Gorgonzola DOP Soufflé
Serves 4:
- 80 g Ciresa Gorgonzola DOP Piccante
- Ciresa Nostrano butter
- 60 ml Ciresa single cream
- 4 eggs
- 4 potatoes
- Salt
- Pepper
Peel 4 potatoes, chop them in cubes and cook in little salted water for 15 minutes. Drain potatoes and mash them with a potato ricer. Put this dough in a bowl.
Separate the yolks from the whites.
Add Ciresa single cream to the potatoes, then the yolks and the Ciresa Gorgonzola DOP Piccante. Mix it and season with salt and pepper.
Heat the oven at 220° C. Grease some soufflé or muffin cup.
Beat the whites with a spill of salt and add this mixture to the potatoes.
Pour the mixture in the cups and cook in a preheated oven for 15-20 minutes.
Tartiflette with Ciresa Taleggio DOP
Serves 2:
- 150 g Ciresa Taleggio DOP
- 4 potatoes
- 100 g smoked bacon
- 1 small glass of wine
- 1 onion
- 2 spoons of Ciresa single cream
- Salt and pepper
Cook potatoes in salted water. Drain them.
In the meanwhile, cook the bacon in a saucepan until it is golden. Then, add the minced onion. When the onion is golden, add wine and heat up to medium-high.
Peel potatoes, cut in slices. Season with salt and pepper and arrange half of potatoes in an oven pan. Cover them with onion, bacon and the other half of potatoes.
Pour Ciresa single cream and cover with Ciresa Taleggio DOP.
Bake in a preheated 210°C oven until cheese has melted. Then grill for some minutes until it is golden.
Cimonino and Montanaro Ciresa with extra-virgin olive oil and pepper
Serves 4:
- 1 Ciresa Cimonino package
- 1 Ciresa Montanaro package
- Extra-virgin olive oil
- Pepper or chilli pepper
Arrange Cimonino and Montanaro on a serving plate.
Add delicately extra-virgin olive oil and spinkle with pepper or chilli pepper, as you prefer.
Garnish with chives or parsley.
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