoa powder or chocolate or fruit, like strawberries, or cereals. 
You can use it to garnish cakes or Christmas typical desserts.

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