The July Menu – Ciresa

Panzanella

1 red onion
100 g of Mozzarella
100 g of bread
3 cloves of garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of vinegar
1 tablespoon of water
Salt
Black pepper
Origan
400 g cherry tomatoes

Slice the onion and put them in a bowl with cold water for 4-5 minutes, changing the water a couple of times and stirring occasionally. Cut the bread into thick slices, rub with the garlic and reduce them into cubes of 1-2 cm.

In a bowl, add the oil, vinegar, water, a pinch of salt, pepper and origan. Keep aside two tablespoons of emulsion for seasoning and use the remainder to wet the bread cubes.

Roast them in a pan. Meanwhile, wash the tomatoes and cut in half. Wash the basil leaves. In a bowl, mix the tomatoes with the squeezed onion, Mozzarella, basil, sliced garlic, a pinch of salt and the emulsion of oil.

Add the bread, stir briefly, place on a plate and serve immediately.

Paccheri alla Sorrentina

Serves 4:

600 g very mature San Marzano tomatoes
1 small white onion
320 g of Paccheri
200 g of Mozzarella di Bufala
40 g of Provolone
1 clove of garlic
4 tablespoons extra virgin olive oil
Salt
Black pepper
8 basil leaves

Wash the tomatoes, cut into cubes, peel and chop. Chop the onion and garlic. Brown the onion and garlic for 4-5 minutes.

Add the tomatoes, a pinch of salt, black pepper and basil leaves. Mix well and cook for 10-15 minutes.

Meanwhile, drain the Mozzarella di Bufala and reduce it to a centimeter. Put it on a couple of sheets of paper to lose the liquid in excess.

Cook the paccheri in abundant salted water. Place them in a large baking dish greased with oil and mix well.

Add the tomato sauce and mix. Cool for 4-5 minutes, stirring occasionally. Add the Mozzarella di Bufala and mix. Sprinkle with grated Provolone cheese and bake in preheated oven at 200 ° C for 10-15 minutes.

Skewers with Smoked Scamorza and Bacon

500 g smoked scamorza
1 red bell pepper
16 bacon slices
Rosemary

Wash the pepper, divide it in half and remove the cover and the seeds. Cut into strips and grill on both sides.

Cut the roasted peppers into squares. Cut the smoked scamorza into chunks. Wrap the smoked cheese with slices of bacon (one for each piece). Put a piece of scamorza on a toothpick then a piece of pepper. Match each skewer with rosemary.

Grill the skewers for about 10 minutes (the bacon should touch the grill, not the smoked cheese).

Raw ham, melon and mozzarella skewers

Serves 4:

1 melon
150 g raw ham
Ciresa Bocconcini di Mozzarella
Skewers or long toothpicks

Halve the melon, remove the seeds and cut the melon in cubes or carve it to create small balls.
Use the other half of melon to serve the skewers.

On the skewers, alternate Ciresa bocconcini di Mozzarella, slices of raw ham and pieces of melon.

Fix the skewers on the half melon you left out before.

Bagel with Ciresino and salmon

Serves 4:

4 bagel
180 g Ciresino (fresh cream cheese)
200 g salmon (in slices)
Dill
Lemon juice
Olive oil, salt and pepper

Toast the bagel halves until golden brown.

Meanwhile, dress the salmon with the lemon juice in a small mixing bowl.

Soften Ciresino using a spoon in a bowl and spread onto the bottom half of the toasted bagels.

Arrange the slices of salmon evenly on top of the Ciresino cream and sprinkle over the dill.

Cover with the toasted top halves of the bagels.

Serve immediately.

Yogurt and ricotta cheesecake

Serves 6:

200 g dry biscuits (Graham crackers)
100 g Ciresa Nostrano butter
500 g Ciresa Ricotta
70 g sugar
2 cups of Ciresa mixed berries yogurt
1 cup of Ciresa strawberry yogurt
14 g gelatin sheets

In a bowl of a food processor mince the biscuits. Pour this powder in a mixing bowl with Ciresa Nostrano butter. Continue to stir to get a compact mixture.

Pour this mixture into a cake pan. Spread it evenly and press it.
Put the cake pan in the fridge for 30 minutes.

In the meanwhile, put the gelatin sheet in a bowl with some cold water for about 10 minutes.
Drain the gelatin and pour it in a pot with the yogurt until the gelatin is completely melted.

In a mixing bowl, mix Ciresa Ricotta with sugar and the yogurt you haven’t used before.

Pour this mixture over the biscuit layer.
Place it in the fridge for at least 4 hours.

Garnish with strawberries and other berries.