Tag: cheeses

Lasagna recipe with asparagus and Swiss cheeses – Italian Cuisine

Spring lasagna, with fresh pasta, asparagus, cheeses and the addition of walnuts, these lasagna alone solve the lunch

Ingredients

1 L milk
900 g asparagus
250 g fresh egg lasagna
250 g Gruyère Dop
200 g Sbrinz Dop
50 g flour
40 g shelled walnuts
1 shallot
nutmeg
butter
salt

Duration: 1 h 30 min

Level: Easy

Dose: 6 people

For the recipe lasagna with asparagus and Swiss cheeses, peel the asparagus, cut the stem into rounds and keep the tips whole.
Do scald the tips in boiling salted water for about 3 minutes, then I transfer them to cold water, finally I drain them.
Chop shallot and stew it with a knob of butter, 1 glass of water, and salt. Then add the asparagus stalks and cook for 20 minutes.
Prepare the béchamel, then melt 50 g of butter and mix 50 g of flour to form the roux, pour the heated milk into a saucepan; when it boils add salt and nutmeg.
whisk the stalks are now cold together with a little bechamel. Then we mix them with what remains, the béchamel sauce will turn green.
Cut slice the Gruyère and grate the Sbrinz.
compose lasagna: bechamel, pasta, Gruyère, asparagus, chopped walnuts. Repeat for 6-7 layers and finish with the Sbrinz, the asparagus tips and the walnuts.
bake at 180 ° C for 35 minutes.

The Via dei Asti cheeses, a unique route of its kind – Italian Cuisine

Have you ever thought about organizing a long weekend to discover the Piedmontese gastronomic beauties? We are talking about the Via dei Asti cheeses, a new food and wine route that has inaugurated for a few months

This new path was created by a group of dairy producers in the Asti area, in collaboration with the ONAF of Asti.

The idea was born from the brilliant intuition of Davide Palazzetti, manager of the territory, who immediately believed in a project to discover this part of Piedmont, combining a gastronomic journey with local architectural beauties. A particular itinerary of visits, tastings and events able to attract tourists and gastronomic enthusiasts from all over Piedmont but not only.

The itinerary

Twenty producers involved in the project, seven cheeses and seven special places to visit. There Via dei Asti cheeses begins in Roccaverano, with the fabulous Robiola which recently celebrated 40 years of Dop, Robiola which is produced by 17 companies united in a consortium, mainly produced with raw goat's milk. From Roccaverano we move to nearby Cessole, for a very special sheep's toma, with a version enriched with saffron. In Loazzolo for the Blu di Loazzolo, a cow's milk blue cheese produced exclusively by the Castellero family. From Loazzolo to Moasca for the Cheese Wheel with a 10-month goat cheese.
In Monale, a little further north, with the Robiola di Monale and that of Capriglio, both of pure goat. The route ends in Cocconato, with the Coconà, soft cheese, with a typical round and flat shape.

The Via dei Asti cheeses is an initiative that aims to enhance the whole territory and that concerns not only what is related to food and wine, but also the beauty of the ancient villages, the countryside and the Unesco heritage hills.
For additional information and updates, the Facebook page La Via dei Formaggi Astigiani is available.

How to make risotto with 4 cheeses – Italian Cuisine

Not just pizza and pasta. With the 4 cheeses you can also season a risotto: and here is a perfect first course for the coldest season!

The risotto with four cheeses it's true comfort food: creamy, velvety, tasty, it is the ideal dish to serve on autumn days, with that inviting scent that envelops the home. Simple enough to prepare, it's the ideal recipe to propose for an impromptu dinner with friends … as long as everyone loves i cheeses, obviously!

In our gallery find some curiosity and advice on this very substantial dish, while below is the recipe to prepare it.

How to make risotto with 4 cheeses

Ingredients

For 4 people, get yourself: 350 g of Arborio rice, 50 g of gorgonzola, parmesan, gruyere and taleggio cheese (or fontina cheese), 1 white onion, 30 g of butter, ½ white wine, 1 lt of vegetable broth, salt and rosemary qb.

Method

Prepare the risotto with the classic method: after frying the onion in the melted butter, add the rice to toast it and add the white wine. Add a ladle of hot broth and begin slow cooking, always adding broth when necessary.

Meanwhile, grate the Parmesan and cut the other 3 cheeses into cubes.

When the rice has almost finished cooking, add the 3 diced cheeses and stir well, obtaining a creamy risotto. Serve, sprinkle with Parmesan and rosemary. Serve immediately.