Tag: robiola

Recipe Rustic cake with "Romanesque" courgettes and robiola – Italian Cuisine

Ingredients FOR BRISÉE PASTA

130 g butter
100 g spelled or wholemeal flour
80 g 00 flour
salt

Ingredients FOR THE FILLING

6 small light courgettes with flower
1 robiola type Roccaverano
1 white spring onion
aromatic herbs to taste
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

FOR PASTA BRISÉE
Jumbled up the flours, the diced butter and a pinch of salt; knead the crumbs with 5 tablespoons of water to obtain a ball; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.

FOR THE STUFFING
Slice the spring onion and stew it on low heat for 15 minutes.
separate the flowers from the zucchini and cut the latter into thin slices; stir-fry them with a little oil, salt and herbs. At the end add the flowers, keeping a couple of them aside, and turn off.
Roll out the dough 3 mm thick and lined with it a baking tray (ø 26 cm) lined with parchment paper. Spread a thin layer of robiola on the bottom, mixed with the stewed spring onion. Add a large part of the courgettes and bake at 180 ° C for about 30 minutes.
serve completing with the remaining courgettes and robiola and a minced pepper.

Recipe Warm roast with robiola sauce, anchovies and capers – Italian Cuisine

Ingredients

1 kg veal beef
300 g robiola
15 desalted capers
3 anchovy fillets in oil
lime
sage
rosemary
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

To prepare lukewarm roast with robiola sauce, anchovies and capers, tied the magatello: a turn of string lengthwise and many single turns equidistant widthwise (you can ask the butcher to do it for you).
sauté in a pan with a drizzle of oil, then transfer it to an oven dish and flavor it with rosemary, sage and salt. Bake it in the fan oven at 180 ° C until reaching 50 ° C at the core: it will take 45-50 minutes.
Remove from the oven the roast, let it cool and then cut it into thin slices.
Jumbled up robiola with capers and chopped anchovy fillets, grated lime zest and pepper and serve with meat, as is done with veal with tuna sauce.

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Carpaccio of fassona recipe with robiola and hazelnuts – Italian Cuisine

Ingredients

500 g thin slices of fassona rump
160 g robiola di Roccaverano
150 g peeled hazelnuts
seed oil
salt flakes
pepper

Duration: 12 h 30 min

Level: Easy

Dose: 4 people

For the recipe of fassona carpaccio with robiola and hazelnuts, heat 100 g of seed oil and 100 g of hazelnuts in a saucepan up to a temperature of 70 ° C; blend everything, bring back to the heat and heat again up to 70-80 ° C. Leave to drain in a colander lined with gauze overnight, obtaining a hazelnut oil.
For the carpaccio: toast 50 g of hazelnuts in the oven at 180 ° C for 8-10 minutes.
Spezzettatele. Cut the robiola into thin slices. Distribute the slices of meat on the plates, garnish with the robiola and chopped hazelnuts, season with the hazelnut oil, the salt flakes, a minced pepper and pea sprouts to taste and serve.

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