INGREDIENTS:

1 onion

1 carrot

1 celery stalk

500 g veal

1 glass of red wine

300 g chestnuts

50 g strong Provolone Valpadana PDO

2 sprigs of rosemary

4 sage leaves

100 g flour

extra-virgin olive oil to taste

fine salt to taste

coarse salt to taste

PREPARATION:

Bring a pot of plenty of water with a pinch of coarse salt and a sprig of rosemary to the boil, throw in the chestnuts and let them cook for about 25 to 30 minutes.

After they have cooled, peel them and keep them aside.

Using a food processor, chop the celery, carrot, onion and half a clove of garlic without the soul with a pinch of salt and a drizzle of oil until smooth.

In a fairly high pan, start browning the vegetable mixture over a medium flame.

Cut the veal into cubes of about 3 cm and after flouring it, toss it in a pan previously heated over a high flame with a little oil.

Scald the meat over a high flame until it is coloured on all sides, then pass it into the saucepan where the vegetable mix is wilting, adding the remaining rosemary sprig and the sage, tied together with kitchen string so that they can be easily removed.

Deglaze with red wine and let the alcohol evaporate, then add two glasses of water and half the chestnuts.

Leave on a low flame for about 30 minutes with the lid on; add more water if necessary.

Add the remaining chestnuts and leave on a medium heat for another 10 minutes without the lid.

Plate the stew with the chestnuts and finish the dish with thick slivers of strong Provolone Valpadana PDO.

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INGREDIENTS

for the chestnut gnocchi

200 g chestnut flour

200 g 00-type flour

1 egg

120 ml water

120 ml milk

40 g butter

extra virgin olive oil to taste

rosemary to taste

fine salt to taste

For the Provolone cream

300 g mild Provolone Valpadana PDO

100 g of cream

PREPARATION:

Start preparing the gnocchi by mixing the two sifted flours and a pinch of salt in a bowl. Separately, in a jug combine the milk, water and a little oil and stir.

Add the egg to the flours and incorporate the liquids. Knead the dough until it is amalgamated, but without handling it too much.

Form into a ball, cover with a cloth and let it rest for about 30 minutes.

Divide the dough into chunks to form strands 2 cm in diameter, then cut into 2 cm pieces.

Now dust the dumplings with 00-type flour to prevent them from sticking.

Put the cream in a saucepan and heat until it comes to the boil, then pour the mixture a little at a time over the cubes of sweet Provolone Valpadana PDO, stirring continuously with a whisk to melt it.

In a frying pan, melt the butter with the rosemary.

Boil the gnocchi in plenty of salted water until they rise to the surface, drain them gently and toss them in the pan with the butter and rosemary.

Serve the gnocchi with the mild Provolone Valpadana PDO fondue as a base.

INGREDIENTS:

400 g carnaroli rice

400 chanterelles

1.5 l vegetable stock

1 white onion

½ glass of white wine

150 g strong Provolone Valpadana cheese PDO

30 g butter

extra-virgin olive oil to taste

salt to taste

pepper to taste

PREPARATION:

Wash the chanterelles under running water, taking care to remove all traces of soil.

Dry them well with a tea towel and divide them in half, or in three parts for the larger ones.

In a non-stick frying pan, melt the butter until it becomes hazelnut, then add the chanterelles and sauté for a few minutes.

Adjust the salt and pepper.

Cut the onion into small cubes, place it in the pan with a little oil and brown it gently, then pour in the rice and toast it.

Deglaze with white wine and add the stock.

Let it cook over medium heat for about 18 minutes from when it comes to the boil, adding stock as needed.

About halfway through cooking, add half of the chanterelles.

When the rice is cooked, turn off the flame and add the strong Provolone Valpadana PDO grated in small flakes and stir, add the remaining half of the chanterelles and serve.

Once served, finish by decorating with curls of spicy Provolone Valpadana PDO.

INGREDIENTS:

1 kg cleaned pumpkin

1 medium-sized leek

800 ml vegetable stock

200 g Provolone Valpadana cheese PDO strong

100 g cooking cream

30 g butter

60 g roasted pumpkin seeds

4 amaretti

Salt to taste

pepper to taste

extra-virgin olive oil to taste

nutmeg to taste

PREPARATION:

Start by washing and cutting the leek into rounds, heat a saucepan with a little oil and let it fry.

Add the pumpkin, previously roughly diced.

Deglaze with the stock and add it until the pumpkin and leek are covered.

Cook on a medium heat for about 25 minutes with the pan half-covered, stirring frequently.

When the pumpkin is soft, add salt, a grinding of pepper and a sprinkling of nutmeg.

Add the butter and cream, mix well and blend with an immersion blender.

If necessary and depending on the desired consistency, add a little more vegetable stock while blending.

Season with salt and pepper and pass the soup through a fine-mesh strainer to remove any chunks.

Serve the creamy soup on a plate with the strong Provolone Valpadana PDO cheese flakes, toasted pumpkin seeds and a little amaretti dust.

INGREDIENTS

400 g carnaroli rice
600 g delica pumpkin
1.5 lt vegetable stock
1 white onion
½ glass of white wine
120 g Provolone Valpadana PDO mild
extra-virgin olive oil q.b
salt to taste
pepper to taste
4 amaretti

PREPARATION:

Peel and clean the pumpkin, cut it into cubes and put it in a pan with a little oil, salt and a pinch of pepper, add a glass of water and let it cook on a medium flame for 20 minutes. Remove the lid and let it cook for another 10 minutes to dry out.
Blend the pumpkin until a thick and creamy puree is obtained.
Cut the onion into small cubes, place it in the pan with a little oil and brown it gently, then pour in the rice and toast it.
Deglaze with the white wine and add the stock.
Let it cook over medium heat for about 18 minutes from when it comes to the boil, adding stock as needed.
About halfway through cooking, add the pumpkin puree.
When the rice is cooked, turn off the flame and add the mild Provolone Valpadana PDO to thicken.
Once served, crumble some amaretti biscuits over the risotto and serve.

INGREDIENTS

200g Type “0” flour
2 Eggs
2 Medium potatoes already boiled
200 g mild Provolone Valpadana PDO
Fresh milk
Salt and pepper
Butter
Sage
Hazelnuts

PREPARATION

Mix eggs and flour, until a homogeneous mixture is obtained. The more you work it, the more digestible it will be. Cover with cling film and let it rest for 30 minutes at room temperature.
Meanwhile, mash the potatoes with a potato masher and add the diced Provolone Valpadana PDO, salt and pepper. Adjust the density with a little fresh milk. Put it in a pastry bag.
Go back to the dough and roll it out as thinly as possible: the protagonist must be the filling.
Add the filling with the pastry bag, then close and cut the ravioli with a pasta cutter.
Cook in boiling salted water for three minutes, then brown them in a pan where you have melted the butter with the sage in a bain-marie. Serve the tortelli well-stirred and finish with the chopped hazelnuts, possibly also with a mild Provolone Valpadana PDO fondue!

Chef’s tip: Use a 00 flour for the dough initially, it’s the best to start!

INGREDIENTS

4 Slices of homemade brioche bread
2 Red onions
3 Spoons of brown sugar
Butter and red wine vinegar
Black lumpfish roe
Provolone Valpadana PDO mild

PREPARATION

Cut the onions into julienne strips, then brown them in a pan with butter. Add the brown sugar, the red wine vinegar and cover with water. Let the liquids evaporate, then stew it for a few minutes, season with salt and pepper and turn off the heat. Set it all aside.
Cut the mild Provolone Valpadana PDO into medallions. Brush the brioche bread with butter, place a medallion of mild Provolone Valpadana PDO on top of each slice and toast everything in the oven.
When hot, serve the slices of toasted brioche bread with melted Provolone Valpadana PDO and add the red onions and black lumpfish roe as a finish, for an easy and gourmet aperitif!

Chef’s tip: If you want to increase the value of the recipe, use caviar instead of lumpfish roe!

INGREDIENTS

1 Celeriac
Breadcrumbs
1 Egg
Frying oil
Fresh aromatic herbs
Flour
Salt and pepper
90 g mild Provolone Valpadana PDO
150 g Asparagus
Garlic

PREPARATION

Cut the celeriac, after having cleaned it, into slices the thickness of a classic cutlet. Blanch it for five minutes in boiling water, then dry it well with absorbent paper. Then pass it in the flour, then in the beaten egg and finally in the breadcrumbs with added finely chopped aromatic herbs. Fry everything in boiling seed oil at 160° C until golden brown.
Meanwhile, clean the asparagus and sauté them in a pan with extra virgin olive oil, garlic and aromatic herbs. Add salt and pepper and set it all aside.
Cut the mild Provolone Valpadana PDO into thin slices; then, arrange it on the fried celeriac and put it in the oven at 200° C for a few minutes, the mild Provolone Valpadana PDO will melt and the fried food will keep its crunchiness! Lightly salt and serve with the asparagus on the bottom and with the cutlet immediately above. Finish off with fresh herbs to give aroma.

Chef’s tip: Use a kitchen thermometer for your fry-ups, they will be much lighter if you check the temperature!

INGREDIENTS

Half a delica pumpkin
Oil, salt, pepper
Oregano, cinnamon, rosemary
2 Red onions
3 Spoons of brown sugar
Butter and red wine vinegar
100 g Fresh cream
200 g mild Provolone Valpadana PDO
Breadcrumbs

PREPARATION

Cut the onions into julienne strips, then brown them in a pan with butter. Add the brown sugar, the red wine vinegar and cover with water. Let the liquids evaporate, then stew for a few minutes, season with salt and pepper and turn off the heat. Set it all aside.
Arrange the breadcrumbs in the pan; then, sauté everything with oil and oregano, over high heat. Set it aside
Heat the cream in a saucepan; then, add the finely chopped mild Provolone Valpadana PDO and let it melt until it has the consistency of a fondue.
Cut the pumpkin into slices about 3 cm thick, place it in an oven pan and season with oil, salt, pepper, rosemary and cinnamon. Bake in a preheated oven at 190° C for about twenty minutes, until it is browned.
Serve with the pumpkin on the base of the dish, add the cream of mild Provolone Valpadana PDO, the caramelized onion and finish with the toasted bread!

Chef’s tip: You can season the pumpkin with any spice you like, and if you cut it thinner, you will get delicious appetizer chips in the oven!

INGREDIENTS

250 g Fresh potato gnocchetti
100 g Milk
100 g Fresh cream
100 g Provolone Valpadana PDO mild
150 g Porcini mushrooms
Garlic
Parsley
Salt and pepper

PREPARATION

Place the milk, cream and the finely chopped mild Provolone Valpadana PDO in a saucepan, melt everything and bring to the boil. Set aside
Cut the porcini mushrooms and brown them in a pan with unpeeled garlic, oil and parsley. Add salt and pepper.
Cook the gnocchi in boiling salted water until they float, then toss them for a minute in the pot with the mushrooms. Add the mild Provolone Valpadana PDO cream and mix everything.
Serve hot with a sprinkling of chopped parsley!

Chef’s tip: Never wash the mushrooms under running water, they will absorb it all and will not remain crunchy. Use a damp cloth and wipe them well!