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:

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

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.

INGREDIENTS

180 g Fusilli
1 Bunch of chards
Salt and pepper
Oil, garlic, some anchovy fillets, chilli
80 g Provolone Valpadana PDO strong
50 g Flat pancetta

PREPARATION

Separate the turgid and white part of the chards from the green part. Blanch the leaves in boiling salted water, then emulsify with plenty of extra virgin olive oil, salt, pepper and pasta cooking water. Set aside.
Brown the flat pancetta in a non-stick frying pan without fat and set aside.
Finely cut the white part of the chards and brown them with oil, garlic, chilli and some anchovy fillets. Deglaze with cooking water and toss in the fusilli that was boiled in the same cooking water as the stick leaves. Add the cream made with the leaves and mix everything.
Serve on a serving plate and finish with the flat pancetta and plenty of grated Provolone Valpadana PDO strong to give even more flavour.

Chef’s tip: You can make this recipe with other vegetables … delicious with broccoli, all kinds of cabbage or beet tops, spinach, dandelion … unleash your imagination!

INGREDIENTS

1 800 g Octopus
200 g Naturally cooked chickpeas
Extra virgin olive oil, salt and pepper
Rosemary, garlic and thyme
80g Provolone Valpadana PDO strong

PREPARATION

Boil some water in a pan, immerse the octopus and cook for 50 minutes, keeping it boiling. Finish cooking, turn off the heat and let it rest for 30 minutes. At that point rain it all.
Blend the chickpeas with rosemary, thyme, salt, pepper, extra virgin olive oil and a ladle of octopus cooking water. Create a homogeneous cream. Brown the octopus in a pan over high heat with oil, garlic and thyme. Make it crunchy. Serve it all with the chickpea cream on the bottom of the plate, the roasted octopus tentacles and finish by adding the flakes of Provolone Valpadana PDO strong!

Chef’s tip: You can make octopus water mayonnaise by mixing 1 part of cooking water with 3 parts of seed oil, plus salt, lemon and vinegar: use it to season your octopus dish!

INGREDIENTS

5 Fresh spring onions
Extra virgin olive oil, salt and pepper
80 g Grated Provolone Valpadana PDO strong 
Vegetable carbon carasau bread
Oregano
Garlic

PREPARATION

Finely chop the carbon bread and brown it in a pan with oil, salt and oregano. Make it crunchy and keep it to the side. Take the spring onions and season them with salt and pepper and with some oil added with a kitchen brush. Bake in the oven for 15 minutes at 180° C. Coarsely grate the strong Provolone Valpadana PDO.
Serve the roasted onion and finish with the browned carbon bread and the strong Provolone Valpadana PDO. Serve it hot!

Chef’s tip: Finish the dish with aromatic herbs to make tasting even more fun! (thyme, mint, basil, marjoram …)

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!