Are you looking for an idea to amaze your tablemates? That’s easy! Use our fresh cheese line and the ideas of great Chefs!
In this section we will give you tips on how to enjoy our products in the most creative ways.
It’s time to be daring and experiment!
Today we cook with…
Burrata with Cardoncelli Mushrooms and Black Truffle
- 250 gr of Burrata in Leaf
- 2 gr of black truffle
- 50 gr of Cardoncelli mushrooms
Place the burrata on a plate. Cut the mushrooms and the black truffle into flakes and add to the cheese.
Tenderized red shrimps with burrata, crunchy vegetables and pomegranate emulsion
- 250 gr of Burrata in Leaf
- 100 gr of red shrimps
- 40 gr of crunchy vegetables
- 30 gr of pomegranate emulsion
Tenderize the shrimps using a meat mallet and place them on a plate. Put the Burrata on top. Cut the crunchy vegetables into flakes and place them in a bell shape.
Dress with pomegranate emulsion.
Mozzarella tartare with candied tomatoes and basil water
- 80 gr of mozzarella
- 9 cherry tomatoes
- 50 gr of basil water
Prepare basil water and pour it onto a plate. Cut the mozzarella and the tomatoes into small cubes and mix them. Place them into the plate with the basil water. Season with basil leaves.
Smoked scamorza stick
- 1 smoked scamorza stick
- 40 gr lemon gel
- 1 gr licorice powder
Place the smoked scamorza stick on a plate. Season with lemon gel and licorice powder.
Smoked scamorza medallion
- 1 smoked scamorza medallion 80 gr
- 20 gr of sweet olives
- 60 gr of chicory puree
- 1 gr of pumpkin powder
Parboil the chicory. Place the smoked scamorza medallions on a plate and garnish with diced sweet olives. Sprinkle with pumpkin powder.
Burratine with capocollo and basil
- 3 burratine
- 3 slices of Capocollo
- 3 basil leaves
Place the three burratine on a plate, then arrange side by side the capocollo slices and the basil leaves.
Burrata with roasted vegetables and rainbow chard
- 1 burrata 250 gr
- 20 gr of courgettes
- 20 gr of aubergines
- 20 gr of peppers
- 1 gr of rainbow chard chips
Parboil the vegetables, bake them for four hours and fry. Place them on a plate and put the burrata on the top. Garnish with rainbow chard chips, previously parboiled and baked.
Smoked scamorza log
- 80 gr of smoked scamorza log ( a slice of about 1 cm thick)
- 20 gr of sweet and sour onion
- 40 gr of parsley water
- 1 gr of black toasted sesame
Prepare the side dish made of parsley water and sweet and sour onions cooked with water and vinegar. Square-cut the scamorza log slices and grill them. Arrange on a plate and garnish with the side dish. Sprinkle with black toasted sesame.
Lemon ricotta cheese mini cake with custard cream and raspberry coulis
- 1 lemon ricotta cheese mini cake with chocolate drops
- 70 gr of custard
- 40 gr of raspberry coulis
Prepare 70 gr of custard and 40 gr of raspberry coulis with icing sugar, lemon juice and raspberries. Place the mini cake on a plate and garnish.
Lemon ricotta cheese mini cake
- Lemon ricotta cheese mini cake
- 2 grams of sparkling raspberry
Place the mini cake on a plate and garnish with custard and sparkling raspberry.
Stracciatella with truffle
- 1 stracciatella
- 4 gr of truffle
Place the stracciatella on a plate, grate the truffle and garnish.
Cocoa ricotta cheese mini cake with quince jam and salted caramel pralines
- 1 cocoa ricotta cheese mini cake
- 40 gr of quince jam
- 10 gr of salted caramel pralines
Place the mini cake on a plate. Garnish with quince jam and pralines.
“Sangiuannin” tagliolino with monkfish, stracciatella and fiaschetto tomato from Torre Guaceto
- 70 gr of stracciatella
- 80 gr of tagliolini
- 50 gr of monkfish
- 80 gr of Fiaschetto tomatoes from Torre Guaceto cooked at 80⁰C for 2 hours
- 5 gr of capers
- 1 anchovy
Cook the tagliolino in boiling water. Fry the anchovy lightly with the Monkfish and add tomato.
Drain the pasta, combine with the sauce and cook it an on open flame for 2 min. Stir with E.V.O.O. and serve.