The November Menu

Gorgonzola DOP Soufflé

Serves 4: 
Peel 4 potatoes, chop them in cubes and cook in little salted water for 15 minutes. Drain potatoes and mash them with a potato ricer. Put this dough in a bowl.

Separate the yolks from the whites.

Add Ciresa single cream to the potatoes, then the yolks and the Ciresa Gorgonzola DOP Piccante. Mix it and season with salt and pepper.

Heat the oven at 220° C. Grease some soufflé or muffin cup.

Beat the whites with a spill of salt and add this mixture to the potatoes.

Pour the mixture in the cups and cook in a preheated oven for 15-20 minutes.

Tartiflette with Ciresa Taleggio DOP

Serves 2:
Cook potatoes in salted water. Drain them.

In the meanwhile, cook the bacon in a saucepan until it is golden. Then, add the minced onion. When the onion is golden, add wine and heat up to medium-high.

Peel potatoes, cut in slices. Season with salt and pepper and arrange half of potatoes in an oven pan. Cover them with onion, bacon and the other half of potatoes.

Pour Ciresa single cream and cover with Ciresa Taleggio DOP.

Bake in a preheated 210°C oven until cheese has melted. Then grill for some minutes until it is golden.

Cimonino and Montanaro Ciresa with extra-virgin olive oil and pepper

This website requires capabilities not supported by your browser. Please use other browser.

Cookie help us to supply our services. Using these services, you accept the cookies use from our side. Read more.