The September Menu
Ham and Fontal Muffins
Serves 4:
- 2 eggs
- 100 g Ciresa Fontal
- 130 g ham in cubes
- 50 g Ciresa Nostrano Butter
- 250 g flour
- 200 ml Ciresa milk
- Grated Parmigiano Reggiano
- 1 spoon of baking powder
- 10 g salt
Preheat oven to180°C.
Prepare a muffin pan and grease with Ciresa Nostrano butter.
In a large bowl, whisk together eggs, milk and melted butter. Add the flour and the baking powder, Parmigiano Reggiano and salt.
Prepare a muffin pan and grease with Ciresa Nostrano butter.
In a large bowl, whisk together eggs, milk and melted butter. Add the flour and the baking powder, Parmigiano Reggiano and salt.
Knead until you get a compact dough. Add the ham and Ciresa Fontal in small cubes.
In a separate bowl whisk together milk, eggs, and oil.
Distribute into muffin cups and bake at 180° C for 30 minutes, or until a cake tester or toothpick comes out clean.
In a separate bowl whisk together milk, eggs, and oil.
Distribute into muffin cups and bake at 180° C for 30 minutes, or until a cake tester or toothpick comes out clean.
Radicchio Risotto with Taleggio DOP
Serves 4:
- 380 g risotto rice
- 1 head of radicchio salad
- 120 g Ciresa Taleggio DOP
- 1 onion
- 75 g di Ciresa Nostrano butter
- 1 L vegetable broth
- Pepper
Bring the broth to simmer in a medium saucepan. Reduce heat to low; keep broth warm.
In the meanwhile, cut Radicchio and Taleggio DOP in small pieces.
Heat Nostrano butter in large saucepan over medium-high. Add onions and cook until golden, about 3 minutes. Add minced radicchio; cook until wilted, about 2 minutes.
Remove half of the mixture and add rice. Stir for some minutes; then gradually add the hot broth to cook rice.
In the meanwhile, cut Radicchio and Taleggio DOP in small pieces.
Heat Nostrano butter in large saucepan over medium-high. Add onions and cook until golden, about 3 minutes. Add minced radicchio; cook until wilted, about 2 minutes.
Remove half of the mixture and add rice. Stir for some minutes; then gradually add the hot broth to cook rice.
When it is half cooked, add the other half of the onion mixture.
Remove from the heat and add Taleggio DOP. Season with salt and pepper and garnish with radicchio leaves and serve.
Remove from the heat and add Taleggio DOP. Season with salt and pepper and garnish with radicchio leaves and serve.
Pecorino Romano DOP omelette with potatoes
Serves 4:
- 6 eggs
- 150 g potatoes
- 60 g Ciresa Pecorino Romano DOP
- 60 g Parmigiano Reggiano
- 2 spoons of fresh parsley
- Thyme
- Salt and pepper
- Extra-virgin olive oil
Beat the eggs in a bowl.
Mince parsley and thyme and add them to the eggs. Season with salt and pepper.
Chop potatoes in cubes and add them to the egg mixture. Continue to stir.
Grate Ciresa Pecorino Romano DOP and Parmigiano Reggiano and add them to the liquid mixture.
Mince parsley and thyme and add them to the eggs. Season with salt and pepper.
Chop potatoes in cubes and add them to the egg mixture. Continue to stir.
Grate Ciresa Pecorino Romano DOP and Parmigiano Reggiano and add them to the liquid mixture.
Heat oil in a saucepan and pour the mixture.
Cook on low heat until the lower part is golden. Place the omelette in the oven (grill function) for 10 minutes until it is golden.
Serve warm or cold.
Cook on low heat until the lower part is golden. Place the omelette in the oven (grill function) for 10 minutes until it is golden.
Serve warm or cold.
