.jpg)
Blue Cheese Bruschetta with Figs
Cheese Sticks with Fennel Seeds
Red Onion and Goat's Cheese Pastries
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Blue Cheese Bruschetta with Figs
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Blue Cheese Bruschetta with Figs
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Blue Cheese Bruschetta with Figs
Ingredients:
36 French baguette slices
3 oz Cream Cheese, softened
1/2 cup Blue Cheese, crumbled
3 fresh figs
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Broil French baguette slices on a baking sheet 3 inches from the heat for 1 to 2 minutes on each side or until golden toasted.
Remove baking sheet and reduce oven temperature to 350 F.
Stir together Cream Cheese and Blue Cheese in a small bowl until well blended.
Spread a heaping 1/2 tsp Cream Cheese mixture onto each baguette slice.
Bake on a middle rack for 8 to 10 minutes or until thoroughly heated.
In the meantime clean figs and cut into quarters.
Remove baguette slices from the oven.
Arrange on a platter and finish each slice with a piece of a fig.
Serve immediately.
Related Products:
Imported Blue Cheese
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Cheese and Leek Croquettes
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Cheese and Leek Croquettes
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Cheese and Leek Croquettes
Ingredients:
2 tbsp butter
6 oz leeks, finely chopped
6 tbsp cold mashed potato
6 tbsp cold mashed potatoes
2 cups fresh breadcrumbs
1 1/4 cup Salerno Cheddar Cheese, grated
2 tbsp chopped fresh parsley
1 tsp chopped fresh sage
2 eggs, beaten
Pinch of cayenne pepper
1 cup dry breadcrumbs
Vegetable oil, for shallow frying
Salt and ground black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Melt the butter in a frying pan and cook the leeks for 4-5 minutes, or until softened but not browned. Mix with the mashed potatoes, fresh breadcrumbs, grated cheese, chopped parsley and sage. Add sufficient beaten egg (about two-thirds of the quantity) to bind the mixture together. Season well and add cayenne pepper to taste. Pat or roll the mixture between dampened hands to form 12 croquettes. Dip in the remaining egg, then coat in the dry breadcrumbs. Chill the coated sausages. Cook the croquettes in shallow oil until golden brown on both sides. Drain excess oil on a paper towel. Arrange croquettes on a plate and garnish with watercress. Serve with a chili salsa.
Related Products:
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Cheddar Cheese Devilled Eggs
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Cheddar Cheese Devilled Eggs
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Cheddar Cheese Devilled Eggs
Ingredients:
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tbsp chives or shallots, finely chopped
1/4 cup red peppers, finely chopped
1/4 teaspoon tabasco
Salt and pepper
Paprika
1/4 cup Salerno Cheddar Cheese, grated
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12 to 15 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, red peppers, Tabasco, grated Salerno Cheddar Cheese and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with grated cheese and paprika.
Related Products:
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Cheese Sticks with Fennel Seeds
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Cheese Sticks with Fennel Seeds
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Cheese Sticks with Fennel Seeds
Ingredients:
1/4 oz dry yeast (one package)
1 tsp sugar
4 cups all-purpose flour
1/4 cup olive oil
1/2 cup Salerno grated Parmesan Cheese
2 tsp fennel seeds
2 tsp sea salt
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine the yeast, sugar and 1/4 cup of warm water in a bowl and leave in a warm place for 5-10 minutes, or until foamy. Sift the flour and 1 tsp salt into a bowl; add Salerno grated Parmesan Cheese and fennel seeds. Combine well. Stir the yeast and oil into the flour to form a dough, adding a little more water if necessary.
On a lightly floured surface knead the dough for 10 minutes, or until soft and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for 1 hour, or until doubled in volume. Preheat the oven to 450 F.
Punch down the dough and knead for 1 minute. Divide into 24 portions, and roll each portion into a 12 inch long stick.
Place on a lightly greased baking tray and brush with water. Sprinkle with the sea salt flakes. Bake for 15 minutes, or until crisp and golden.
Related Products:
Italian Parmigiano Cheese
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Crab and Ricotta Tartlets
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Crab and Ricotta Tartlets
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Crab and Ricotta Tartlets
Ingredients:
12 tartlet shells, frozen
1 cup Salerno Ricotta Cheese
2 tbsp grated onion
4 tbsp grated Salerno Parmesan Cheese
1 tsp mustard powder
4 eggs, plus 1 egg yolk
16 oz crab meat
4 tbsp fresh parsley, chopped
1 tsp anchovy extract
2-3 tsp lemon juice
Salt and cayenne pepper
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Thaw out frozen tartlet shells and place on a baking sheet. Preheat oven to 350 F. Place the Salerno Ricotta Cheese, grated onions, grated Salerno Parmesan Cheese and mustard in a bowl and beat until soft and well combined. Gradually beat in the eggs and egg yolk. Gently stir in the crab meat and chopped parsley; add the anchovy extract and lemon juice and season with salt and cayenne pepper to taste. Spoon the filling evenly into shells and bake for 20 minutes, until set and golden brown. Serve hot on a side of green salad.
Related Products:
Traditional Ricotta
Italian Parmigiano Cheese
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Fruit and Cheese Kabobs
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Fruit and Cheese Kabobs
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Fruit and Cheese Kabobs
Ingredients:
3 oz (85g) Salerno Brick and Cheddar Cheese, cubed
1 cup strawberries, quartered
1 cup grapes
1 apple, cut into bite-sized pieces
1 peach, cut into bite-sized pieces
1 kiwi, sliced
1/2 cup yogurt
2 tbsp honey
As Seen in Fromaggio Magazine Spring/Summer 2009
Method:
Wash fruit, cut and dice into bite sized pieces. Dice cheese. Place all ingredients on skewers.
Combine yogurt and honey. Arrange skewers on a small plate and serve with yogurt for dipping.
Related Products:
Brick Cheese
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Parmesan Thins
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Parmesan Thins
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Parmesan Thins
Ingredients:
1/2 cup all purpose flour
1/4 cup butter, softened
1 egg yolk
2/3 cup Salerno grated Parmesan Cheese
pinch of salt
1/2 tsp mustard powder
As Seen in Fromaggio Magazine Fall/Winter 2008
Method:
Combine flour and butter in a bowl with your fingertips. Work in the egg yolk, Salerno grated Parmesan Cheese, salt and mustard powder. Mix until well combined. Shape the mixture into a log, wrap in plastic foil and chill for 10 minutes.
Pre-heat the oven to 400 F. Cut the Parmesan log into thin slices (no thicker then 1/4"). Line a baking sheet with a parchment paper (this prevents the bottom from burning). Arrange slices of the Parmesan log on the parchment paper. Flatten slices with a fork to give each piece a ridged pattern.
Bake for 10 minutes, or until the Parmesan thins are crisp but not changing colour.
The Parmesan thins are a good choice to serve with the pear salad (see recipe above). They are also a great addition to a party appetizer selection or as a snack any time of the day.
Related Products:
Italian Parmigiano Cheese
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Red Onion and Goat's Cheese Pastries
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Red Onion and Goat's Cheese Pastries
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Red Onion and Goat's Cheese Pastries
Ingredients:
2 tbsp olive oil
2 lb red onions, sliced
4 tbsp fresh thyme (or 4 tsp dried)
2 tsp balsamic vinegar
2 pkgs of frozen puff pastries (12 pcs)
1 cup Salerno Goat Cheese, cubed
2 eggs, beaten
Salt and ground pepper
Fresh thyme sprigs
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.. Place the pastry rounds on a dampened baking sheet. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.
Related Products:
100% Goat's Milk Cheese
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Sun-Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 tsp double-acting baking powder
1 1/4 teaspoons salt
1/2 tsp baking soda
1 cup Salerno Provolone Cheese, grated
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley leaves
1/2 tsp dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes,
reserving 2 tablespoons of the oil
2 tbsp vegetable shortening at room temperature
2 tbsp sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained,
peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly
As Seen in Fromaggio Magazine Fall/Winter 2009
Method:
In a large bowl sift, together flour, baking powder, salt, and baking soda. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350 F oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Related Products:
Provolone Cheese
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Baked Asiago Dip
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Baked Asiago Dip
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Baked Asiago Dip
Ingredients:
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups shredded Salerno Asiago Cheese
1/2 cup onion, shredded
2 tbsp grated Salerno Romano Cheese
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Preheat oven to 350˚F.
In a medium bowl combine first four ingredients and pour into an oven proof greased dish. Sprinkle with grated Salerno Romano Cheese. Bake for 25 minutes or until golden and bubbly.
Serve with slices of crispy crusted bread.
Related Products:
Imported Asiago Cheese
Italian Romano Cheese
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Peppery Cheese Ball
Ingredients:
250g Salerno Friulano Cheese, grated
300g soft Goat Cheese
5ml Worcestershire sauce
1 clove garlic, finely minced
100g dried cherries or cranberries,
coarsely chopped
30ml fresh chives, chopped
30-45ml coarse black pepper
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Place all ingredients except the pepper into a large bowl. Beat well with an electric mixer or in a food processor until well combined and smooth.
Chill mixture for 10 minutes. Shape into two flattened balls, wrap in plastic and chill until firm. Place coarse black pepper on a plate. Roll each cheese disc to cover all surfaces with pepper.
Serve with crackers or slices of baguette.
Related Products:
Casata Friulano Cheese
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Roasted Red Pepper Dip
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Roasted Red Pepper Dip
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Roasted Red Pepper Dip
Ingredients:
1 (16 ounce) Salerno Ricotta Cheese
1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (4 ounce) can chopped green
chilli peppers, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
In a medium bowl, mix together Salerno Ricotta Cheese, roasted red peppers, green chilli peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Related Products:
Traditional Ricotta
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Vanilla Fruit Dip
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Vanilla Fruit Dip
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Vanilla Fruit Dip
Ingredients:
1 tub Salerno Mascarpone Cheese
1/3 cup milk
2 tbsp honey
1 tsp lemon juice
Dash nutmeg
Dash cinnamon
As Seen in Fromaggio Magazine Spring/Summer 2010
Method:
Combine all ingredients and beat until smooth. Serve on the side of your favourite seasonal fruit.
Related Products:
Mascarpone Cream
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
Delicias Cheese Balls
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
Delicias Cheese Balls
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
Delicias Cheese Balls
Ingredients:
2 tbsp all-purpose flour
2 tbsp milk
1/2 tsp sweet Spanish paprika
1 egg
1 garlic clove, crushed
3/4 cup Salerno Parmesan Cheese, grated
3/4 cup Gos & Gris Goat Cheese, grated
2 egg whites
1 tsp fresh thyme leaves, chopped
1 tbsp prosciutto, finely chopped
Sea salt
Freshly ground pepper
Oil, for frying
As Seen in Fromaggio Magazine Spring/Summer 2011
Method:
Put the flour and milk in a bowl and stir until smooth. Add the paprika, salt,
pepper, and the whole egg. Add the garlic and both cheeses and mix well.
Put the egg whites in a bowl and whisk till stiff peaks form. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making
sure not to lose all the air. Sprinkle with the thyme and prosciutto.
In a deep frying pan add enough oil to deep fry and heat oil. Using a teaspoon, turn the spoon through the mixture collecting an even amount of thyme and prosciutto and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towel and serve immediately with hot tomato sauce or salsa.
Related Products:
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Cheese Potato Soup with Seafood
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Cheese Potato Soup with Seafood
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
Cheese Potato Soup with Seafood
Ingredients:
4 tbsp butter
1 tsp paprika
2 small onions, chopped
4 cups water
10 potatoes, peeled and diced
2 cups cream
1 lb haddock fillets, cut into 3/4 inch pieces
1/2 lb medium shrimp, peeled and deveined
(or if frozen, thawed out)
1/2 lb bay scallops, fresh or frozen (if frozen, thawed out)
2 tbsp all purpose flour
1 tbsp parsley, chopped
1 1/2 cups Salerno Friulano Cheese, shredded
Salt to taste
As Seen in Fromaggio Magazine Fall/Winter 2011
Method:
Melt the butter in a large saucepan, and add the paprika. Sauté the onions in this mixture until soft. Add the water. Bring to boil and add the potatoes. Simmer gently until the potatoes are almost done. Add more water if necessary.
Add cream, fish, scallops, and shrimp; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain firm, mash them gently in the pan with a masher or wooden spoon. Remove 1/2 cup of liquid from the potato mixture. Whisk in flour and stir back into the soup. Remove from heat, and stir in the shredded Salerno Friulano Cheese. Adjust seasoning if necessary.
Stir in parsley and serve immediately.
Related Products:
