Chop the various types of cheese. Add them into the mixer and mix until you get a homogenous cream. Put in the fridge for some hours. Prepare the spices. Put chives, sesame seeds, poppy seeds and paprika in different plates.
Take the cream out of the cheese. With a spoon, create some little balls. Roll each ball in one of the plates with spices.
If you don’t like spices, you can add some ingredients directly to the cream. For example you can add some grilled bell peppers, grilled zucchini, minced olives or pieces of almonds to obtain Mediterranean finger food.
Put some water in a pot. When it boils, add pasta and cook. While it cooks, cut Taleggio in little cubes and put it in a saucepan with the milk.
In a pan, fry to garlic cloves and the rosmary with the butter and a drizzle of olive oil. Cut the speck in little slices, add it to the garlic cloves and brown them. Add the Taleggio and the milk. Let Taleggio melt completely.
Drain the pasta and pour it in the saucepan with the Taleggio fondue. Add pepper and serve.
Bring 1,5 L of water to boil in a large saucepan, in which you have added a teaspoon of salt and one of oil. When the water boils, gradually whisk in the cornmeal and continue to stir in order to prevent big clumps from forming until polenta is cooked.
Flatten the slices of chicken and top each of them with a slice of Ciresa Taleggio DOP. Sprinkle with pepper and roll the chicken.
Place each roll on 2 slices of bacon and some leaves of sage and roll them again with these ingredients.
Put a pan on the burner to heat up with some cubes of Ciresa Nostrano Butter and, when it melts, add the chicken rolls. Add some white wine and cook them for some minutes until they are blended with the wine sauce.
Cut the Nostrano Butter when it is still cold. Whip it in a mixer together with the flour, until you obtain a crumbled powder. Add 5 yolks, one at a time, the grated rind of an orange, the icing sugar and a spill of salt. Form a ball with this dough and cover it with transparent wrap. Place it on the fridge for at least 30 minutes.
Spread 2/3 of the shortbread with the rolling pin until you get a 3-4 mm dough. Place it on a cake pan, covered with waxed paper. Place it in the 180° C preheated oven for 15 minutes.
In the meanwhile, prepare the cream. Add 4 yolks, 300 g of sugar and the grated rind of an orange. Add Ciresa Ricotta and stir it.
Cover the shortbread you cooked for 15 minutes with this cream.
Roll out the shortbread that is left and place it over your cake. Pay attention to seal the pastry.
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