formaggio

Per la ricetta della pizza fritta, con prosciutto e squacquerone, iniziate dall impasto. Sciogliete il lievito di birra in 350 g di acqua a temperatura ambiente e unite la metà della farina; impastate velocemente, coprite con un telo umido e lasciate riposare 30 minuti. Unite poi il resto della farina e lavorate energicamente la pasta per almeno 10 minuti, infine aggiungete il sale e impastate ancora. Formate una palla, raccoglietela in una ciotola, coprite con la pellicola e fate riposare in frigo per 24 ore. Togliete la pasta dal frigo e lasciatela riposare a temperatura ambiente per 2 ore. Dividetela quindi in palline da 30-40 g ciascuna. Disponetele su un piano infarinato e lasciatele riposare ancora per 30 minuti. Friggetele infine in abbondante olio bollente fino a quando non si saranno gonfiate e non  saranno diventate di un bel colore dorato. Scolatele su un foglio di carta da cucina e spolverizzatele di sale. Servite le pizze fritte con il prosciutto crudo e lo squacquerone profumato con scorza di arancia grattugiata.Ricetta di Matteo Aloe

Pizza fritta, con prosciutto e squacquerone

g squacquerone

fette di prosciutto crudo dolce

arance

olio di arachide

sale

500 g farina tipo 1

g sale

g lievito di birra fresco

What could be more delicious than fried pizza? Fried pizza with creamy, spreadable squacquerone cheese and sweet prosciutto. It doesn't get much better than this. 

Fried Pizza With Prosciutto and Squacquerone Cheese

1/2CUP squacquerone cheese

prosciutto

oranges

peanut oil

salt

4CUPS all-purpose flour

2TSP. salt

1/6OZ. fresh brewer's yeast

Dissolve brewer’s yeast in 1 1/2 cups room-temperature water and add half the flour. Mix quickly, cover with a damp cloth and let rest for 30 minutes. Add the remaining flour and knead vigorously for at least 10 minutes. Add the salt and knead again. Shape into a ball and place in a bowl covered with plastic wrap. Let rest in the refrigerator for 24 hours.&nbsp;

Remove the dough from the refrigerator and let rest at room temperature for 2 hours.&nbsp;

Divide dough into 1- 1 1/2 oz. balls. Place on a floured surface and let rest for 30 minutes.

Meanwhile, bring peanut oil to 350°F in a frying pan. Add dough and fry until golden in color. Drain on a paper towel and sprinkle with salt. Serve with prosciutto and squacquerone. Garnish with orange zest.


	 


Ricetta di Matteo Aloe

Ho sempre preparato la classica Cheesecake che non necessita del forno ma questa volta ho voluto provare la versione con cottura. Una delizia!

Cheesecake al limone con ricotta

gr. di farina

gr. di farina di mandorle

gr. di zucchero

gr. di burro morbido

200 gr. di formaggio (tipo Phildelphia)

160 gr. di ricotta

uova

rosso

70 gr. di zucchero

90 ml di panna liquida fresca

bacello di vaniglia

Buccia di limone

Preriscaldate il forno a 165 ° C. Ricoprire con carta forno una teglia a cerniera di 20 cm. Unire gli ingredienti secchi necessari per la base in una ciotola. Aggiungere il burro e amalgamare insieme fino a formare un impasto "bricioloso".

Mettere il composto nello stampo preparato e schiacciare con il dorso di un cucchiaio per ottenere uno strato sottile. Infornare per 10-15 minuti o fino a doratura. Tirare fuori e lasciar raffreddare.

Abbassare la temperatura del forno a 130 ° C (in questo modo non si formeranno crepe sulla superficie).

Mettere tutti gli ingredienti nella ciotola e con il mixer impastare,fino ad ottenere un composto omogeneo.

Versare il mix sulla base di biscotti, battere delicatamente un paio di volte lo stampo sul tavolo per liberare le bolle d’aria e cuocere per 25-30 minuti.

La torta apparirà ancora molto morbida, lasciar raffreddare in frigorifero per una notte o almeno 6 ore prima di servire.

Peel the potatoes and cut them into thin slices (1/8-inch thick) or use a mandoline to ensure they are all even. Use a 1 1/2-inch round cookie cutter ...

Colorful Ratatouille with Cheese

1LB. Vitelotte blue potatoes

potatoes

nullLB. mozzarella, or another type of stringy cheese

2OZ. walnuts, shelled

olive oil

null Thyme

Salt

Peel the potatoes and cut them into thin slices (1/8-inch thick) or use a mandoline to ensure they are all even. Use a 1 1/2-inch round cookie cutter to cut out rounds from the yellow and sweet potatoes (the blue potatoes should already be the right size). Cook the potatoes separately in boiling water for 2 minutes, leaving the blue potatoes for last; remove them and dry them. Cut the cheese into very thin slices and use the cookie cutter to obtain rounds the same size as the potatoes. Arrange the potatoes by alternating the colors and the cheese slices, forming concentric rings, until you fill up a round 9- or 10-inch baking dish. Season with salt and a drizzle of oil and bake at 350°F for 45 minutes. Remove from the oven and top with thyme leaves and chopped walnuts.

With warm summer temperatures, imagine buttery-sweet-nutty Parmigiano Reggiano in gelato form. Who needs a cheese plate when you can have cheese flavored gelato with toasted bread? 

Gelato di Parmigiano Reggiano

heavy cream

milk

5OZ. aged Parmigiano Reggiano D.O.P.,

rustic bread (any crusty bread)

pepper

Combine the cream, milk, Parmigiano Reggiano, and black pepper in a bowl.&nbsp;

Bring a large pot of water to the boil. Cook the cheese mixture in a bain marie over a low heat for 5 minutes, whisking constantly to prevent any lumps. Set aside the resulting sauce to cool. When cool transfer to an ice cream maker and churn until the desired consistency is obtained. Scoop freshly churned gelato into a container with a tight fitting lid. Place in the freezer.

Toast the bread and serve with the gelato.&nbsp;

A paper thin bread from the region of Emilia Romagna, Borlenghi is folded into quarters and served hot with a luscious lard, garlic and rosemary sauce. 

Borlenghi Flatbreads

2CUPS all-purpose flour

5OZ. Parmigiano Reggiano cheese, grated

water

rosemary

garlic

Crack the egg into a large bowl, whisk and reserve half. Add a little cold water while continuously whisking, then add flour, a pinch of salt, and rest of the water, a little at a time. Continue stirring briskly, until a very thin batter forms (known as a “colla”).

Strain the batter through a sieve to remove any lumps and refrigerate for 1 hour and 30 minutes.&nbsp;

Chop the lard with garlic and rosemary. Gently heat to obtain a smooth sauce.

Brush each flatbread with sauce and sprinkle with a generous spoonful of Parmigiano Reggiano. Fold into quarters, and serve immediately. Repeat until the batter is finished (yield is around 24 flatbreads).

Quick and easy to prepare, these crisp veggie medallions are a must have appetizer for any get together.  

Veggie Medallions With Cheese Sauce

cauliflower scraps

7OZ. savoy cabbage scraps

broccoli

spinach stems

eggs

onion

all-purpose flour

Grana Padano cheese, grated

breadcrumbs

unsalted butter

5OZ. mixed cheese

cornstarch

thyme

Clean the spinach stems, removing the roots. Clean the stalks, core, and scraps of broccoli, cauliflower, and cabbage, removing the toughest parts. Cut the leaves into pieces and chop up the harder parts.&nbsp;

Bring a pot of water to a boil. Boil cabbage for 7 minutes, then add the cauliflower and broccoli and cook for another 10 minutes. Remove everything using a skimmer or slotted spoon, then boil the spinach in the same water for 7-8 minutes. Drain, keeping the cooking water. Dice the firmer parts of the vegetables, and finely mince the leafy parts.

Finely chop 1/2 onion and add to a pan with 1-2 Tbsp. olive oil over medium heat. Add minced leafy vegetables and sauté for 5 minutes. Add remaining vegetables, then add 2 eggs, 3 Tbsp. Grana Padano, 2/3 cup bread crumbs, salt, and pepper. Refrigerate for 30 minutes.&nbsp;

Beat 2 eggs in a shallow bowl. Place flour in another second bow and breadcrumbs in another. Remove mixture from refrigerator and separate mixture into 8 medallions. Dredge in flour, dip in eggs, and coat with breadcrumbs. Heat a little olive oil and butter in a skillet over medium heat and pan-fry medallions until golden brown (around 3-4 minutes per side).&nbsp;

For the cheese sauce: Cut cheese into pieces and melt in around 1 cup cooking liquid from the vegetables along with 1 Tbsp. cornstarch. Pulse in blender or food processor for a smoother result. Serve the veggie medallions with the cheese sauce, garnished with thyme.

Top 7 formaggio recipes from across the web

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Pizza fritta, con prosciutto e squa...

Fried Pizza With Prosciutto and Squ...

Cheesecake al limone con ricotta

Colorful Ratatouille with Cheese

Gelato di Parmigiano Reggiano

Borlenghi Flatbreads

Veggie Medallions With Cheese Sauce

Top 7 formaggio recipes from across the web

The most viewed formaggio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pizza fritta, con prosciutto e squa...

Fried Pizza With Prosciutto and Squ...

Cheesecake al limone con ricotta

Colorful Ratatouille with Cheese

Gelato di Parmigiano Reggiano

Borlenghi Flatbreads

Veggie Medallions With Cheese Sauce

The most viewed formaggio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine