YIELD Serves 6–8 INGREDIENTS 1 1/2 cups sliced almonds (about 5 1/2 ounces) 2 pounds rainbow or orange carrots, peeled, cut into 3 1/2×1/4–1/2″ sticks; plus 1 cup coarsely chopped tops 1 teaspoon finely grated orange zest 1/2 cup fresh orange juice 1/2 cup (1 stick) unsalted butter, divided 2 tablespoons sugar, divided 2 1/4 […]
The Florentine is able to do some pretty stunning dishes with our cheeses – check out this example featuring our fresh burrata!
Our friends at South Shore Ovenworks are serving up some amazing wood fired pizzas from their food truck based in NW Indiana. Check out their “Bufalina” pizza – featuring our own buffalo mozzarella! All of their pizzas are made with their own handmade pizza dough. They stretch each pizza to order and fire it in their […]
At G.E.B., his eclectic Chicago bistro, Elliot creates casual dishes that usually feature just three main components. For this very simple salad, he updates a classic combination of roasted beets and arugula by adding burrata (cream-filled mozzarella) marinated in olive oil and herbs. INGREDIENTS 8 ounces burrata (see Note) 1⁄2 teaspoon fenugreek seeds 1⁄2 teaspoon […]
This delicious Caprese Salad (caprese di bufala) featuring our buffalo mozzarella is being served with pride at Sclavi’s Italian Restaurant in Superior, Wisconsin. From their menu…”This dish ruins all fresh mozzarella forever after eating this. We get this cheese flown in from Campania, worth flying over the pond for, we just saved you a thousand […]
Serves 4 Ingredients: 1 loaf rustic Italian bread or sourdough baguette , cut into 16 slices 1/4 cup extra virgin olive oil 1 clove garlic , very finely minced 4 ounces robiola cheese 6 ounces very thinly sliced prosciutto 1 pound plum tomatoes , chopped 1 small red onion , minced 3 tablespoons chopped fresh […]
Ingredients SERVINGS: MAKES 12 12 slices ciabatta bread 1/2 cup red wine vinegar 2 tablespoons sugar 6 dried figs 2 tablespoons pistachios, toasted and shelled 1/4 cup extra-virgin olive oil Robiola cheese Preparation Combine red wine vinegar, sugar, and dried figs with 1/4 cup water in a saucepan; bring to a simmer. Remove from heat […]
Ingredients: 6 oz Crescenza 2 leeks, cleaned and sliced thin 1 bulb of roasted garlic 1/2 cup olive oil 2 Tbls. chopped fresh thyme salt and pepper Preparation: Roast Garlic: Take one bulb and cut the very top off of it. Pour 1/2 cup of olive oil, season with salt and pepper and bake covered […]
Yield: 2 servings (serving size: 1 sandwich) Ingredients 8 (1/2-inch-thick) eggplant slices 2 teaspoons olive oil, divided 1 large red bell pepper 4 (1-ounce) slices ciabatta bread 2 tablespoons refrigerated pesto 1 cup baby arugula 1/8 teaspoon freshly ground black pepper 1/4 cup (2 ounces) stracchino Preparation 1. Preheat broiler. 2. Arrange eggplant slices in […]
Servings: 4 Ingredients 8 oz burrata or bocconcini 2 watermelon radishes, thinly sliced 2 tablespoons olive oil 2 teaspoons lemon juice Kosher salt and freshly ground black pepper Chopped fresh chives and finely grated lemon zest(for serving) Preparation Tear 8oz burrata into pieces(or use bocconcini) and place on a platter. Toss 2 […]
