INGREDIENTS:

20 pumpkin flowers

200 g Provolone Valpadana PDO mild

10 anchovies

Sunflower oil for frying

For the batter

125 g flour

2 eggs

200 g light beer

2 tablespoons of extra virgin olive oil

Fine salt to taste

Pepper to taste

PREPARATION:

Gently clean the squash blossoms from the stem and inner pistil without breaking them.

Cut the mild Provolone Valpadana PDO into sticks and cut the anchovies in half.

Fill the flowers with the Provolone and anchovies, slightly curling the tip of the flower to prevent the filling from escaping.

Prepare the batter by starting by putting the flour in a bowl together with the two eggs, begin to whisk everything by pouring in the beer to prevent lumps from forming.

Add the oil, salt and pepper.

Dip the flowers in the batter, taking care not to let them open.

In a fairly large pan, bring the sunflower oil to 180°, then dip no more than 3 flowers at a time, to prevent the oil from getting too low in temperature and the frying will not be crispy.

INGREDIENTS:

320 g sedanini rigati

2 purple aubergines

150 g Provolone Valpadana cheese PDO strong

1 kg tomato puree

1 garlic clove

1 shallot

1 sprig of basil

1 teaspoon sugar

peanut oil to taste

extra virgin olive oil to taste

salt to taste

pepper to taste

PREPARATION:

Start by julienne-cutting the shallot and browning it in a saucepan with a little oil and the poached garlic clove.

When the shallot is well browned, remove the garlic and add the tomato puree. Add the sugar, a pinch of salt, a grinding of pepper and the roughly chopped basil.

Bring to the boil and cook on a medium heat for about 35 to 40 minutes.

Meanwhile, wash the aubergines and cut them into cubes.

Put plenty of peanut oil in a frying pan and fry the aubergine cubes.

Drain the aubergines and place them on blotting paper to remove excess oil.

Cook the sedanini in plenty of salted water, drain them and pour them into the tomato.

Stir well and add the fried aubergines.

Serve with plenty of coarsely grated strong Provolone Valpadana PDO and a few basil leaves.

INGREDIENTS:

1 kg aubergines

1 golden onion

500 g tomato puree

100 g mozzarella

300 g Provolone Valpadana PDO mild

100 g Provolone Valpadana PDO strong

1 litre sunflower oil

1 bunch of basil

flour 00 to taste

fine salt to taste

black pepper to taste

extra-virgin olive oil to taste

PREPARATION:

Start by cutting the aubergines into rounds half a centimetre thick, arrange them in a baking dish in layers and sprinkle each layer with a pinch of fine salt.

When you have finished slicing the aubergines, cover them with another baking dish on which you will place a weight.

Leave them like this for 1/2 hour.

After this time, drain and dry the aubergines with paper towels.

Put some flour in a dish and bread the aubergines.

In the meantime, heat the sunflower oil in a frying pan. When it reaches 170° C, dip a few slices at a time into the breaded aubergines.

When they are golden brown, drain them and place them without overlapping on a tray with paper towels.

For the tomato sauce, cut the onion into cubes and fry it in a pan with a little oil, when it is golden brown pour in the tomato puree, add salt, pepper and a few basil leaves.

Let it cook for about 1 hour on a medium heat. After placing a first layer of tomato sauce on the base of the oven dish, start composing the layers of parmigiana.

Start with the aubergines, cover them with the tomato sauce, the mild and strong Provolone Valpadana PDO and a few basil leaves. Alternate the layers following the same order.

Let the parmigiana rest in the fridge for a few hours before baking it at 180° for about 30 minutes. Remove from the oven and serve.

INGREDIENTS:

for fresh pasta:

300 g type 00 flour

100 g semolina flour

3 whole eggs

1 yolk

For the filling

350 g Provolone Valpadana PDO mild

100 g cow’s ricotta

50 g cooking cream

lemon peel to taste

Salt to taste

pepper to taste

For the sauce

750 g date sauce

1 shallot

basil to taste

extra-virgin olive oil to taste

sugar to taste

salt to taste

pepper to taste

4 anchovies

PREPARATION:

Start by preparing the fresh dough by placing the flours, eggs and yolk, a drizzle of oil and a pinch of salt in a bowl.

Knead vigorously until a smooth and homogeneous dough is obtained.

Transfer to a work surface and knead again to make it elastic.

Wrap it in a slightly damp cloth and let it rest for at least 1 hour.

To prepare the ravioli filling, start by grating the mild Provolone Valpadana PDO.

In a bowl, place the ricotta, cream and previously grated Provolone cheese and start mixing.

When you have obtained a creamy mixture, add grated lemon peel, a pinch of salt and ground pepper.

Put the filling into a piping bag and leave it in the fridge for at least 10 to 15 minutes.

Take the dough and after dividing it into smaller pieces roll it out into 2-3 mm sheets with the help of a sheeter.

Make a large enough hole in the pastry bag and place small balls of filling on the pastry sheet, about 3 cm apart.

Place another sheet of pastry on top and seal the filling well between each sheet, making sure that all the air escapes.

With a knurled pastry cutter, cut the ravioli into squares.

In a pan, put a little oil and the roughly chopped shallot.

Once the shallot is browned, pour in the date puree, sugar, a pinch of salt and chopped basil.

Let it cook for about 35 to 40 minutes.

Bring plenty of salted water to the boil, boil the ravioli for 3 minutes, drain them and place them in a bowl with a drizzle of extra virgin olive oil.

Serve by placing the date sauce at the base on which to lay the ravioli.

Finish the dish by adding the anchovy cut into small pieces and a few basil leaves.

INGREDIENTS:

400 g chicken chest

1 head of lettuce

4 slices of toasted bread

3 beefsteak tomatoes

1 red onion

200 g Provolone Valpadana cheese PDO strong

breadcrumbs to taste

extra virgin olive oil q.b.

salt to taste

pepper to taste

For the Cesar sauce

n.1 egg

150 ml extra virgin olive oil

40 g of finely grated Provolone Valpadana cheese PDO strong

salt to taste

pepper to taste

lemon juice to taste

Worcestershire sauce to taste

vinegar to taste

mustard to taste

PREPARATION:

Wash and dry the lettuce.

Cut the bread into cubes and toast it with a little oil in a preheated oven at 200° for 6/7 min.

Cut the chicken breast into strips, coat it in breadcrumbs and then place it in a hot non-stick frying pan with a little oil.

Cook it over a high flame for about 10 minutes, turning it so that it does not burn.

Cut the tomatoes into large wedges and the onion into julienne strips.

For the sauce: in the glass of the food processor, pour the egg yolk, crank and drizzle in the extra virgin olive oil. Once the sauce has solidified, add all the other ingredients as desired.

Add the chicken, tomatoes, bread croutons, onion and slivers of strong Provolone Valpadana PDO to the salad.

Add the Cesar sauce on top.

INGREDIENTS:

400 g red dates

400 g yellow dates

200 g Cerignola olives

40 g lemon juice

60 g extra-virgin olive oil

400 g Provolone Valpadana PDO strong

2 g salt

pepper to taste

dried oregano to taste

basil to taste

PREPARATION:

Wash and cut the tomatoes and let them drain for 5 minutes in a colander.

Stone the olives and cut them in half.

Cut the strong Provolone Valpadana PDO into cubes of about 1.5 cm.

Mixing with a whisk, add one ingredient at a time, salt, lemon juice, extra virgin olive oil and dried oregano, in this order to obtain an emulsion. Place the cherry tomatoes in a bowl, add the olives and the cubes of strong Provolone Valpadana PDO and dress with the emulsion. Serve, adding a sprinkling of pepper and the basil leaves

INGREDIENTS:

320 g barley

4 courgettes

200 g pumpkin flowers

250 g Provolone Valpadana PDO cheese strong

mint leaves to taste

fine salt to taste

pepper to taste

PREPARATION:

 Place a pot with water on the cooker, bring to the boil and add salt.

Pour in the barley and let it cook for 30 minutes.

Wash and cut the courgettes into small brunoise, toss them in a pan with a little oil, season with salt and pepper and cook for three to four minutes so that they remain crispy.

Wash and remove the pistils from the courgette flowers, cut them into julienne strips and add them to the courgettes in the last minute of cooking.

Cut the Provolone Valpadana PDO into half-centimetre cubes and set aside.

Drain and rinse the barley, place it in a bowl and add the courgettes with the courgette flowers.

Add the cubes of strong Provolone Valpadana PDO.

Serve and finish with a sprinkling of black pepper and some mint leaves.

INGREDIENTS:

12 slices of bread cassette

4 slices of chicken breast

16 lettuce leaves

4 auburn tomatoes

250 g Provolone Valpadana PDO mild

50 g butter

Mayonnaise to taste

Salt to taste

Pepper to taste

PREPARATION:

For each club sandwich:

In a frying pan melt the butter and mash the bread in it until crispy and golden.

On a hot grill place the chicken greased with a drizzle of oil, salt and pepper.

Once the chicken is cooked, place the three slices of bread on the griddle and place the mild Provolone Valpadana PDO on top, let it melt and then move to a cutting board.

Start spreading the mayonnaise on the bread, place two lettuce leaves and three slices of tomato on top, half the chicken breast cut into strips and cover with another slice of bread.

Repeat again and finally cover with the last slice of bread.

Cut the sandwich diagonally and serve.

INGREDIENTS

INGREDIENTS:

320 g fregola sarda

200 g mild Provolone Valpadana PDO

4 artichokes

1 sausage

1 shallot

1 lt broth

extra-virgin olive oil q.b.

salt to taste

PREPARATION:

Clean the artichokes by removing the tougher leaves and the hairy part inside, to prevent them from darkening, soak them in cold water with half a lemon inside.

Dry them well and cut them into thin slices.

In a frying pan, sauté the shallot with a little oil and then add the artichokes, sauté them for a few minutes, add half a glass of water, a pinch of salt and let them cook for 5 minutes over a high flame with the lid on.

Heat a non-stick frying pan over a high flame. Once it is hot, put in the sausage, broken up and without the skin.

Brown over a high flame for 4 to 5 minutes and then set aside.

In a pan toast the fregola with a drizzle of oil and a pinch of salt, when it is hot pour in the broth to cover and leave over a high flame until it comes to the boil.

10 minutes after it comes to the boil add all the artichokes and half the sausage.

Let it cook another 12 minutes or so, adding more stock as necessary.

Once cooked, remove from the heat, pour in the grated Provolone Valpadana PDO and stir; add the remaining sausage and serve.

INGREDIENTS:

320 g fregola sarda

2 courgette

1 yellow pepper

1 red pepper

1 red onion

1 aubergine

100 g yellow dates

1 bunch of mint

200 g strong Provolone Valpadana cheese PDO

extra virgin olive oil q.b.

salt to taste

pepper to taste

vinegar to taste

PREPARATION:

Dice the courgettes and aubergines, keeping them separate from each other, and sauté them separately in a pan with a little oil; then put everything in a bowl.

Cut the cherry tomatoes, the red onion into thin julienne strips and the pepperoni into small cubes and add to the sautéed vegetables.

Cut a few mint leaves into thin julienne strips and add them to the vegetables with a pinch of salt, pepper, a drizzle of oil and a dash of vinegar.

Cook the fregola in plenty of salted water for about 2 minutes.

Drain and pour into the bowl with the vegetables, let cool and add the diced Provolone Valpadana PDO.

Season with oil, salt and pepper if necessary and serve.