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:

400 g calamarata

350 g swordfish

300 g yellow dates

100 g black olives

10 g capers

1 clove of garlic

100 g strong Provolone Valpadana cheese PDO

½ glass of white wine

salt to taste

pepper to taste

extra virgin olive oil to taste

PREPARATION:

Cut the swordfish into cubes of about 2 cm, salt and pepper lightly.

Heat the oil in a frying pan with the clove of garlic and let it brown without burning.

Remove the garlic and drop the swordfish into the hot oil. After a few minutes, deglaze with the white wine and leave on a high flame for 2/3 minutes.

Cut the cherry tomatoes in half, the olives into rounds and the capers roughly.

Put everything into the pan with the swordfish and turn off the flame.

Cook the calamarata in plenty of salted water, drain it and pour it into the pan with the swordfish.

Add, if necessary, half a glass of cooking water from the pasta to mix everything together.

Serve and grate the strong Provolone Valpadana PDO on top.

INGREDIENTS:

8 slices of chicken chest

16 slices of streaky bacon

200 g of Provolone Valpadana PDO mild

½ glass of white wine

n.16 sage leaves

Extra virgin olive oil q.b.

Salt to taste

Pepper to taste

Mustard seeds to taste

PREPARATION:

Take the chicken chest slice, beat it lightly with a meat tenderizer and then divide it in two by the shorter side.

Place a slice of streaky bacon and a thin slice of mild Provolone Valpadana PDO in the middle of each half.

Roll up the rolls, place a sage leaf where the closure is and fasten with a toothpick.

Heat a non-stick frying pan with a little oil, salt and pepper the roulades and then start browning them on all sides.

When they are golden brown, deglaze with white wine and cook for 15 minutes with the lid on a low flame.

If necessary, add half a glass of water.

Serve them with mustard seeds.

INGREDIENTS:

n.12 slices of bread cassette

1 avocado

12 slices of bacon

100 g Provolone Valpadana PDO strong cheese

4 eggs

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 bacon and cook it until crispy. After cooking the bacon, place the bread on a chopping board and spread the mayonnaise, place ½ of the thinly sliced avocado, the bacon and the strong Provolone Valpadana PDO flakes, cover with the slice of bread. Repeat again and finally cover with the last slice of bread. In a non-stick frying pan, melt a knob of butter until it becomes hazelnut, then pour in an egg being careful not to break the yolk and let it cook. Place the egg as desired in one of the sandwich layers or lay it on top. Cut the sandwich diagonally and serve.

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.

t.

INGREDIENTS:

4 piadine romagnole
400 g speck
2 red radicchios
1 red pepper
1 yellow pepper
200g Provolone Valpadana PDO strong
extra-virgin olive oil q.b
salt to taste
pepper to taste

PREPARATION:

In a very hot non-stick pan, heat the piadina 1 minute per side.
Then place the strong Provolone Valpadana PDO sliced into thick flakes on top and leave for a few seconds so that the provolone melts.
Then add the bacon and a few washed and dried red radicchio leaves.
Finally add the red and yellow peppers, previously cut into sticks and seasoned with a drizzle of oil, a pinch of salt and a grinding of pepper.
Roll up and serve the piadina cut in half.

INGREDIENTS:

1 kg golden onions
1 litre vegetable stock
50 g butter
4 slices of homemade bread
350 g Provolone Valpadana cheese PDO strong
flour type 00 q.b
salt to taste
pepper to taste
extra-virgin olive oil to taste
water to taste

PREPARATION:

Start by cutting the onions into thin slices and quickly coat them in flour.
Place a pan with butter and a drizzle of extra virgin olive oil on the stove. When the mixture is hot, add the previously floured onions and brown for 5 minutes. Add the vegetable stock until everything is covered.
Cook on a medium heat with the lid on for about 30/35 minutes.
Take the bread slices and cut them into cubes, place them on a baking tray with a drizzle of oil and put them in a preheated oven at 180° for about 8 minutes.
Place the bread croutons on the plates, pour the onion soup on top, and cover with grated strong Provolone Valpadana PDO. Arrange the plates in a baking dish, place them under the oven grill for 7 to 8 minutes and serve.

INGREDIENTS:

400 g cornflour
1 tablespoon extra virgin olive oil
1 litre water
300 g Provolone Valpadana PDO strong
extra virgin olive oil q.b
salt to taste
pepper to taste
sweet paprika to taste
peanut oil to taste

PREPARATION:

Place a large saucepan full of water with a pinch of salt and a drizzle of extra virgin olive oil on the stove. As soon as it comes to the boil, pour in the cornflour, stirring vigorously with a whisk.
When it starts to congeal, lower the heat and continue stirring to cook for another 30/40 minutes.
When the polenta is cooked, remove from the heat and add the sweet paprika, a grinding of pepper and the grated spicy Provolone Valpadana DOP, keeping some aside for serving.
Spread the polenta to a thickness of about 1.5 cm on a previously oiled baking tray and let it rest in the fridge for at least 3 hours.
When the polenta is completely cold and firm, turn it out onto a cutting board and cut it into sticks of about 2 cm x 7 cm.
Heat plenty of peanut oil at 180° and dip the sticks in it for about 7/8 minutes until golden and crispy.
Drain and dry them with paper towels.
Serve the sticks still hot with a sprinkling of grated spicy Provolone Valpadana PDO on top. Servite i bastoncini ancora caldi con una spolverata di Provolone Valpadana DOP piccante grattugiato sopra.

INGREDIENTS

2 Medium potatoes
6 Slices of flat pancetta
200 g mild Provolone Valpadana PDO
100 g Fresh cream
Salt and pepper
Butter
Rosemary

PREPARATION

Cut the potatoes into fan-like slices made with a smooth bladed knife, without ever reaching the bottom, this is the characteristic of Hasselback potatoes! Add salt and pepper and rosemary, then cook in the oven for thirty minutes.
In the meantime, heat the cream in a saucepan, then add the finely chopped mild Provolone Valpadana PDO. Melt it until you get the consistency of a fondue.
Take out the potatoes, add butter to the inside of the cracks that will have opened slightly during cooking. Also add the pancetta and finish cooking in the oven for another ten minutes, to melt and toast everything! Then take the potatoes out of the oven and place them on top of the mild Provolone Valpadana PDO cream that you have placed on the bottom of the plate! Finish with herbs and shoots.

Chef’s tip: Carefully choose the shape of the potatoes, try to check that they are similar to each other so as not to have too many differences in cooking times!

INGREDIENTS

2 Fennel
1 Egg
50 g mild Provolone Valpadana PDO
Salt and pepper
2 Red onions
3 Spoons of brown sugar
Butter
Red wine vinegar
100 g Fresh cream

PREPARATION

Cut the fennel into very fine julienne strips. Blanch them for 5 minutes in boiling salted water, then drain and add 1 egg, 50 g grated Provolone Valpadana PDO, salt and pepper to create a dough. Place in greased and floured moulds and bake at 200° C for 30 minutes.
Heat the cream in a saucepan, then add the finely chopped mild Provolone Valpadana PDO. Melt it until the consistency of a fondue is obtained.
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. Evaporate the liquids, then stew it for a few minutes, season with salt and pepper and turn off the heat. Set it aside.
Serve with the flan on one side of the plate, the mild Provolone Valpadana PDO fondue and finish with the caramelized red onions!

Chef’s tip: These flans are delicious with other vegetables … pumpkin, cauliflower, Jerusalem artichoke, try them!