Recipes

Preheat oven to 180 degrees C. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 cup water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 33 x 23 – cm casserole, spread about 1/2 cup sauce. Add a layer of eggplant, top with 1/2 cup AMBROSI ricotta cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with AMBROSI mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.

Line a 24cm pie dish with the short pastry and place in the refrigerator to cool. Pre-heat the oven to 180°C . Use a food processor or blender to finely chop the Asiago cheese. Then add the eggs, sugar, brandy and cream and continue to mix until a homogeneous cream is obtained. Remove the pastry from the refrigerator, pierce the botton with a fork and cover with the pears and raisins. The raisins should first be softened and then squeezed to remove any water. Pour the blended mixture of Asiago cheese and theother ingredients over the top of the fruit. Place in the oven and bake for about 40 minutes. Serve while still warm.

Prepare the beef or hen both. Skim off the fat. Fry the vegetables lightly in a little extra virgin olive oil. Add the herbs and the Asiago Stagionato Dop cut into small pieces and as much broth as required. Blend everything together and strain it through a “chinoise” or a fine mesh strainer. Warm up and serve.

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.

Put a saucepan with salted water in the meantime cut in half the tomatoes, olives and slices, and place in a bowl.
Add the clove of garlic, capers, a pinch of oregano, a pinch of salt and a little 'oil. Let marinate in fridge for half an hour. Boil pasta, drain, allow to cool under running water, drain again and add the marinated tomatoes.
Sprinkle with diced buffalo mozzarella. Serve immediately.