All posts filed under: Formaggio

Omelette souffle

Omelette soufflé

This recipe is not a simply stuffed omelette.Tasty and quick to prepare, this dish is suitable for all meals. The lightness of the batter and the tasty filling turn this meal into a delicious summery idea. For the filling, you can create thousands of variants with different cheeses and vegetables in order to renew your flavor whenever you want.

My tartiflette

Today’s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s to promote sales of the reblochon cheese. It is a greedy dish to share with friends.

New year’s day menu

The Italian tradition dictates that the last day of the year is to consume foods symbol of prosperity: the lentils, symbol of money, and pork will bring luck, being a satisfying meal. Together with these typical italian dishes, we prepared a cheese soufflé and ravioli with artichokes. All simply delicious…….. And you, what have you prepared? I wish you all a happy new year. Preparing a soufflé is one of the most satisfying things. At least once in your life you should try to prepare one. As an appetizer or as a side, it is perfect to impress your guests. Listening to the word “soufflé” many people shake.It’s not as difficult as it seems …. let’s do it together.

Cottage cheese biscuits

Such frantic days……. Many projects about home renovations…… To take advantage of the short spare time I have, I prepared these delicious barley biscuits, with cottage cheese and leftover vegetables. Perfect either as an appetizer (cold or hot)  or as a quick meal…… They can be stored for a couple of days in the fridge…..What can I desire more ?

Cheese bites

As soon as you get out of the car something special can be smelled in the air. Intense fragrances get mixed with various flavours.Walking around in the splendid village of Bra, between thousands of little stalls, meeting producers and refiners that offer their own products, its a trip at the discovery of the magical world of cheese. Within the many visitors you can meet gourmet experts, individuals with a soft spot for cheese or simply cheese enthusiasts, that here can discover delicious varieties, with antique flavours almost forgotten or new fragrances. Having come back from our visit at the cheese exhibition, with our large load of several rare cheese varieties from all around the world, we decided to suggest a quick recipe, obviously made with cheese: Edamer and Parmigiano.