The June Menu

Asparagus Risotto with Mascarpone

Serves 4:
  • 500g green asparagus
  • 330g rice
  • 100ml prosecco wine
  • 150g Mascarpone
  • 1.2lt vegetable broth
  • olive oil
  • salt
Cut the asparagus tops and set aside. Then cut the asparagus into cubes, removing the hard part.

Fry in a pan with 3 tablespoons of oil and a pinch of salt, for 10 minutes. Add the rice and toast for 3 minutes, then wash down with prosecco wine and let it evaporate.

Add the boiling broth, boil and cook for 8 minutes, stirring occasionally. Add the asparagus tops and add salt to your taste. Continue cooking for 10 minutes.

Add Mascarpone. Turn off the heat and stir for 3 minutes. Serve.

Quartirolo Lombardo PDO Bianco Quiche with Potatoes

Take a 22-24 cm diameter pan. Cover with parchment paper. Grease with a little oil.

Cut Quartirolo Lombardo PDO Bianco. Wash the potatoes under running water, peel and slice them.

Put a layer of potatoes on the pan. Add a little olive oil, a pinch of salt, black pepper and half of the Quartirolo Lombardo PDO Bianco.
Cover with another layer of potatoes, oil, salt, pepper and Quartirolo. Continue with the remaining ingredients.

Bake for 30 minutes in preheated oven at 180 ° C.

Nutella and Ricotta Tart

Serves 6:
  • 250 g flour
  • 2 eggs
  • 125 g sugar
  • 1 teaspoon of baking powder
  • 100 g of Butter 
  • 350 g of Ricotta
  • 1 tablespoon of sugar
  • 250 g of Nutella
  • Chocolate chips
Put the flour on a table. Add the Butter cut in small pieces and previously softened in the middle. Add the sugar, eggs and baking powder, creating a smooth dough. Add flour to prevent sticking.

Create a ball, then wrap it in plastic wrap and let it stand for at least 30 minutes in the fridge.

Pour the Ricotta in a bowl. Add the sugar and dark chocolate flakes and mix.

Grease and flour the pan (about 25 cm in diameter), then roll out the pastry. Prick the pastry bottom with a fork. Pour the Nutella over the pastry then the Ricotta.

Bake in a pre-heated oven to 180°C for about 35 minutes. Decorate.

Summer salad with Quartirolo Lombardo DOP Bianco

Serves 4:
Clean and wash salad. 
Caramelise sugar in a pot. Pour orange juice and the clove. Cook for 2 minutes.
Clean apples and cut them in pieces. Put them in the pot with orange juice and caramel and cook for 2 minutes. 
Put salad in a bowl, together with Quartirolo Lombardo DOP Bianco and the caramel mixture.
Season with salt and pepper. Add extra-virgin olive oil and aromatic vinegar.

Bruschette pesto e mozzarella

Serves 4: 
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and Parmesan and pulse several times more. While the food processor is running, slowly add the olive oil in a steady small stream.

Take the loaves of bread and grill them for some minutes.

Cover the bread evenly with a slice of Mozzarella di bufala campana DOP.
Add pesto on top. 

Salmon and Robiola rolls

Serves 4:
Wash and mince parsley.

In a bowl, mash Robiola Vecchia Valsassina and add the minced parsley. 

Roll out the salmon slices. Spread with the cheese cream (2 spoons approximately for each slice). Roll the salmon.

Heat a non-stick skillet and cook the rolls on each side for some minutes.

Garnish with sesame seeds and parsley.

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