FC_Recipes

Pears with Honey, Walnuts and Pecorino Cheese

(Serves 4)

Preparation & Cooking 5mins

150g Puglia Pecorino Romano Cheese (thinly sliced)
4 Pears peeled, cored and thinly sliced
3 Tablespoons Honey
100g Walnuts roughly chopped

Method

1. On a serving plate arrange the pear slices like small fans.
2. Place the pecorino over the top of the pear.
3. Drizzle the spoonfuls of honey over the pear and Puglia Pecorino Romano Cheese then sprinkle with the chopped walnuts


Proscuitto Wrapped Scallops with Mascarpone and Pea Puree

(Serves 4)

Preparation & Cooking 15-20mins

250gm Mamma Lucia Mascarpone Cheese
2 tbsp extra virgin olive oil
1 clove garlic crushed
200ml chicken stock
200g frozen green peas
10 large sea scallops, roe removed
100gm proscuitto slices
Salt and pepper
80g baby rocket leaves
1 tsp nutmeg
Extra virgin olive oil to garnish

Method

1. In a saucepan heat the oil and garlic and cook until soft.
2. Add the stock and bring to boil, add the peas and simmer for 20mins.
3. Meanwhile clean scallops and wrap procsuitto around them and set aside.
4. Drain the liquid off the peas, put them into a food processor, puree till smooth
5. Put the puree back into the saucepan and heat on low.
6. Stir through the nutmeg and Mamma Lucia Mascarpone Cheese and add salt and pepper.
7. Heat remaining oil in frypan and cook the scallops for a few mins.
8. Turn once in this time the procsuitto should be crisp.
9. Spoon the puree onto individual plates and top with scallops.
10. Place a small amount of the rocket on top, garnish with oil and mascarpone cheese.


Mascarpone and Gorgonzola Tart

(Serves 4)

Preparation & Cooking 15-20mins

500g Puglia Mascarpone Cheese
250g Gorgonzola Cheese
4 eggs
150g plain flour
80g wholemeal flour
125g unsalted butter, chilled, diced
60ml iced water

Method

1. When making the pastry, place the flour in a food processor with the butter.
2. Mix until it looks like breadcrumbs then add water and mix into a ball.
3. Cover in glad wrap and refrigerate for 30 mins.
4. Roll pastry on a lightly floured surface it will need to fit into a 28cm tin.
5. Fit the pastry into the loose-bottomed tin and refrigerate for 30mins.
6. Preheat the oven to 180 Deg C and blind bake for 10mins.
7. In the food processor blend the Puglia Mascarpone Cheese, gorgonzola cheese and eggs until smooth and season.
8. Pour the mixture into the shell and bake for 35mins or until golden.
9. Serve with a light salad.


Chicken with Pesto and Mascarpone

(Serves 4)

Preparation & Cooking 15-20mins

250gm Mamma Lucia Mascarpone Cheese
100g Mamma Lucia Grated Parmesan Cheese
150g Chef’s Delight Traditional Basil Pesto
2 tbsp olive oil
1 finely chopped onion
100g finely chopped hot/mild pancetta
50g fresh bread crumbs
3 tbsp chopped flat leaf parsley
1 egg
6 chicken breasts with skin
cup white wine

Method

1. In a frypan on a medium heat put the onion and some of the oil and cook till it becomes soft, then add the pancetta and cook until it becomes crispy.
2. In a food processor put the Mamma Lucia Grated Parmesan Cheese, onion/pancetta mix, breadcrumbs, parsley, salt and pepper and egg and blend for a few seconds.
3. Gently loosen the skin for the chicken with your fingers, don’t tear the skin.
4. With your fingers, gently place the mix under the skin and press down again.
5. Refrigerate for 30 mins or until the mix has firmed, Pre heat the oven to 180.
6. In a frypan heat the remaining oil and fry the chicken skin side down until brown, then turn and cook for a further 2-3 minute.
7. Transfer chicken to a baking tray and cook for a further 10mins (skin side up). Once cooked through remove and allow to rest for 5 minutes.
8. Meanwhile, return the pan to the heat, add the wine and reduce half the liquid.
9. Stir through the Mamma Lucia Mascarpone Cheese and Chef’s Delight Traditional Basil Pesto on a low heat.
10. Place the chicken breast on a plate and drizzle over some of the sauce.
11. Serve with potatoes and beans and the rest of the sauce on the side.


Liquored Mascarpone and Fresh Fruit

(Serves 4)

Preparation & Cooking 15-20mins

250gm Mamma Lucia Mascarpone Cheese
cup of fruit liquor of choice
2 tbsp sugar
Selection for summer fruits such as mango, peaches, strawberries etc.

Method

1. Stir the liqueur into the sugar until its dissolved.
2. Blend both the Mamma Lucia Mascarpone Cheese and sweetened liquor.
3. Cut the fruit into nice size pieces to dip into the mascarpone mix.
4. Put the mascarpone mix into a small serving bowl and onto a big serving plate.
5. Arrange the fresh fruit around the bowl on the plate and serve.


Lime and Mascarpone Cheesecake

(Serves 4)

Preparation & Cooking 15-20mins

500g Puglia Mascarpone Cheese
125g Caster sugar
Juice of 6 limes
4 gelatine leaves
500ml double cream
225g digestive biscuits
100g melted butter

Method

1. Wisk the Puglia Mascarpone Cheese, sugar and limejuice in a large mixing bowl.
2. Soak the gelatine leaves in a bowl of water for 10 minutes.
3. In a saucepan put a few tbsp on the cheese mixture and the gelatine sheets. (Try to squeeze as much of the liquid out as possible)
4. Stir the mixture until the gelatine had fully dissolved.
5. Add back to into the cheese mixture and stir well.
6. Cool the mixture in the fridge for 30 minutes or until it starts to set.
7. Whip the cream to form peaks then add to the mixture and mix well.
8. Pour the mixture into Dariole moulds leaving an inch gap at the top. (Dariole Moulds are small pudding moulds 3inch diameter)
9. Place them in the fridge to set.
10. Blend the biscuits in a food processor or pound in a plastic bag.
11. In a bowl add the crumbled biscuit mixture and melted butter.
12. Pack the biscuit mixture onto the bottom of the cheese moulds.
(The mix should be packed tight and flush with the rim of he moulds)
13. To loosen the mixture, dip the moulds into boiling water for a few second.
14. Turn the mould upside down onto a serving plate and gently shake.
15. The cheesecake should drop out of the mould and you are ready to serve.


Traditional Tiramisu

(Serves 4)

Preparation & Cooking 15-20mins

500g Mamma Lucia Mascarpone Cheese
4 Eggs
4 Tablespoons sugar
2 tablespoons of Bacardi Rum
1 packet of Savoiardi biscuits
6 small cups of espresso coffee
Small quantity of milk
Cocoa powder for sprinkling

Method

1. Separate the yolks from the whites of the eggs.
2. Beat the whites until stiff.
3. Mix the yolks with the sugar and the rum.
4. When the whites of the eggs are stiff, add the Mamma Lucia Mascarpone Cheese.
5. When it is mixed well, add in the yolk, sugar and rum mixture.
6. After mixing well, prepare the dish in the following way; Dip the biscuits into the coffee (which has had a little of the milk added).
7. Line the bottom of the dish with the biscuits.
8. Cover the layer of biscuits with the mascarpone mixture.
9. Continue these layers finishing with a mascarpone layer and sprinkle with cocoa.


Torn Mozzarella and Peppers

(Serves 4)

Preparation & Cooking 15-20mins

250g Puglia Mozzarella (Capricciosa / La Pizzarella)
2 sweet red peppers
2 sweet yellow peppers
2 tbsp extra virgin olive oil
Sea salt and pepper
2 tbsp flat parsley leaves
2 tbsp small black olives

Method

1. Core and seed the peppers cut them into 3cm-3cm squares.
2. In a saucepan combine the peppers with oil salt and pepper and gently stew for ten minutes, then leaving to cool for a further 10 minutes.
3. Arrange the pepper mixture on a serving plate.
4. Tear the parsley leaves and scatter over the top of the mix.
5. Tear the fresh soft Puglia Mozzarella Cheese into small pieces with your fingers and scatter on top of the mixture at random.
6. Spread the olives over the top then drizzle with the peppers cooking oils.


Braised Broccolini with Mozzarella

(Serves 4)

Preparation & Cooking 10-15mins

250g Mamma Lucia Mozzarella (Capricciosa / La Pizzarella)
360gm (2 bunches) broccolini
4 tbsp olive oil
2 eschalots or 1 onion finely diced
2 cloves of garlic minced
250ml of chicken stock
Salt and pepper

Method

1. Cut the Mamma Lucia Mozzarella (Capricciosa / La Pizzarella) into slices.
2. Trim the bottom of the broccolini stalk and wash well.
3. Heat olive oil in a saucepan and lightly fry the onion and garlic for a minute.
4. Add the broccolini and fry at a medium heat for a further minute.
5. Add the chicken stock and simmer gently for 4-5 minutes.
6. The broccolini stems should be tender then season with salt and pepper.
7. Arrange them on a serving plate while still hot and place the mozzarella slices on top before serving.


Wrapped Bocconcini Spendini

(Serves 4)

Preparation & Cooking 10-15mins

200g Mamma Lucia Bocconcini Milk Cherries
12 to 18 slices prosciutto
30 pieces about (4cm cubes) of focaccia
Olive oil for brushing kebabs
5 anchovy fillets minced
Lemons for squeezing

Method

1. Soak bamboo skewers in water, you will need about 5 pieces of bread, 2 pieces of prociutto and 2 or 3 bocconcini milk cherry pieces per skewer.
2. Wrap the Mamma Lucia Bocconcini Milk Cherries in prosciutto. Starting and ending with pieces of bread thread ingredients alternately on the skewer and lightly brush with oil.
3. For the sauce heat the oil and minced anchovy and add the juice of 1 lemon just before serving in a small bowl.
4. Barbeque or grill the skewer until the cheese starts to melt a little and the prosciutto browns.
5. Serve kebabs with the sauce on the side for people to serve themselves.


Bocconcini, Cucumber and Tomato Salad

(Serves 4)

Preparation & Cooking 15-20mins

200g Puglia Bocconcini Milk Cherries
1 pint container of grape tomatoes
1 large English cucumber
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp mixed herbs

Method

1. Peel and chop the cucumber into bite-size pieces and place in a large bowl.
2. Add the grape tomatoes and the Puglia bocconcini milk cherries and mix well.
3. In a small bottle add the olive oil and balsamic vinegar and season to taste with salt and pepper. Pour over the salad mix and stir through so that it coats evenly.
5. Serve and enjoy with bbq meats.


Bocconcini, Chicken and Pesto Quesadilla

(Serves 4)

Preparation & Cooking 15-20mins

250g Mamma Lucia Fior de Latte (Large Bocconcini)
150g Chef’s Delight Traditional Basil Pesto
2 cups cooked shredded chicken
8 wholemeal tortillas
cup sliced roasted red capsicum
50gm spinach or rocket
Pre heat oven to 160c, Pre heat a sandwich press.

Method

1. Line a large baking tray with baking paper.
2. Combine chicken and pesto in a bowl, place 4 tortillas on a flat surface and top with chicken mixture.
3. Top with thin slices of Mamma Lucia large bocconcini cheese, capsicum, spinach/rocket and remaining tortillas.
4. Place 1 tortillas stack in sandwich press and cook for 3 minutes or until golden and cheese has melted.
5. Transfer to prepare baking tray and place in oven to keep warm and repeat with remaining stacks.
6. Serve as a snack or as part of a larger meal.


Traditional Insalata Caprese

(Serves 6)

Preparation & Cooking 5 mins

500g Puglia Fior de Latte (Large Bocconcini)
1kg Heirloom or perfectly Ripe Tomatoes
cup Fresh Basil (loosely packed) coarsely torn
40ml Extra virgin olive oil

Method

1. Thinly slice Mamma Lucia Fior de Latte (Large Bocconcini) and tomatoes.
2. Arrange tomato and mozzarella on a serving platter, scatter over basil, and drizzle with olive oil, season to taste and serve with crusty bread if desired


Fetta & Halloumi Cheese Pies

(Serves 4)

Preparation & Cooking 30-40mins

200g Mamma Lucia Halloumi Cheese (grated)
100g Mamma Lucia Marinated (cubed) Fetta Cheese
2 tablespoons thyme chopped
2 tablespoons mint chopped
1 teaspoon black pepper
1 teaspoon caraway ground
12 sheets of Filo Pastry
cup of olive oil or melted butter

Method

1. In a bowl mix the Mamma Lucia Halloumi Cheese and Mamma Lucia Fetta Cheese with the mint, thyme, pepper and caraway.
2. Cut the Filo sheets lengthwise into 3 even strips, this will give you 36 strips of pastry.
3. Brush one strip with oil or butter then place another strip on top, at the base of this spoon a small spoonful of the cheese mixture.
4. Fold the bottom edge of the pastry up to form a triangle over the filling, continue to fold the strip up until it’s all used forming a little triangular parcel.
5. Repeat until all the cheese and pastry is gone.
6. Place parcels on a baking tray with baking paper then brush with the remaining oil or butter mixture.
7. Bake in a hot oven for 15 mins or until the pastry is crisp and lightly browned.
8. Serve with drinks or as a snack before a meal, also great with a light salad.


Halloumi Salad

(Serves 2)

Preparation & Cooking 25-35mins

200g Puglia Halloumi Cheese cut into 2cm slices
1 Small Watermelon cut onto wedges and then cut into 2cm slices
Hand full of Mint leaves roughly chopped
50gm Pine nuts toasted lightly

Method

1. Arrange the Watermelon on a platter scatter the Puglia Halloumi Cheese on top then the mint and pine nuts.
2. Serve with other salads and BBQ meats.
3. You can also serve this salad on a bead of salad greens or with crusty bread.


Halloumi Kebabs

(Serves 2)

Preparation & Cooking 15mins

200g Mamma Lucia Halloumi Cheese cut into 3cm thick cubes
1 large red pepper de-seeded cut into 3cm cubes
1 large Zucchini cut into 3cm thick slices
1 small red onion cut into 8 wedges
8 bay leaves
1 lemon wedged

Method

1. Thread the Mamma Lucia Halloumi Cheese, pepper, zucchini, onion and bay leaves onto the skewers.
2. Pre Heat grill and cook the Halloumi Kebabs, turning regularly for 4 to 8 min or until cubes of Halloumi are well browned.
3. Finish with a big squeeze of lemon juice and serve as a hot snack.


Ricotta, Pesto and Baked Tomato Tarts

(Serves 4)

Preparation & Cooking 15-20mins

750g Mamma Lucia Reduced Fat Ricotta Cheese
150g Chef’s Delight Traditional Basil Pesto
200g Grape tomatoes (halved)
14 Long thin slices prosciutto
1 egg

Method

1. Pre-heat oven to 200c.
2. Line a muffin tray with a slice of prosciutto, covering sides and base. Use additional 2 slices to patch any gaps.
3. Mix the Mamma Lucia Reduced Fat Ricotta Cheese and egg together and season with salt and pepper.
4. Spoon the mixture into the prosciutto-lined cups and level the tops.
5. Push 4 tomatoes halves into the tops of each.
6. Spoon over a teaspoon of pesto around the tomatoes.
7. Bake for 25 minor until brown, cool slightly in the pan then gently remove.
8. Serve with salad or as part of an antipasto platter.


Ricotta hotcakes with Honeycomb Butter

(Serves 4)

Preparation & Cooking 15-20mins

375g Puglia Reduced Fat Ricotta Cheese
1/3 cups milk
2 eggs separated
cups plain flour
tsp baking powder
A pinch of salt
25g of butter

Method

1. Mix the Puglia Reduced Fat Ricotta Cheese, milk and egg yokes in a bowl.
2. Mix the flour, baking powder and salt in a bowl.
3. Mix the Puglia Reduced Fat Ricotta Cheese mixture into the flour mixture and combined.
4. Place egg whites in a bowl and beat until stiff peaks form.
5. Fold the egg whites through batter.
6. Lightly grease a non-stick frying pan with butter, drop 2 tbsp of mixture into the pan (don’t cook more then 3 at a time)
7. Cook over a medium heat for 2 minutes then turn, cook the other side until golden and then transfer to a warm plate to serve with butter.

Honeycomb Butter

250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 tbsp honey
1. Place all ingredients in a food processor and blend until smooth.
2. Shape into a log on plastic wrap, seal and chill in the fridge for 2 hours.
3. Serve the hotcakes with banana and a slice of the honeycomb butter.


Ricotta, Salmon, Zucchini and Peas Fettuccine

(Serves 4)

Preparation & Cooking 15-20mins

375g Mamma Lucia Reduced Fat Ricotta Cheese
200gm smoked salmon chopped
2 table spoons Olive oil
1 garlic clove
250gm zucchini, chopped
2 tbsp sour cream
400gm Fettuccine
250gm Peas (frozen or fresh)
cup fresh mint leaves chopped

Method

1. Cook garlic and zucchini in oil until lightly brown.
2. Cook the fettuccini pasta with plenty of water and salt adding the peas for the last minute.
3. Drain and return to the saucepan.
4. Stir in Mamma Lucia Reduced Fat Ricotta Cheese, sour cream, salmon, zucchini and garlic season well and stir in chopped mint.
4. Heat over a low heat for 1-2 mins and serve immediately.


Ricotta and Vegetable Rolls

(Serves 4)

Preparation & Cooking 20 -30mins

375g Puglia Reduced Fat Ricotta Cheese
100g Mamma Lucia Grated Parmesan Cheese
1 carrot grated
8 spring onions, chopped
250gm baby spinach
1 clove of garlic
Pinch of Nutmeg and salt and pepper
1 egg separated
8 large sheets of filo pastry
2 tbsp olive oil
2 tbsp sesame seed

Method

1. Preheat oven to 200c and brush backing tray with olive oil
2. Cook the carrots, spring onions, spinach and garlic in a saucepan for 5 minutes.
3. Mix the Mamma Lucia Reduced Fat Ricotta Cheese, Mamma Lucia Grated Parmesan Cheese and the egg white in a bowl, and then combine the vegetable mixture, salt, pepper and nutmeg.
4. Work with 4 sheets of pastry at a time brush two sheets with olive oil then top with other two sheets and brush with oil.
5. Arrange half the mixture in a row along one edge of the pastry extending it right to the end of the pastry.
6. Roll the pastry up firmly to form a long roll.
Using a sharp knife cut the roll into 3 or 6 slices. Repeat with the remaining pastry and filling.
7. Arrange the rolls, seam side down, brush with reserved egg yoke and sprinkle with sesame seeds.
8. Bake until the filling is firm and the pastry is brown, 12 to 15 mins.


Ricotta, Pesto and Pumpkin Macaroni

(Serves 4)

Preparation & Cooking 25-35mins

375g Mamma Lucia Reduced Fat Ricotta Cheese
100g Mamma Lucia Grated Parmesan Cheese
150g Chef’s Delight Traditional Basil Pesto
600g peeled pumpkin cut into 2cm pieces
400g macaroni pasta
30ml extra virgin olive oil
Salt flakes and cracked blk pepper

Method

1. Steam the pumpkin for 5-6 mins, or until tender
2. Cook macaroni in plenty of water with salt, drain and set aside.
3. Place a saucepan on low heat and pour in the olive oil.
4. Mix the Chef’s Delight Traditional Basil Pesto and Macaroni pasta together and pop in the saucepan and stir through
5. Place in deep bowls and top with Mamma Lucia Reduced Fat Ricotta Cheese
6. Sprinkle Mamma Lucia Grated Parmesan Cheese and serve


Ricotta, Spinach, Tomatoes and Pecorino Romano Pasta

(Serves 4)

Preparation & Cooking 25 -30mins

375g Puglia Reduced Fat Ricotta Cheese
100g Puglia Pecorino Romano Cheese (grated)
750gm Cherrie Tomato’s
4 Garlic cloves sliced
1 red onion thinly sliced
Handful fresh oregano
100ml extra virgin olive oil
500g Penne Pasta
100g Baby spinach
Salt and pepper to taste

Method

1. Pre heat Oven to 180c.
2. Place the tomatoes, garlic, oregano and onion on a baking tray and drizzle with olive oil.
3. Cook the pasta in a large saucepan with salted water until al dente.
4. Roast for 20 minutes or until wilted, mean while 4. Toss the pasta, tomato mixture, spinach and half the ricotta together in a large bowl.
5. Divide among serving bowls and top with the remaining ricotta and salt and pepper.
6. Garnish with grated Puglia Pecorino Romano Cheese.