10 recipes for not throwing cheese – Italian Cuisine

Croquettes, croissants, soufflés, pies: the cheese can be recycled in many ways. Here are many ideas for all tastes, from Gruevera to Fontina, from goat to taleggio

You either love cheese or you hate it. In the first case it means that it never fails in the shopping cart and that there is always plenty of it in the fridge. And of all types: soft, hard, fresh, aged. A nice piece of cheese it's always the ideal way to end a dinner and do not miss anything. But if this time we have exaggerated in the quantities purchased and we risk not to consume it before it becomes bad? The first idea that can come to mind not to throw it away is to make, for example, a 4-cheese paste or a rice pudding with cheese or a fondue.

Ideas with cheese

And if instead we helped with the imagination and we told you that with the advanced cheese you could cook too pizzas, focaccia, sandwich, Croissant, croquettes, crostoni, pies, dumplings, messes and more soufflé? here it is 10 recipes taken from our archive: there are all kinds of cheese, gruyere, emmentaler, fontina, asiago, caprine, provola, stracchino, taleggio … and so on and so forth!

Mulino Bianco lemon cake – Italian Cuisine

First, prepare the shortcrust pastry: put all the ingredients in a bowl and work quickly until you get a smooth dough: cover it with food foil and let it rest in the fridge for 30 minutes.

Meanwhile, prepare the lemon cream: beat the egg yolks with the sugar, then add the starch and lemon peel, then incorporate the milk and cook over low heat until you get a thick cream.
Pour into a large bowl, cover with contact film and allow to cool.

Then prepare the dough of the margherita cake: work butter and cream sugar, then add the lemon peel.
Add one egg at a time, then sieved flour and flour and work until a homogeneous mixture is obtained.

Finally proceed with the assembly.
Roll out the pastry between 2 sheets of parchment paper until you get a circle of about 3-4 mm thick.
Line the baking paper mold and then cover the parchment paper with the shortcrust pastry.
Prick the bottom and leave in the fridge for at least 15-30 minutes.

Put aside 100 g of lemon cream and pour the remaining cream into the shortcrust shell.
Level it well, then cover the cream with the dough of the margherita cake.
Finally put in a sac a poche the cream that you had put aside and create a decoration above the dough.
Cook for about 40 minutes in a preheated oven at 175 ° C.

The Mulino Bianco lemon cake is ready, let it cool before slicing and serving.

Recipe Ndocca 'ndocca – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg pork meat (rump, pork rind, nose etc.)
laurel
rosemary
garlic
hot pepper
vinegar
salt
black pepper in grains

Duration: 4 h 30 min

Level: Middle

Dose: 4 people

For the recipe of the ndocca 'ndocca, soak in plenty of cold water acidulated by 3-4 tablespoons of vinegar, the various parts of the pig. Leave it for one night. When cooking, cut the meat into fairly large pieces ('ndocca' ndocca in the Abruzzese dialect means "big pieces" in fact) and place them in a clay pot.

Cover with water and flavored with 3-4 bay leaves, a pepper, a sprig of rosemary and some whole but slightly crushed garlic cloves. add salt, water the water with 3 tablespoons of vinegar and add half a teaspoon of grains of pepper. Cover and let the meat boil over a moderate heat for about 4 hours.

Serve the preparation hot, drained from the broth and garnished with sprigs of fresh herbs. If you want, you can let the meat cool down in the stock; in this way, you will serve the 'ndocca' ndocca "gelatinata".