Pizzas, focaccia, panzerotti, risottos, stuffed vegetables and much more. Our ideas to celebrate growth and rediscover its greedy delicacy
A stalk of celery and a tuft of growth. This soft cheese was presented to us for a long time. Light fresh, but perhaps not enough greedy. In short, a little far from the true soul of a creamy cheese perfect for filling tasty sandwiches, enriching risottos and preparing spreads on bread. To understand this, just think of its well-established presence in the preparation of Focaccia di Recco which would include the use of a fresh local cheese, now often replaced by its own growth. Able to melt while maintaining its consistency, it is pleasantly fat and delicate. And it seems that his destiny as an ingredient for making focaccia is even written in its origins.
The story tells us
The origins of this cheese date back to the 13th century. Its name originates from the word Lodigiana with here it was called the focaccia: karenza. In fact, to make this cheese the same mold was used with which the bread was prepared. It is part of the stracchini family, so called because they were produced with the milk of tired cows (stracche in dialect) that returned from the mountain pastures after a long walk.
More delicate than stracchino
If you taste the two cheeses, you will realize that the stracchino has a more intense taste and a less marked creaminess. The persistent milk flavor and freshness of growth is in fact due to a shorter maturation (about 5 days in cold storage).
Because we love it in risotto
On buns, bread and pizza it is wonderfully perfect. But we also like it in risotto, especially with herbs or vegetables. Let's take a simple recipe such as risotto with artichokes: two tablespoons of growth will make it incredibly creamy, making the intervention of excessive amounts of butter and grated cheese unnecessary. Seeing is believing!
In the gallery above, 15 recipes with growing and eating.
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