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Roasted Dates with Gorgonzola Dolce
(Serves 4)
3 ounces Gorgonzola Dolce, room temperature
1-1/2 ounces cream cheese, room temperature
3 strips bacon
12 dates
4 sprigs fresh rosemary
1/2 cup toasted walnuts, finely chopped
1 tablespoon extra-virgin olive oil
Preheat oven to 350 degrees F.
In a small bowl, combine the Gorgonzola and cream cheese.
Set aside.
In a skillet, cook the bacon until crispy.
Remove from skillet and coarsely chop the bacon.
Gently stir the bacon into the cheese mixture.
Make a slit in each date and remove the pit.
Fill each date with about 1 teaspoon of the cheese mixture.
Place the dates on a baking sheet.
Lay rosemary springs on top of the dates.
Bake 2-4 minutes, just to heat. Discard rosemary.
Place 3 dates on individual serving plates.
Sprinkle with walnuts and drizzle with olive oil.
(Serves 4)
3 ounces Gorgonzola Dolce, room temperature
1-1/2 ounces cream cheese, room temperature
3 strips bacon
12 dates
4 sprigs fresh rosemary
1/2 cup toasted walnuts, finely chopped
1 tablespoon extra-virgin olive oil
Preheat oven to 350 degrees F.
In a small bowl, combine the Gorgonzola and cream cheese.
Set aside.
In a skillet, cook the bacon until crispy.
Remove from skillet and coarsely chop the bacon.
Gently stir the bacon into the cheese mixture.
Make a slit in each date and remove the pit.
Fill each date with about 1 teaspoon of the cheese mixture.
Place the dates on a baking sheet.
Lay rosemary springs on top of the dates.
Bake 2-4 minutes, just to heat. Discard rosemary.
Place 3 dates on individual serving plates.
Sprinkle with walnuts and drizzle with olive oil.
Recipes with Italian Cheese
RECIPES
Roasted Dates with Gorgonzola Dolce
Creamy Artichoke Soup with Mascarpone
Pecorino Stuffed Eggplant Rolls
Pesto Foccacia Sandwich with Provolone
Orzo Risotto with Roasted Vegetables and Ricotta Salata
Asparagus, Taleggio, and Tomato Pizza
Roasted Dates with Gorgonzola Dolce
Creamy Artichoke Soup with Mascarpone
Pecorino Stuffed Eggplant Rolls
Pesto Foccacia Sandwich with Provolone
Orzo Risotto with Roasted Vegetables and Ricotta Salata
Asparagus, Taleggio, and Tomato Pizza
Creamy Artichoke Soup with Mascarpone
(Serves 4)
(Serves 4)
4 tablespoons butter
1 cup chopped leeks
1 medium potato, peeled and diced
4 cups chicken broth
2 medium artichokes
Kosher salt and white pepper
1/2 cup mascarpone cheese, divided
2 tablespoons chopped chives
Melt butter in a saucepan.
Saute leeks and potatoes in butter, 10 minutes.
Set aside.
In a large saucepan over high heat, bring broth to a boil.
Trim artichoke stems and tops and remove outer leaves.
Cut artichokes in half and remove chokes.
Add artichokes to broth, cover, and simmer 40 minutes.
Transfer artichokes from broth to a cutting board.
Dice artichokes in 1/2-inch cubes.
Add sautéed leeks and potatoes to broth.
Cover and simmer 25 minutes.
Season with salt and pepper.
Puree mixture in a food processor until smooth.
Return puree to saucepan. Add diced artichokes.
Heat just to warm through.
Stir in 3 tablespoons of mascarpone cheese.
Ladle the soup into serving bowls.
Top each serving with a dollop of mascarpone.
Sprinkle with chopped chives.
1 cup chopped leeks
1 medium potato, peeled and diced
4 cups chicken broth
2 medium artichokes
Kosher salt and white pepper
1/2 cup mascarpone cheese, divided
2 tablespoons chopped chives
Melt butter in a saucepan.
Saute leeks and potatoes in butter, 10 minutes.
Set aside.
In a large saucepan over high heat, bring broth to a boil.
Trim artichoke stems and tops and remove outer leaves.
Cut artichokes in half and remove chokes.
Add artichokes to broth, cover, and simmer 40 minutes.
Transfer artichokes from broth to a cutting board.
Dice artichokes in 1/2-inch cubes.
Add sautéed leeks and potatoes to broth.
Cover and simmer 25 minutes.
Season with salt and pepper.
Puree mixture in a food processor until smooth.
Return puree to saucepan. Add diced artichokes.
Heat just to warm through.
Stir in 3 tablespoons of mascarpone cheese.
Ladle the soup into serving bowls.
Top each serving with a dollop of mascarpone.
Sprinkle with chopped chives.
Pecorino Stuffed Eggplant Rolls
(Serves 4-6)
Serve as part of an antipasto platter
2 medium eggplants
1/2 cup olive oil
Salt and pepper
Filling:
1/2 cup dried bread crumbs
1/2 cup grated pecorino cheese
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 tablespoon grated lemon zest
Salt and pepper
Olive oil
Heat a charcoal, gas, or stovetop grill.
Cut the eggplants lengthwise into 1/3-inch slices.
Brush the slices on both sides with oil.
Season with salt and pepper.
Place the slices on the grill.
Grill under tender but not too soft, about 4 minutes.
Remove and set aside.
To make the stuffing:
In a bowl, combine the bread crumbs, cheese, parsley, garlic, and lemon zest.
Season with salt and pepper.
Preheat the oven to 400 degrees F.
Divide the stuffing mixture evenly among the eggplant slices.
Spread the stuffing evenly over each slice.
Roll up the slices and secure with toothpicks if necessary.
Oil a large baking sheet.
Arrange the eggplant rolls, seam side down, on the sheet.
Drizzle with olive oil.
Bake 15-20 minutes.
Remove toothpicks if you used them.
Serve warm or at room temperature.
(Serves 4-6)
Serve as part of an antipasto platter
2 medium eggplants
1/2 cup olive oil
Salt and pepper
Filling:
1/2 cup dried bread crumbs
1/2 cup grated pecorino cheese
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 tablespoon grated lemon zest
Salt and pepper
Olive oil
Heat a charcoal, gas, or stovetop grill.
Cut the eggplants lengthwise into 1/3-inch slices.
Brush the slices on both sides with oil.
Season with salt and pepper.
Place the slices on the grill.
Grill under tender but not too soft, about 4 minutes.
Remove and set aside.
To make the stuffing:
In a bowl, combine the bread crumbs, cheese, parsley, garlic, and lemon zest.
Season with salt and pepper.
Preheat the oven to 400 degrees F.
Divide the stuffing mixture evenly among the eggplant slices.
Spread the stuffing evenly over each slice.
Roll up the slices and secure with toothpicks if necessary.
Oil a large baking sheet.
Arrange the eggplant rolls, seam side down, on the sheet.
Drizzle with olive oil.
Bake 15-20 minutes.
Remove toothpicks if you used them.
Serve warm or at room temperature.
Pesto Focaccia Sandwich with Provolone
(Serves 6)
1 large focaccia bread
4 ounces pesto sauce
1/2 pound thinly sliced ham
1/2 pound thinly sliced turkey breast
6 slices provolone cheese
1/2 small red onion, thinly sliced
Preheat oven to 450 degrees F.
Cut bread in half horizontally.
Spread pesto over cut sides of bread.
Layer ham, turkey, cheese, and onion on bottom half.
Top with remaining bread half.
Wrap in aluminum foil.
Bake for 10 minutes.
Cut into 6 wedges and serve.
(Serves 6)
1 large focaccia bread
4 ounces pesto sauce
1/2 pound thinly sliced ham
1/2 pound thinly sliced turkey breast
6 slices provolone cheese
1/2 small red onion, thinly sliced
Preheat oven to 450 degrees F.
Cut bread in half horizontally.
Spread pesto over cut sides of bread.
Layer ham, turkey, cheese, and onion on bottom half.
Top with remaining bread half.
Wrap in aluminum foil.
Bake for 10 minutes.
Cut into 6 wedges and serve.
Orzo Risotto with Roasted Vegetables and Ricotta Salata
(Serves 4)
1 pound butternut squash, peeled and cut into 1-inch cubes
Salt and pepper
8 ounces cremini mushrooms, cut in half
1 large onion, cut into thin wedges
1 teaspoon dried oregano
2 tablespoons olive oil, divided
4 cups chicken broth
8 ounces orzo
2 garlic cloves, minced
1 tablespoon butter
1/4 cup toasted pine nuts
1/2 cup crumbled ricotta salata
Preheat oven to 425 degrees F.
Grease a large baking sheet.
Spread squash pieces evenly in pan.
Sprinkle with salt and pepper.
Cover with foil and bake 10 minutes.
Remove foil.
Add mushrooms, onions, oregano, and 1 tablespoon oil.
Stir to combine.
Bake, uncovered, 15-20 minutes, until vegetables are tender.
Meanwhile, bring broth to a boil in a saucepan.
Reduce to a simmer and keep covered.
Add remaining tablespoon of olive oil to a skillet over medium heat.
Add orzo and garlic.
Saute 2-3 minutes until orzo is lightly golden, stirring frequently.
Add 1/2 cup of hot broth to orzo in skillet.
Cook, stirring frequently, until liquid is absorbed.
Continue adding broth by half cups until mixture is creamy, about 15 minutes.
Stir in 1 tablespoon butter.
Add roasted vegetables and pine nuts to mixture.
Stir gently just to combine.
Transfer to a serving platter and sprinkle with ricotta salata.
(Serves 4)
1 pound butternut squash, peeled and cut into 1-inch cubes
Salt and pepper
8 ounces cremini mushrooms, cut in half
1 large onion, cut into thin wedges
1 teaspoon dried oregano
2 tablespoons olive oil, divided
4 cups chicken broth
8 ounces orzo
2 garlic cloves, minced
1 tablespoon butter
1/4 cup toasted pine nuts
1/2 cup crumbled ricotta salata
Preheat oven to 425 degrees F.
Grease a large baking sheet.
Spread squash pieces evenly in pan.
Sprinkle with salt and pepper.
Cover with foil and bake 10 minutes.
Remove foil.
Add mushrooms, onions, oregano, and 1 tablespoon oil.
Stir to combine.
Bake, uncovered, 15-20 minutes, until vegetables are tender.
Meanwhile, bring broth to a boil in a saucepan.
Reduce to a simmer and keep covered.
Add remaining tablespoon of olive oil to a skillet over medium heat.
Add orzo and garlic.
Saute 2-3 minutes until orzo is lightly golden, stirring frequently.
Add 1/2 cup of hot broth to orzo in skillet.
Cook, stirring frequently, until liquid is absorbed.
Continue adding broth by half cups until mixture is creamy, about 15 minutes.
Stir in 1 tablespoon butter.
Add roasted vegetables and pine nuts to mixture.
Stir gently just to combine.
Transfer to a serving platter and sprinkle with ricotta salata.
Asparagus, Taleggio, and Tomato Pizza
(Makes 1 pizza)
Pizza dough
8-10 asparagus spears
4 tablespoons pesto
5 ounces taleggio
14-16 cherry tomatoes
2 rosemary sprigs
2 tablespoons Parmesan, grated
8-10 basil leaves, julienned
Preheat the oven to 425 degrees F.
Roll out pizza dough into a round and transfer to an oiled baking sheet.
Cover and leave to rise while you prepare the topping.
Trim any woody ends from the asparagus, then diagonally cut each spear in half.
Cook in a pan of boiling salted water for 3 minutes.
Drain and cool quickly under running cold water. Pat dry with kitchen paper.
Spread the pesto over the pizza base, taking it almost to the edge.
Slice the taleggio (no need to remove the rind unless you want to).
Scatter the asparagus, taleggio, tomatoes and rosemary sprigs over the pesto.
Sprinkle with grated Parmesan.
Bake for 15-18 minutes, until browned and crisp at the edges.
Scatter the basil leaves over the top and serve.
(Makes 1 pizza)
Pizza dough
8-10 asparagus spears
4 tablespoons pesto
5 ounces taleggio
14-16 cherry tomatoes
2 rosemary sprigs
2 tablespoons Parmesan, grated
8-10 basil leaves, julienned
Preheat the oven to 425 degrees F.
Roll out pizza dough into a round and transfer to an oiled baking sheet.
Cover and leave to rise while you prepare the topping.
Trim any woody ends from the asparagus, then diagonally cut each spear in half.
Cook in a pan of boiling salted water for 3 minutes.
Drain and cool quickly under running cold water. Pat dry with kitchen paper.
Spread the pesto over the pizza base, taking it almost to the edge.
Slice the taleggio (no need to remove the rind unless you want to).
Scatter the asparagus, taleggio, tomatoes and rosemary sprigs over the pesto.
Sprinkle with grated Parmesan.
Bake for 15-18 minutes, until browned and crisp at the edges.
Scatter the basil leaves over the top and serve.
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