The May Menu

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Clouds of Crescenza

Ingredients for 25 puffs:

• 200 g Crescenza
• two eggs
• 100g flour
• a teaspoon of yeast
• 50 g of Fontal
• 100g of ham
• green and black olives in small pieces
• dried tomatoes into small pieces
• seed oil

In a bowl, mix the Crescenza and the eggs. Add the flour, baking powder and finely chopped Fontal.

Add seasonings to taste (cooked ham, olives or dried tomatoes) in the same dough or divide the different ingredients for each dough.

With the help of two teaspoons, take the dough and create a little ball. Fry in hot oil or bake at 180°C for about 10 minutes.

Venere rice with Gorgonzola Sauce and Zafferano

Serves 4:

• 250g of Venere rice
• 70 g Gorgonzola Dolce
• a spoon of Ciresino
• ½ cup of Milk
• An envelope of saffron
• 10 Asparagus
• Salt

Remove the hard part of the asparagus. Wash the tender parts and cut into cubes. Cook the asparagus in salted water for 10 minutes, then drain.

Boil the black rice in lightly salted water (it’s a long cooking time of 40-50 minutes). Drain the rice, put it under water to stop the cooking.

In a pan, put the Gorgonzola cut into small cubes, the Ciresino and Milk, stirring frequently for about 5 minutes with a wooden spoon so it does not stick to the bottom.

Add saffron and continue stirring to make an homogeneous color and let saffron dissolve well in the cheese. When the sauce is homogeneous, place a pile of rice on each plate and pour the cheese sauce and the asparagus.

Salad with Mozzarella and Peppers

Serves 4:

• 1 red onion
• 200 g Mozzarella
• 400 g red tomatoes
• 1 small yellow pepper
• 6 black olives
• 2 cloves of garlic
• 4 basil leaves
• 2 tablespoons of extra virgin olive oil
• salt

Slice the onion and put it in a bowl with cold water for 4-5 minutes, changing the water a couple of times and stirring occasionally. Drain it.

Cut the mozzarella into cubes and place in a colander to lose the water in excess. Wash the tomatoes and the peppers and cut into pieces.

Pit the olives. Peel the garlic, slice it. Wash the basil leaves and chop them up. Put all the ingredients in a dish. Season with oil, salt and serve.

Pizza with potatoes, Taleggio DOP and rosemary

  • 400 g pizza pastry sheet
  • 2 potatoes
  • 100 g Ciresa Taleggio DOP
  • Salt and spices
  • Rosemary
  • Garlic powder
  • Extra-virgin olive oil
Roll out the pizza pastry on an oven pan, covered with waxed paper and olive oil. Riddle the pastry sheet with a fork.
Wash and peel potatoes. Cut them in small pieces and place them on the pastry.
Season with salt and pepper, rosemary and the garlic powder.
Cut Taleggio DOP in small pieces and add them to the pastry. Add some extra-virgin olive oil.
Cook in a preheated 250° C oven for 15 minutes.

Walnut and Gorgonzola DOP omelette

Serves 4:
  • 6 eggs
  • 150 Ciresa Gorgonzola DOP
  • 20 g walnuts
  • Ciresa Nostrano Butter
  • Salt
Heat skillet on medium and melt Ciresa Nostrano butter. In a bowl, beat the eggs until you get an homogenous mixture.
When butter melts, pour two spoons of the egg mixture into skillet. As the omelette begins to set, lift up edges with egg flipper so that the uncooked portion of egg can flow under the cooked portion.
When eggs are set but the top is still moist, put Gorgonzola DOP that you have cut in small pieces onto you omelette and some walnuts that you have chopped before.
Fold one edge of the omelette over the cheese. Slide omelette onto the plate and serve.
Do the same with the mixture that is left.

Strawberry Cheesecake

Serves 4:
  • 300 g Ciresa Ricotta
  • 150 g dry biscuits (Graham crackers)
  • 2 eggs
  • 150 g sugar
  • 150 g double cream
  • Orange liqueur
  • 3 gelatin sheets (5g each)
  • 300 g strawberries
  • leaves of mint
Put the gelatin in a bowl with cold water. In another bowl, beat yolks with sugar, until you get a cream. Add Ciresa Ricotta.
Put biscuits in a mixer and mince them to get a powder. Add gradually liquid butter and continue to stir. Place this mixture at the bottom of a cake pan and spread out evenly this mixture. Press it, then place it in the fridge for 30 minutes.
Wash strawberries. Leave out some strawberries to garnish the cake. Chop the others.
Melt the drained gelatin with 3 spoons of orange liqueur. Add the gelatin to the Ricotta cream. Then, add double cream and strawberries.
Stir for some minutes. Pour this mixture over the biscuit layer.
Place the cake in the fridge for at least 2-3 hours. Garnish with strawberries and leaves of mint.
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