by Bethellen | Sep 6, 2018 | Uncategorized
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Radicchio & Manchego Quesadillas
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Ingredients
- 3 cups Spagnia Manchego Cheese, Grated
- 2 tbsp Preferisco Extra Virgin Olive Oil
- 1 tbsp Preferisco Balsamic Vinegar
- 6 Large Flour Tortillas
- 2 1/2 tbsp Italissima Mediterranean Olive Tapenade
- 1 Large head of Radicchio
- 2 tbsp Unsalted Butter, Melted
- 1/2 Clove Garlic, Minced
- 1 tsp Fresh Rosemary, Minced
- 1 tsp Fresh Thyme Leaves
- Salt & Pepper
Ingredients
- 3 cups Spagnia Manchego Cheese, Grated
- 2 tbsp Preferisco Extra Virgin Olive Oil
- 1 tbsp Preferisco Balsamic Vinegar
- 6 Large Flour Tortillas
- 2 1/2 tbsp Italissima Mediterranean Olive Tapenade
- 1 Large head of Radicchio
- 2 tbsp Unsalted Butter, Melted
- 1/2 Clove Garlic, Minced
- 1 tsp Fresh Rosemary, Minced
- 1 tsp Fresh Thyme Leaves
- Salt & Pepper
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Instructions
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In a small bowl, whisk oil, vinegar, garlic, rosemary, and a pinch of each salt and pepper until combined. Set aside.
Quarter the radicchio and cut into wedges. Gently swirl in a bowl of water and drain in a colander.
Brush sides of each wedge with some of the oil mixture. Arrange on a broiler pan and place about five inches below the heat source. Cook, watching closely, until slightly charred, about 3 ½ to five minutes. Baste the wedges with more of the oil mixture, turn and cook for another two-four minutes until they become a deep brown color, crisp yet tender inside.
hinly cut the radicchio crosswise. Place a dry griddle over medium-high heat and brush with some butter. Spread one side of the tortilla with one-third of the tapenade. Place on the griddle, tapenade side up. Sprinkle one-third of the grated cheese. Make sure to leave a ¼ inch border around the outside of the tortilla. Top with one-third of the radicchio and thyme and a generous amount of pepper. Top with another tortilla and brush with more butter. Press down with a spatula and cook until the cheese begins to melt until the other side is golden brown, about three-five minutes. Flip and cook on other side for another two minutes. Transfer to a 200˚F oven to keep warm while you make the other tortillas. Cut each quesadilla into six wedges and serve.
by Bethellen | Sep 6, 2018 | Uncategorized
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Prosciutto with Melon and Lime
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Ingredients
- 12 slices Preferisco Prosciutto D’Italia sliced thinly
- 1 Ripe cantaloupe melon
- 3 Thinly chopped fresh basil, optional lime wedges
Ingredients
- 12 slices Preferisco Prosciutto D’Italia sliced thinly
- 1 Ripe cantaloupe melon
- 3 Thinly chopped fresh basil, optional lime wedges
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Instructions
Make 18 large melon balls from the melon. Arrange equal portions of the melon balls and Prosciutto decoratively on six individual plates. Garnish with fresh basil and lime wedges, if desired.
by Bethellen | Sep 6, 2018 | Uncategorized
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Wild Mushroom Soup with Blue Cheese Toasts
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Ingredients
For the Soup:
- 30 grams Preferisco Dried Porcini Mushrooms
- 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
- 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
- 6 cups Chicken Stock
- 1 Yellow Onion, Chopped
- 2 1/2 tbsp Unsalted Butter
- 1/2 cup Heavy Cream
- 1 tbsp Lemon Juice
- 4 cups Water
- Salt & Pepper
For the Blue Cheese Toasts
- 60 grams Italissima Gorgonzola Cheese
- 1 1/2 tsp Unsalted butter, Room temperature
- 6 slices Baguette, Lightly toasted
- 2 tbsp Fresh Chives, Chopped fine
- Salt & Pepper
Ingredients
For the Soup:
- 30 grams Preferisco Dried Porcini Mushrooms
- 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
- 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
- 6 cups Chicken Stock
- 1 Yellow Onion, Chopped
- 2 1/2 tbsp Unsalted Butter
- 1/2 cup Heavy Cream
- 1 tbsp Lemon Juice
- 4 cups Water
- Salt & Pepper
For the Blue Cheese Toasts
- 60 grams Italissima Gorgonzola Cheese
- 1 1/2 tsp Unsalted butter, Room temperature
- 6 slices Baguette, Lightly toasted
- 2 tbsp Fresh Chives, Chopped fine
- Salt & Pepper
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Instructions
To prepare the soup, melt one ½ tbsp. of butter over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes, stirring occasionally. Raise the heat, add the porcini mushrooms and button mushrooms, chicken stock and water and bring to a boil. Reduce heat to medium low and continue to simmer uncovered for 30 minutes, until mushrooms are tender. Remove from heat and let cool.
Meanwhile, melt one tbsp. of butter over medium heat in a frying pan. Add the wild mushrooms and sauté until the mushrooms are soft and the mushroom liquid has evaporated, about six-eight minutes. Season with salt and pepper to taste. Set aside.
Using a blender, purée the soup until smooth, working in batches. Strain each batch through a fine-mesh sieve into a clean soup pot. Add the cream and wild mushrooms. Stir in lemon juice and salt and pepper to taste. Over medium heat, reheat to serving temperature.
To prepare the blue cheese toasts, in a bowl combine gorgonzola and butter. Season with salt and pepper. Spread the mixture on the toasted baguettes and place on a baking sheet. Place under the broiler until cheese is bubbling, about 30-60 seconds. Remove from the broiler and sprinkle with chives.
Pour soup into serving bowl and place one piece of the cheese toast to float in the middle of the bowl and serve immediately.
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