Tag: robiola

Recipe Yellow risotto with robiola and pecorino – Italian Cuisine

Ingredients

1 Kg asparagus, to be cleaned
450 g rice
170 g robiola
80 g pecorino
60 g butter
a shallot
saffron
marjoram
dry white wine
olive oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 6 people

To prepare the yellow risotto with robiola and pecorino, clean the asparagus by checking and scraping the stems. Remove the latter from the tips and reduce them to rounds. Collect the asparagus slices in a saucepan together with a liter and a quarter of water, salt, half shallot, a sprig of marjoram and boil for 30 minutes, then strain the broth that you will use to cook the risotto. To prepare the latter, chop the remaining half shallot, let it dry in a little oil, then add the rice, toast it, blend it with half a glass of wine, add salt and pepper and cook the asparagus broth a little at a time. After about 7 minutes, add the asparagus tips cut in half lengthwise, 3 sachets of saffron and continue cooking; at the end, that is after about 15 minutes, when the risotto is al dente and very light, turn off, stir in the butter, the robiola, the grated pecorino cheese, then let it rest covered for a couple of minutes and finally serve it, in the dish reach.

Muffin recipe with robiola foam – Italian Cuisine

Ingredients

300 g robiola
300 g new-born spinach
200 g milk
150 g flour
2 pcs eggs
baking powder for pies
extra virgin olive oil
butter
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6-8

For the muffin recipe with robiola mousse, beat the eggs and mix them with 200 g of robiola, 20 g of oil, a pinch of salt and freshly ground pepper. Then mix in the milk, flour and 1 teaspoon of yeast. Sauté the spinach with a little oil for 2-3 minutes; keep aside  g, chop the others and mix them with the mixture. Butter 13-14 muffin molds, sprinkle the bottom with a little flour and distribute the mixture. Bake at 180 ° C for about 25 minutes. Work 100 g of robiola with a pinch of salt and freshly ground pepper, until it has a creamy consistency, then transfer it to a pastry bag with the notched mouthpiece. Turn out the muffins, let them cool, garnish with the robiola mousse, complete with sautéed and served spinach.

Recipe Rocket and medlar salad with goat robiola – Italian Cuisine

Ingredients

300 g balsamic vinegar
100 g sugar
100 g robiola type goat cheese
60 g rocket
4 pcs loquats
1 pc green apple
lemon
butter
blanched almonds
sweet paprika
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the rocket salad and medlar salad with goat robiola, clean the rocket, eliminating the harder stems. Cut the apple into thin slices horizontally, roll them into a large baking dish and marinate them in half a glass of water acidulated with the juice of half a lemon, salt and pepper for 15 minutes. Melt a knob of butter in a pan and sauté over a high heat for a couple of minutes a handful of almonds, season with a pinch of salt and 1 teaspoon of paprika. Peel the medlars and divide them into 4 wedges. Heat the robiola in the oven at 160 ° C for 5 minutes. Bring the balsamic vinegar to the boil with the sugar and let it reduce for 3-4 minutes until it has a syrupy consistency. Season the rocket and the medlars with a little oil, a pinch of salt and the balsamic reduction. Serve the medlar and rocket salad with the robiola, adding toasted almonds and marinated apple slices.

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