The April Menu

Quiche with Stracchino di Capra, Tomato and Basil

Serves for 4:

1 roll of pastry dough
2 eggs
100 g greek yogurt
100 g Stracchino di Capra
50 g flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh basil
340 g cherry tomatoes
40 g Caprino Fresco
extra virgin olive oil

Roll out the pastry dough with its parchment paper on a baking tray with high edges.

In a bowl, mix the Stracchino di Capra, the greek yoghurt, the eggs, the flour, salt, chopped basil and pepper to obtain a homogeneous mixture. Pour on the dough.

Halve the cherry tomatoes and place them with the side upwards. Add the Caprino into pieces and a little oil.

Bake at 170 °C for about 30 minutes. Let it cool and decorated with basil leaves and black pepper.

Robiola and Sausage Risotto

Serves 4:

400 g rice
100 g Robiola
2 sausages
1 lt of vegetable broth
salt and pepper

Pour a little olive oil in a saucepan together with the sausages previously peeled and reduced to small pieces. Fry the ingredients.

Boil the vegetable broth. When the sausage is golden, add the rice and toast a few minutes.Reduce heat and pour a few ladles of broth. Add the broth a little at a time until the rice is cooked.

Stir in the Robiola and mix delicately. Season with salt and pepper.

Traditional Yogurt Cake

Serves 8:

125g Natural Yogurt
3 eggs
½ teaspoon baking powder vanilla
400 g flour 00
50 ml of oil
250g sugar
icing sugar
salt

Pour the yogurt in a bowl. Separate the yolks from the whites. Pour the yolks in a bowl with 250 g of sugar. Beat the ingredients with a whisk until the mixture is light and fluffy.

Sift the flour with the baking powder and mix the yolks and sugar. Stir in the yogurt and the vegetable oil. Whip the whites with a pinch of salt and mix gently with the mixture you prepared earlier.

Line a mold and pour the mixture.

Bake at 180 ° C for about 40 minutes. Let it cool and serve with powdered sugar.

Quiche with Ciresino and Speck

Serves 4:

1 pasta brisée (short pastry) sheet
260 g Ciresino (soft fresh cheese)
100 g Ciresa Ricotta
4 eggs
180 g speck (smoked ham), cut in 1cm high slices
100 ml Ciresa Single Cream
2 spoons of Parmigiano Reggiano
Salt and pepper

Roll out the pastry in a round oven pan, covered with waxed paper.

In a bowl, beat the eggs with Parmigiano Reggiano and sprinkle with salt. Add Ciresa single cream until you get an homogenous mixture.

In another bowl, mash Ciresino. Add Ciresa Ricotta and mix until you get an homogenous mix.

Add the cheese to the eggs, single cream and parmesan, mixing to obtain a cream.

Pour this cream on the pastry.

Cut the speck in small cubes and spread it on the cream.

Curve the pastry on the borders inwards.

Place it in a preheated 200° C oven for 30-35 minutes.

Fettuccine with Ciresa Mughetto

Serves 4:

400 g fettuccine (type of pasta)
280 g Ciresa Mughetto (gorgonzola and mascarpone)
4 cl Ciresa Single cream
80 g grated Parmigiano Reggiano
Salt
Chives
Walnuts

Cut Mughetto Ciresa in small pieces. Put into double boiler and let it melt. Continue to stir until it is cooked.

Add Ciresa Single cream and Parmigiano Reggiano. Cook for 3 minutes. Don’t forget to stir it.

In the meanwhile, cook pasta in salted water.

Drain pasta. Cook fettuccine with the sauce you have prepared before. Garnish with chives and grated walnuts.

Mozzarella di Bufala campana DOP in carrozza

Serves 4:

8 loaves of bread
250 g Mozzarella di Bufala campana DOP
2 eggs
Flour
Ciresa milk
Salt
Olive oil

Cut Mozzarella di Bufala Campana DOP in 1cm high slices. Drain Mozzarella di Bufala Campana DOP in order to eliminate some milk.

In a bowl, mix some milk with some salt. In another bowl, beat the eggs.

Dunk the loaves of bread in the milk.

Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal.

Dredge the sandwiches in the flour, then dip in the beaten egg. Fry in hot oil on each side till crisp and gold and remove to kitchen towel. Cut in half and apply to face.