The March Menu
Whole-wheat Pasta with Ricotta and Zucchini
Serves 4:
- 400 g Whole-wheat pasta
- 600 g zucchini
- 250 g Ricotta
- 30 g grated Grana Padano DO
- 2 spoons of extra virgin olive oil
- Salt and Pepper
- Basil
Wash the zucchini. Cut them in long strips. Brown them in a saucepan. Add oil, salt and pepper.
Cook pasta. When it is ready, pour it in the saucepan with the zucchini. Pour the Ricotta and mix. Garnish with fresh basil and grated Grana Padano PDO.
- 400 g Whole-wheat pasta
- 600 g zucchini
- 250 g Ricotta
- 30 g grated Grana Padano DO
- 2 spoons of extra virgin olive oil
- Salt and Pepper
- Basil
Wash the zucchini. Cut them in long strips. Brown them in a saucepan. Add oil, salt and pepper.
Cook pasta. When it is ready, pour it in the saucepan with the zucchini. Pour the Ricotta and mix. Garnish with fresh basil and grated Grana Padano PDO.
Mini Croissant with Ciresino and Salmon
Serves 4:
- 250 g puff pastry
- 100 g smoked salmon
- 50 g Ciresino
- chives
- egg
Roll out the puff pastry until it is 1-2 mm. Cut the puff pastry in 16 triangles.
Cut the salmon in small pieces. Add the pieces of salmon on each triangle, a piece of Ciresino and some grated chives. Roll each triangle until the head to create the mini croissant.
Put the mini croissant on a baking tray with the grease proof paper, with the head on the baking tray, so that it doesn’t open during the cooking.
Brush with the beaten egg and put in the oven at 200°C for about 10 minutes, until they are not golden.
- 250 g puff pastry
- 100 g smoked salmon
- 50 g Ciresino
- chives
- egg
Roll out the puff pastry until it is 1-2 mm. Cut the puff pastry in 16 triangles.
Cut the salmon in small pieces. Add the pieces of salmon on each triangle, a piece of Ciresino and some grated chives. Roll each triangle until the head to create the mini croissant.
Put the mini croissant on a baking tray with the grease proof paper, with the head on the baking tray, so that it doesn’t open during the cooking.
Brush with the beaten egg and put in the oven at 200°C for about 10 minutes, until they are not golden.
Party Balls (Cocoa balls with Mascarpone)
Ingredients for about 20 balls:
- 100 g Mascarpone
- 50 g Nostrano Butter
- 100 g icing sugar
- 1 yolk
- 60 g cocoa
- 130 g digestive biscuits
- 1 shot glass of liquor (e.g. Maraschino)
- 3 envelopes of sprinkles/coconut powder
In a bowl, pour the Mascarpone, the Nostrano Butter, the icing sugar and the yolk. Mix all the ingredients for 15 minutes. Then add cocoa, the liquor and the smashed biscuits. Mix until you get an homogenous dough. Create little balls and add sprinkles or coconut powder.
Put them in paper cup cases and store in the fridge until you serve them.
When you create the balls, it is better to soak your hands in water and ice to avoid the butter and Mascarpone cream to become too soft.
- 100 g Mascarpone
- 50 g Nostrano Butter
- 100 g icing sugar
- 1 yolk
- 60 g cocoa
- 130 g digestive biscuits
- 1 shot glass of liquor (e.g. Maraschino)
- 3 envelopes of sprinkles/coconut powder
In a bowl, pour the Mascarpone, the Nostrano Butter, the icing sugar and the yolk. Mix all the ingredients for 15 minutes. Then add cocoa, the liquor and the smashed biscuits. Mix until you get an homogenous dough. Create little balls and add sprinkles or coconut powder.
Put them in paper cup cases and store in the fridge until you serve them.
When you create the balls, it is better to soak your hands in water and ice to avoid the butter and Mascarpone cream to become too soft.
Pasta with eggplants and goat’s milk Ricotta
Serves 4:
- 350 g pasta
- 150 g Ciresa goat’s milk Ricotta
- 2 eggplants
- 2 tomatoes
- Extra-virgin Olive oil
- Basil
- Salt and pepper
Peel and cut eggplants and grill them.
In the meanwhile, put some salted water in a pot. When it boils, put pasta in.
Peel tomatoes and cut them into small cubes.
Heat 2 tablespoons extra-virgin olive oil in a 12-inch non-stick skillet over medium heat until shimmering. Add eggplant, salt and pepper. Then, add Ciresa goat’s milk Ricotta and tomatoes.
When pasta is cooked, drain it and add it in the skillet. Cook for some minutes.
Serve in a plate with grated goat’s milk Ricotta and fresh basil.
Tomini with raw ham and pears
Serves 4:
- 4 Ciresa Tomini (semi-cured cow’s milk cheese in small wheels of 80g)
- 1 pear
- 4 slices of raw ham
- 1 onion
- a loaf of bread (about 25 g)
- 20 g Ciresa Nostrano butter
- 5-6 leaves of sage
Peel the pear and cut it into small cubes.
Grill bread for 2 minutes.
Melt Ciresa Nostrano butter in a pan. When it is brownish, add the onion in small pieces, the sage and the pear and let it cook for 3-4 minutes. Add the grilled bread.
Halve Ciresa Tomini. Cover the basis of each tomino with the mixture of pear and add a slice of raw ham.
Melt Ciresa Nostrano butter in a pan. When it is brownish, add the onion in small pieces, the sage and the pear and let it cook for 3-4 minutes. Add the grilled bread.
Halve Ciresa Tomini. Cover the basis of each tomino with the mixture of pear and add a slice of raw ham.
Close Tomini and place them in a pan, covered with wax paper.
Grill them for 3-4 minutes.
Tiramisù
Serves 8:
- 6 eggs
- 500 g Ciresa Mascarpone
- Ladyfinger cookies
- 120 g sugar
- Coffee or Marsala wine
- Bitter cocoa powder
- Chocolate
Divide yolks and whites. Add half of sugar to yolks and whisk with an electric mixer until you obtain a fluffy cream. Add Mascarpone to this cream.
Beat the whites. Then add the other half of sugar and whip until you get a firm mixture.
Beat the whites. Then add the other half of sugar and whip until you get a firm mixture.
Add the whites to the yolks, sugar and Mascarpone. Pay attention to stir it from the bottom to the top with a spoon.
Pour some of this mixture on the bottom of an oven pan.
Soak the ladyfinger cookies in the coffee or Marsala wine, as you prefer. Place them over the cream to create one layer. Cover with a further layer of cream and then with a layer of biscuits. Top with the rest of the cream.
Soak the ladyfinger cookies in the coffee or Marsala wine, as you prefer. Place them over the cream to create one layer. Cover with a further layer of cream and then with a layer of biscuits. Top with the rest of the cream.
Sprinkle with cocoa powder and pieces of chocolate.
Refrigerate about 3-4 hours.
