Quality

-original-
Quality

Grade A                 Higher level

CIBUS 2018

-medium-
CIBUS 2018

 Pavillion 2 | Stand COO2 

Butter 500g

Paper-wrapped butter, produced with cream obtained only from Italian milk
Butter 500g
Energy 3050/738 kjoule/Kcal
Protein 0
Carbohydrates 0
Fat 82
Product code: 10005
Ingredients: Milk cream
Rind: -
Structure: Firm
Texture: Stiff, middle spreadable
Colour: White
Taste: Delicate, fresh, taste of diacetyl
Ripening: -
Shelf-life: 105 days
Technology: Pre-packed in poly-coated paper
Main course

Chicken breast with Mozzarella di Bufala Campana

Fry the chicken breasts after they are cleaned and passed first in flour, then egg;
then arrange in a buttered baking sheet covering them with a slice of buffalo mozzarella and prosciutto; stop ends with two toothpicks;
Season with a little 'butter and pepper and bake in preheated oven for about 5 minutes.

Ingredients:
  • chicken breasts
  • prosciutto
  • buffalo mozzarella
  • grape
  • butter
  • salt
  • pepper
Salad course

Tomatoes stuffed with mushrooms and Mozzarella di Bufala Campana

Slice the mushrooms and cook in a pan with a clove of garlic, a bit of butter, a pinch of salt and tomato sauce, let cook for few minutes, then add a tablespoon of chopped parsley and let finish cooking.
When cooked, chop coarsely and combine with the crescent moon in a bowl with the bechamel sauce buffalo mozzarella diced, Parmesan cheese, salt and pepper.

Fill the tomatoes, which have previously cut off a small cap and emptied of seeds, with the compound. Cover them with their cover, align them in a pan, put a bit of butter on each tomato and bake in hot oven for about 20 minutes.

Ingredients for 4 people:
  • 8 round tomatoes
  • 200 gr. mushrooms
  • half a tablespoon of tomato sauce
  • 1 clove garlic
  • 1 tablespoon chopped parsley
  • 150 gr. Mozzarella di Bufala
  • a few tablespoons of white sauce
  • 2 tablespoons grated Parmesan cheese
  • butter
  • salt
  • pepper to taste
Appetizer

Bresaola of the Alpine

In a bowl, mix well with gorgonzola butter (that you pulled out of the refrigerator at least 10 minutes before using) until blended.
Sprinkle the slices with a creamy froth obtained and sprinkle with chopped parsley and black pepper powder.

Ingredients for 4 people:
  • 12 slices of dried beef
  • 50 g Gorgonzola cheese AMBROSI
  • 50 g butter AMBROSI
  • Chopped parsley
  • Black pepper powder
First course

Fusilli with Gorgonzola and walnuts

In a nonstick skillet, melt the butter and add the gorgonzola previously cut into pieces.
Mix thoroughly until creamy and then immediately add the walnuts.
Meanwhile, cook the fusilli in boiling salted water, drain underdone and pour into the pan vigorously mixing everything.
Sprinkle the pasta with chopped parsley and serve immediately.

Ingredients for 4 people:
  • 400 g pasta type fusilli
  • 100 g Gorgonzola cheese AMBROSI
  • 60 g walnuts
  • Chopped parsley
  • 1 tablespoon butter AMBROSI
  • salt
Main course

Filet Gorgonzola

In a bowl mix 100g butter, cream, blue cheese and a tablespoon of mustard.
Mix well and good salt if necessary (depending on the gorgonzola).
Pour the remaining oil and butter in a frying pan, heat gently and let the fillets seared them on both sides.
When the fillets are steamed pour the cognac and flame.
Remove the pan from the fire to flame off.
Lift the fillets and place them in a dish.
Pour the mixture into the pan and place the pan on low heat until working continuously increases consistency (3-5 minutes).
Add fillets and cook for 5-7 minutes on medium heat, making sure the sauce does not burn and keeping the threads covered with sauce.

Ingredients for 2 people:
  • 2 fillets of veal high off the beaten
  • 150 g butter AMBROSI
  • 20 cl of cream
  • 200 g Gorgonzola cheese AMBROSI
  • 1 tablespoon mustard
  • 1 glass of cognac
  • Olive oil
  • salt
Main course

Speck roulade

Clean the vegetables, wash them and boil them in
salted water. Drain well and divide the broccoli into
florets and the potatoes into wedges.
Flatten the slices of meat, lay a few flakes of AMBROSI Grana Padano cheese and a leaf of sage on each one.
Roll up tight and then wrap each one in a slice of speck.
Chop the shallot and fry it lightly in the butter in a
large pan. Add the meat rolls and brown them over a brisk heat.
Add the wine, the cream, the chopped rosemary and salt to taste, then cook with the pan half-covered over low heat for about 20 minutes.
A few minutes before the end of cooking, add the vegetables. Serve the rolls on a serving dish with the broccoli and the potatoes.

Ingredients for 4 people:
  • 600 g slices of veal
  • 100 g AMBROSI Grana Padano cheese
  • 8 slices of speck
  • 500 g fresh broccoli 500 g potatoes
  • 60 g butter1/2 glass white wine
  • 100 ml cream rosemary
  • 1 shallot
  • sage
  • salt
Salad course

Cauliflower au gratin

divide it into florets and cook in plenty of boiling
salted water for 15 minutes.
Melt the butter and when it is completely melted
add the flour. Mix well until you obtain a creamy consistency, then pour in a small amount of milk.
Blend carefully and add more milk only when the mixture is completely homogeneous.
Salt and flavour with nutmeg.
Cook over a low heat, stirring all the time, until the sauce coats the wooden spoon.
Take off the heat and stir in the grated AMBROSI Grana Padano cheese.
Drain the cauliflower florets well, lay them in a buttered ovenproof dish, then pour the béchamel over them.
Bake in a preheated oven (180°C) for about 20 minutes until golden.

Ingredients for 4 people:
  • one cauliflower
  • 1/2 litre water
  • salt

For the béchamel:

  • 1/2 litre milk
  • 30 g flour
  • 50g butter
  • 80 g AMBROSI Grana Padano cheese
  • a pinch of salt
  • nutmeg
  • pepper
First course

Gnocchi Montasio on leaf Frico

Cook the asparagus in a pan with some butter, add the cooked finished Montasio and let melt. Before adding Montasio must have the warning take by 20% of cooked asparagus. Remove and cool the mixture from cooking asparagus and melt Montasio. Stretches the dough, shape of tortelloni to shape and fill with the mixture. It is seared in a pan add the asparagus and set aside previously wetting the whole with a dash of cream.

Ingredients for 4 people:
  • 30 gr. Montasio fresh AMBROS
  • 20 gr. Asparagus
  • 1 dl. fresh cream
  • pasta for lasagna
Salad course

Artichokes baked with mozzarella

Clean the artichokes by depriving them of the toughest leaves, slice them in half and remove the inside hard.
Soak for ten minutes in acidulated or a handful of flour, let them then blanch for a few minutes in salted water and drain.
Cut the mozzarella into thin slices and chopped parsley.
Lay in a buttered baking dish and a layer of artichokes, on which place a slice of mozzarella, sprinkle everything with grated parmesan cheese and chopped parsley.
Topped with flakes of butter and then brown in hot oven for half an hour.

Ingredients for 4 people:
  • 12 artichokes
  • 300g mozzarella Ambrose
  • 50 g butter Ambrose
  • 50 g AMBROSI Parmesan cheese
  • salt
  • pepper
  • plenty of parsley
First course

Aromatic tagliatelle with AMBROSI Parmigiano Reggiano Cheese

Stir the butter until creamy and add the finely chopped aromatic herbs.
 Wrap the cream butter in plastic film and place it  in the refrigerator.
 Peel the tomatoes, remove seeds and cut into pieces.
 Put some olive oil in a frying pan and sauté the tomatoes, add the olives, the capers, salt and pepper to taste.
 Separately, cook the tagliatelle “al dente”, drain and stir into the pan before prepared tomato sauce and cook for a few minutes.
 Remove from flame, add the herb butter and sprinkle with grated AMBROSI Parmigiano Reggiano cheese.

Ingredients for 4 people:
  •  400 g fresh tagliatelle
  • 40 g capers
  • 100 g butter
  •  1bunch of aromatic herbs
  • 50 g green olives
  •  50 g black olives
  • 200 g ripe tomatoes
  •  250 ml olive oil
  •  100 g AMBROSI Parmigiano Reggiano cheese
  •  salt
  • pepper
Main course

Panzerotti Filled with AMBROSI Parmigiano Reggiano Cheese Cream

Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, put the milk cream with fresh grated AMBROSI Parmigiano Reggiano cheese, salt, pepper and nutmeg to boiling. Let it cool down and add the AMBROSI ricotta cheese.
Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.
 
Preparation for the Sauce:
Clean and thinly cut the artichokes and porcini mushrooms. Sauté the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.
 
Presentation of the Dish:
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in AMBROSI Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.

Ingredients for 4 people:

Ingredients for Fresh Pasta Dough :
 

  • 1/2 kg flour
  •  4 eggs
  •  salt

 Ingredients for Filling:
 

  • 200 g AMBROSI ricotta cheese
  •  100 g AMBROSIParmigiano Reggiano cheese
  •  50 g liquid milk cream
  •  salt
  • pepper
  • nutmeg

 Ingredients for Sauce and Dish Presentation:
 

  • 3 artichokes
  •  2 porcini mushrooms
  •  1 shallot
  •  2 dl meat or vegetable broth
  •  50 g AMBROSI Parmigiano Reggiano cheese
  •  50 g butter
  •  fresh basil
  •  white wine
  •  salt and pepper
Salad course

Truffle Mashed Potatoes with Egg Yolk and Green Asparagus

Prepared mashed potatoes in the traditional way, just cook a little longer without peeling them in extra salted water. Peel the cooked potatoes, mash, put in a saucepan and add butter and hot milk. Salt where needed and add the thinly sliced truffle.
Clean the asparagus and sauté in a frying pan with a small amount of olive oil.
When mashed potatoes have reached a creamy texture, remove from flame and place a couple of spoonfuls on each serving dish. Cook the egg yolk for a few seconds in boiling water with some drops of vinegar and place it in the centre of the mashed potatoes. Garnish with the asparagus and flakes of AMBROSI Parmigiano Reggiano cheese.

Ingredients:
  • 1 kg potatoes
  • 80 g butter
  • 50 g AMBROSI Parmigiano Reggiano in flakes
  • milk
  • black truffle
  • salt
Appetizer

Artichoke and AMBROSI Provolone cheese pie

Prepare the artichokes and cut them in quarters, cook them with oil, garlic, parsley and broth. When they are cooked, dice them. Butter a mould and sprinkle it with the flour. Melt the remaining butter in a casserole, add the flour and the milk. When the mixture is boiling add the AMBROSI Provolone cheese and leave it on the heat until it melts. Add the nutmeg, salt and pepper. Remove heat, let it cool down, stirring often.
Add the eggs one by one (the egg yolks first) and then the artichokes. Pour the mixture in the mould and cook bain marie for 40 minutes.

Ingredients for 4 people:
  • 250g milk
  • 2 eggs
  • 100g grated AMBROSI Piccante Provolone cheese
  • 20g flour
  • 60g butter
  • salt and black pepper
  • nutmeg
  • 2 artichokes
  • 2 parsley sprigs
  • extra virgin olive oil
  • 1 garlic clove
  • broth
First course

Mezzelune filled with AMBROSI Provolone cheese in spinach sauce

Thinly mash the boiled potatoes. Add the egg yolks, the flour, butter and salt. Knead all together and make a dough 2 cm thick. Cut 8 cm wide disks, fill them with the diced AMBROSI Provolone cheese and fold them. They will have a half moon shape (mezzelune). Cook the spinach with butter and the chicken gravy on a moderate flame; add the cream, salt and mix everything in a blender. Cook the mezzelune in boiling water, pour the sauce on the plates and then the mezzelune. Garnish with chive.

Ingredients for 6 people:

For the mezzelune:

  • 300g potatoes
  • 100g flour
  • 2 egg yolks
  • 25g butter
  • salt

For the filling:

  • 200g mild AMBROSI Provolone cheese

For the sauce:

  • 200g spinach
  • 20g butter
  • 1/4 l chicken gravy
  • 100g cream
  • salt
Main course

Mullet fillet with mushrooms and AMBROSI Provolone cheese fondue

Wash, open and remove the backbone from the mullets; coat them in breadcrumbs and cook them for some minutes. Finish cooking them in the oven. Meanwhile prepare the mushrooms, shallow fry them with butter. Prepare Provolone cheese fondue, keeping it quite fluid. Serve arranging the red mullet fillets fanwise and then the mushrooms and the fondue. Sprinkle with very thinly chopped parsley.

Ingredients for 4 people:
  • 12 mullets (about 80g each)
  • 2 medium size mushrooms
  • 100g mild AMBROSI Provolone cheese
  • knob of butter
  • 100g cream
  • salt
  • black pepper
  • extra virgin olive oil
  • breadcrumbs
Appetizer

Soon made puff

In a bowl, work the butter to cream and margarine. Blended, gradually stir in the ricotta, salt and pepper, then manipulating the preparation with vigor, add flour. Wrap the dough ball and close it in a napkin, to put it aside to rest for at least twenty minutes. In the meantime, the minutely chopped sausage, anchovies, salami and olives, and collect the four ingredients, clearly separated into four bowls. Divide, then the dough into four portions. Flatten the four loaves with a rolling pin into four layers as thin as possible, and cut from each of the squares of about 6 cm side. Spread about one fourth of these squares the chopped anchovies, on another fourth of the sausage, and so continuing on two other series of squares that the chopped salami and olives. Wrap the dough squares and seal roll twisting them like candy. Place it on the greasy plate of the oven and cook at 200.

Ingredients for 6 people:
  • 150 G - Farina
  • 150 G – Ricotta Ambrosi
  • 100 G – Butter Ambrosi
  • 50 G - Margarine
  • 4 - anchovy fillets in olive oil
  • 3 Slices - Salame Di Napoli
  • 1 tablespoon - Olive Green
  • 1 - Pork sausages
  • Salt
  • Pepper
Salad course

Polenta with Ricotta

Prepare the polenta, pour it on the table and when cold slice. Reduce the ricotta until creamy. In a saucepan saute the onion and chopped bacon with three tablespoons of oil. Add the tomatoes peeled and diced, salt and pepper. Cook the sauce for half an hour. Arrange in a buttered pan layered polenta, ricotta cheese and sauce. Finish with polenta, sprinkle with butter. Let gratin in the oven to 180 degrees.

Ingredients for 4 people:
  • 350 g cornmeal
  • 300 G - Tomatoes
  • 300 G – Ricotta Ambrosi
  • 50 g - Bacon
  • Grated cheese Ambrosi
  • Onion
  • 3 Spoons - olive oil
  • Butter
  • Salt
  • Pepper
Dessert

With Ricotta Biscuits

Add the butter worked with ricotta flour, salt and baking powder, mix everything as quickly as possible. Gather the dough into a ball and allow to rise in the fridge for half an hour. Pull the dough with a rolling pin to a thickness of about 1 / 2 cm. Cut into rectangles and place in the middle jam or Nutella. Close them style leg cover. Put in oven at 180 degrees for 30 minutes in a pan covered with parchment paper. Sprinkle with powdered sugar.

Ingredients for 4 people:
  • 300 G Ricotta Ambrosi
  • 150 g softened butter Ambrosi
  • 300 G Farina
  • 1 pinch salt
  • 1 sachet Yeast
First course

Risotto with Taleggio and Arugula

Wash the rocket and cut into strips. Fry the sliced onion with the butter and add rice. Moisten with broth and bring to cooking, just minutes from the end built rocket, the Taleggio chopped and balsamic vinegar, salt and pepper to taste. Sprinkle with Parmesan and serve.

Ingredients for 4 people:
  • 350g of rice
  • 80g AMBROSI Taleggio cheese
  • arugula
  • 1 onion
  • 40g butter AMBROSI
  • 30g Grana Padano AMBROSI
  • broth
  • 1 tablespoon balsamic vinegar
  • salt
  • pepper
Ambrosi s.p.a.2019-12-08
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