Hors d'oeuvres Archivi - Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe

Toasted brioche bread with butter, red onion, melted mild Provolone Valpadana P.D.O. and black lumpfish roe

emilioP — Tue, 08 Feb 2022 09:00:06 +0000

for 2 people – difficulty: easy – preparation time: 25 minutes

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!

L'articolo Toasted brioche bread with butter, red onion, melted mild Provolone Valpadana P.D.O. and black lumpfish roe proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Celeriac Milanese style with mild Provolone Valpadana P.D.O. and sautéed asparagus

emilioP — Mon, 07 Feb 2022 16:20:14 +0000

for 2 people – difficulty: difficult – preparation time: 30 minutes

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!

L'articolo Celeriac Milanese style with mild Provolone Valpadana P.D.O. and sautéed asparagus proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Tortillas de patatas with mild Provolone Valpadana P.D.O. and cured ham at the end

emilioP — Sun, 06 Feb 2022 16:30:49 +0000

for 2 people – difficulty: easy – preparation time: 20 minutes

INGREDIENTS

3 Medium potatoes
Seed oil
200 g mild Provolone Valpadana PDO
100 g Fine-cut cured ham
Salt and pepper
4 Eggs
Garlic powder

PREPARATION

Cut the potatoes into thin slices, then cook them in seed oil until ¾ cooked. At this point, drain them, dry them and create a dough by adding the eggs, finely diced 100 g of mild Provolone Valpadana PDO, salt and pepper and the garlic powder. Gently cook the omelette in a pan, taking care to keep it covered with a lid. Turn it carefully and finish cooking.
Cut the remaining mild Provolone Valpadana PDO into slices, and put it on the tortillas. Finish it in the oven for five minutes with the grill.
Take it out of the oven, cut it into wedges and place it on a serving dish, with the slices of cured ham put at the end next to the melted mild Provolone Valpadana PDO, what a sight!

Chef’s tip: Have you ever tried it with saffron? It gives it an incredible fragrance!

L'articolo Tortillas de patatas with mild Provolone Valpadana P.D.O. and cured ham at the end proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Poached egg, sautéed spinach and strong Provolone Valpadana P.D.O. flakes

emilioP — Sat, 05 Feb 2022 16:00:55 +0000

for 2 people – difficulty: average – preparation time: 10 minutes

INGREDIENTS

2 Organic eggs
200 g Spinach
Butter
White wine vinegar
Salt and pepper
Strong Provolone Valpadana PDO

PREPARATION

Bring the water almost to a boil in a tall saucepan. Add two tablespoons of white vinegar and a pinch of salt.
Meanwhile, brown the spinach over high heat with a knob of butter, add salt and set them aside.
Break the egg into a small bowl first, and then throw it into the water, taking care to create a vortex with a fork. Cook the egg in water for about two minutes. The egg white must coagulate and the yolk must remain runny.
Drain the egg, add salt and pepper and serve with the spinach on the bottom. Finish with the strong Provolone Valpadana PDO flakes, enjoy your meal!

Chef’s tip: If you are a beginner, add an extra spoonful of vinegar to make the poached egg!

L'articolo Poached egg, sautéed spinach and strong Provolone Valpadana P.D.O. flakes proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Chickpea patties and mild Provolone Valpadana P.D.O. with turmeric mayonnaise

emilioP — Fri, 04 Feb 2022 15:00:08 +0000

for 2 people – difficulty: low – preparation time: 15 minutes

INGREDIENTS

100 g Cooked chickpeas
1 Egg
100 g Provolone Valpadana PDO mild
Breadcrumbs
Frying oil
Salt and pepper
Parsley
Cumin, Curry, Paprika
Turmeric
70 g Fresh mayonnaise

PREPARATION

Put the chickpeas, Provolone Valpadana PDO, parsley, egg, salt and pepper in a mixer. Add the spices and mix everything. Then form slightly flattened patties and pass them in the breadcrumbs.
Meanwhile, flavour the mayonnaise with turmeric.
Fry the patties in abundant seed oil until golden brown. Drain, salt and dry them on absorbent paper.
Serve the patties with the mayonnaise on the side and with a few cubes of mild Provolone Valpadana PDO!

Chef’s tip: They are delicious with a garlic mayonnaise, for the bravest!

L'articolo Chickpea patties and mild Provolone Valpadana P.D.O. with turmeric mayonnaise proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Cauliflower boiled with salted zabaglione with mild Provolone Valpadana P.D.O. and poppy seeds

emilioP — Thu, 03 Feb 2022 08:00:00 +0000

for 2 people – difficulty: low – preparation time: 15 minutes

INGREDIENTS

2 Egg yolks
Salt, pepper
Extra virgin olive oil
Apple cider vinegar
A teaspoon of sugar
30 g Provolone Valpadana PDO mild
Poppy seeds

PREPARATION

Bring salted water to the boil with a spoonful of apple cider vinegar. Blanch the tops of the cauliflower for five minutes, keeping them crunchy. Once drained, season them with salt, apple cider vinegar and extra virgin olive oil.
Prepare salted zabaglione in a bain-marie, with the egg yolks in a bowl and boiling water underneath. Add a teaspoon of sugar, a pinch of salt and the finely chopped mild Provolone Valpadana PDO. It will all have to melt and the yolks will have to coagulate to obtain a creamy consistency (they will have to reach about 70° C).
Arrange the cauliflowers on a plate, add the creamy salted zabaglione and then the poppy seeds.

Chef’s tip: This recipe can be made with all types of cabbage, try it also with broccoli or brussels sprouts!

L'articolo Cauliflower boiled with salted zabaglione with mild Provolone Valpadana P.D.O. and poppy seeds proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Aubergine caponata with strong Provolone Valpadana PDO and sliced almonds

emilioP — Wed, 02 Feb 2022 09:00:53 +0000

for 2 people – difficulty: average – preparation time: 40 minutes

INGREDIENTS

1 Dark round aubergine
2 Small dark courgettes
2 Coppery tomatoes
1 Stick of celery
1 Red onion
40 g White wine vinegar and 40 g White sugar
Seed oil for frying
Oil, salt and pepper
Basil
Sliced almonds
Provolone Valpadana PDO strong

PREPARATION

Cut the aubergines into cubes of 2 cm per side. Fry them in seed oil at 160° C until golden brown. Dry, salt them and set aside.
Brown the courgettes cut into cubes of 1cm per side in a pan with extra virgin olive oil. Salt them and set aside.
In a pan, sauté the red onions cut into julienne strips, the celery cut into very small cubes and the coarsely chopped coppery tomato. Cook for about 20 minutes. Add the aubergine and courgettes to the bowl. Meanwhile, dissolve the sugar and vinegar in a saucepan. Pour into the bowl with the other cooked ingredients, it will be the typical sweet and sour of the caponata. At this point, break up abundant basil by hand and add the toasted sliced almonds.
Coarsely grate the strong Provolone Valpadana PDO and serve with the aubergine caponata. Add plenty of Provolone Valpadana PDO for a well-pronounced taste!

Chef’s tip: Caponata is made in hundreds of different ways, you can add raisins, pine nuts … look for your favourite version!

L'articolo Aubergine caponata with strong Provolone Valpadana PDO and sliced almonds proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Tomato gazpacho, cubes of strong Provolone Valpadana P.D.O. and hard-boiled eggs

emilioP — Tue, 01 Feb 2022 16:00:12 +0000

for 2 people – difficulty: easy – preparation time: 10 minutes

INGREDIENTS

2 Eggs
3 Coppery tomatoes
1 Friggitello pepper
Oil, salt and pepper
80 g Provolone Valpadana PDO strong
30 g Stale bread crumb

PREPARATION

Boil the eggs for 12 minutes in boiling water. Cool them in cold water and shell them. Cut in half and set aside.
Blend the coppery tomatoes with oil, salt, pepper, the friggitello pepper and the bread crumb. If necessary, filter everything.
Cut the strong Provolone Valpadana PDO into cubes and prepare to serve: place the gazpacho on the bottom of the plate, the cubes of strong Provolone Valpadana PDO and lastly the hard-boiled eggs.
Finish with a generous serving of extra virgin olive oil.

Chef’s tip: You can enhance your gazpacho in many ways, for example add a few cubes of watermelon or a few raspberries while blending the tomato, you’ll see how good it is!

L'articolo Tomato gazpacho, cubes of strong Provolone Valpadana P.D.O. and hard-boiled eggs proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Tomato bruschetta, mussel salad and strong Provolone Valpadana P.D.O. flakes

emilioP — Tue, 01 Feb 2022 14:30:32 +0000

for 2 people – difficulty: easy – preparation time: 15 minutes

INGREDIENTS

4 Slices of homemade bread
500 g mussels
Oil, garlic, parsley
200 g coppery tomatoes
Extra virgin olive oil, salt and pepper
Provolone Valpadana PDO strong

PREPARATION

Add oil, unpeeled garlic clove, parsley stalks to a pan and add the mussels.
Heat everything over a low heat with the help of a lid. As soon as they are open, remove their shells and set the mussels aside. Dress them with extra virgin olive oil.
Finely dice the coppery tomatoes, add salt, minced garlic, extra virgin olive oil.
Toast the bread in the oven and grate the Provolone Valpadana PDO.
Serve with the bruschetta on the plate, add the diced tomato, the seasoned mussels and finish with the strong Provolone Valpadana PDO flakes and a few sprigs of parsley!

Chef’s tip: This recipe is of Spanish origin, so with strong flavours, enhance it with a little paprika to finish off!

L'articolo Tomato bruschetta, mussel salad and strong Provolone Valpadana P.D.O. flakes proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.

Oven-baked artichokes with strong Provolone Valpadana P.D.O.

emilioP — Fri, 08 Oct 2021 23:26:21 +0000

for 4 people – difficulty: medium – preparation time: 50 minutes

INGREDIENTS

70 g of strong Provolone Valpadana P.D.O.
8 artichokes
1 lemon
6 slices of white sandwich bread
2 cloves of garlic
40 g of herbs (parsley, basil, thyme)
Extra-virgin olive oil, salt, pepper

PREPARATION

Clean the artichokes by removing the harder outer leaves and keeping about 3 cm of stem. Cut them in half lengthwise, remove the inner beard and put them in a bowl filled with cold water and lemon juice.

Peel a clove of garlic and brown it in a large pan also suitable for baking with 4 tablespoons of extra-virgin olive oil. Add the artichokes well drained and cook over low heat 20 minutes, taking care to turn them from time to time, keeping them intact and adding a bit of water to keep them moist..

Add salt and pepper to taste. Put the slices of bread in the mixer together with the peeled clove of garlic and the herbs. Mix until you obtain a homogeneous and lumpy blend.

Fill the artichokes with the prepared blend, sprinkle them with a bit of oil and put them in the oven in grill mode for about 5 minutes, until they become golden and crunchy.

Take the artichokes out of the oven, sprinkle with curls of strong Provolone Valpadana P.D.O. and serve.

L'articolo Oven-baked artichokes with strong Provolone Valpadana P.D.O. proviene da Born To Be Authentic - Provolone Valpadana a PDO Cheese from Europe.