The October Menu
Courgette and Pecorino Quiche
Serves 4:
- 1 and ½ sheet of pasta brisée
- 150 g Ciresa Pecorino
- 6 courgettes
- 150 ml Ciresa Single Cream
- 3 eggs
- Basil
- Salt
Roll out the dough very thinly and line a pie dish covering the bottom and the sides. Trim the excess dough. Place the plate in the fridge while preparing the filling and heating the oven.
Shred the courgettes, salt them and mince them. Leave in a colander to lose some of the water. Squeeze well with your hands to remove some more water.
In a bowl, add the courgettes with basil, Ciresa Single Cream and the eggs. Stir for a minutes to create a homogenous mix. Add Ciresa Pecorino and season with salt.
Take the pastry and pour the mixture onto it. Use the other pasta brisée to create a sort of net on the quiche.
Bake the quiche in a 180°C oven for 45 minutes.
Shred the courgettes, salt them and mince them. Leave in a colander to lose some of the water. Squeeze well with your hands to remove some more water.
In a bowl, add the courgettes with basil, Ciresa Single Cream and the eggs. Stir for a minutes to create a homogenous mix. Add Ciresa Pecorino and season with salt.
Take the pastry and pour the mixture onto it. Use the other pasta brisée to create a sort of net on the quiche.
Bake the quiche in a 180°C oven for 45 minutes.
Four cheese Lasagna
Serves 4:
- Fresh pasta for lasagne
- 100 g Ciresa Taleggio DOP
- 40 g Ciresa Nostrano Butter
- 40 g flour
- 600 ml Ciresa Milk
- 100 g Ciresa Mughetto (gorgonzola and mascarpone cheese)
- 100 g smoked scamorza
- 60 g grated Parmigiano Reggiano
- Salt
Prepare the cream by melting Ciresa Nostrano butter in a saucepan. Add the flour and stir. Add the hot milk and stir until it starts to become dense.
Remove from the heat. Season with salt.
Add the cheese that you have cut in small cubes. First scamorza, then Taleggio DOP and Mughetto. Stir until they are completely melted.
Take an oven pan and pour the bottom of the pan with two-three spoons of cream.
Cut fresh pasta in big rectangles. Cook them in salted water, drain and place a layer onto the cheese cream. Add another layer of cream and add grated Parmigiano Reggiano.
Repeat until you have finished all the ingredients. The last layer should be made of cheese cream.
Bake in a preheated 200°C oven for 20-25 minutes.
Remove from the heat. Season with salt.
Add the cheese that you have cut in small cubes. First scamorza, then Taleggio DOP and Mughetto. Stir until they are completely melted.
Take an oven pan and pour the bottom of the pan with two-three spoons of cream.
Cut fresh pasta in big rectangles. Cook them in salted water, drain and place a layer onto the cheese cream. Add another layer of cream and add grated Parmigiano Reggiano.
Repeat until you have finished all the ingredients. The last layer should be made of cheese cream.
Bake in a preheated 200°C oven for 20-25 minutes.
Coffee Cheesecake
Serves 6:
- 200 g dry cocoa cookies
- 100 g Ciresa Nostrano butter
- 500 g Ciresa Mascarpone
- 200 ml double cream
- 80 g sugar
- 8 g gelatin (3 sheets)
- 2 cups of espresso coffee (about 50 ml)
- 1 spoon of instant coffee
- 70 g dark chocolate
In a saucepan, melt the Nostrano butter.
In a bowl of a food processor, mince the cookies and add them to the butter you have melted. Mix them.
Take a cake pan and cover it with waxed paper. Pour the mixture on the pan and spread it out evenly. Press this mixture to create a solid basis. Place it in the fridge for 30 minutes.
In the meanwhile, prepare the coffee. Then put the gelatine sheets in cold water for 10 minutes. Beat the double cream.
In a bowl of a food processor, mince the cookies and add them to the butter you have melted. Mix them.
Take a cake pan and cover it with waxed paper. Pour the mixture on the pan and spread it out evenly. Press this mixture to create a solid basis. Place it in the fridge for 30 minutes.
In the meanwhile, prepare the coffee. Then put the gelatine sheets in cold water for 10 minutes. Beat the double cream.
In a bowl, mix Ciresa Mascarpone with the sugar. Add this mixture to the double cream and stir again.
Melt the chocolate with some butter.
In a saucepan, heat the coffee and add the drained gelatine. Stir the mixture until you get an homogenous cream. When it is cool, add this mixture to the mascarpone cream. Add a spoon of instant coffee and stir delicately.
Pour this cream on the biscuit basis. Spread it out evenly and garnish with the chocolate you melted before.
Place it in the fridge for 4/5 hours, then serve.
In a saucepan, heat the coffee and add the drained gelatine. Stir the mixture until you get an homogenous cream. When it is cool, add this mixture to the mascarpone cream. Add a spoon of instant coffee and stir delicately.
Pour this cream on the biscuit basis. Spread it out evenly and garnish with the chocolate you melted before.
Place it in the fridge for 4/5 hours, then serve.
