Marinated mozzarella pearls salad with crunchy vegetables and a hint of lemon
A fresh, super-quick dish that “brightens up” the ciliegine with a Mediterranean marinade. Sun-dried tomatoes, capers, oregano, basil, and lemon zest. The result is a colorful, fragrant salad, perfect as an appetizer, light lunch, or a side dish to share. Ingredients (4 portions) 400 g of ciliegine mozzarella pearls (Nobili, if available) 1 cucumber 1 yellow bellpepper 1 green bellpepper 1 carrots 250 g cherry tomatoes ciliegino For the marinade 80 g sun-dried tomatoes in oil (drained) 2 tablespoons of capers (desalted) Dried oregano, to taste Fresh basil, to taste Lemon zest Extra virgin olive oil, to taste Step by step preparation Prepare the marinadeRoughly chop the sun-dried tomatoes and capers; mix with oregano, torn basil, lemon zest, and olive oil. Pour over the mozzarella pearls and gently toss. (If possible, let marinate in the fridge for 15–20 minutes.) Cut the vegetablesSlice the cucumber into half-moons, dice the peppers, cut the carrot into julienne strips, and halve the cherry tomatoes. Assemble the saladCombine the vegetables in a large bowl, add the mozzarella pearls along with all their marinade, and gently toss. Adjust seasoning only at the end—the capers and sun-dried tomatoes are already salty. Cheesemaker’s tips Drain the sun-dried tomatoes well to avoid weighing down the marinade. Capers: rinse them under running water to remove excess salt. Acid–fresh balance: lemon zest adds aroma without increasing acidity; if you prefer a brighter note, add a few drops of lemon juice at the end. Variants Mediterranean twist: add Taggiasca olives and a few anchovy fillets. Herbaceous twist: replace part of the basil with fresh mint. Finger food option: make skewers by alternating marinated mozzarella pearls and diced vegetables. Storage and serving Keep covered in the fridge for up to 24 hours; before serving, bring it to room temperature for 10 minutes so the aromas can open up. Also great for buffets or picnics, served in single-portion jars. Conclusion An essential recipe that highlights the sweetness of mozzarella pearls with a fragrant marinade and crunchy vegetables: a few “right” ingredients, maximum result, all year round. Have a nice meal!
Potato crostini with sausage and smoked provola
A simple, wholesome appetizer that everyone will love. Baked potato rounds, crumbled sausage sautéed in a pan, and a stretchy shower of Nobili Smoked Provola. Few steps, full flavor, and complementary textures: soft, crispy, creamy. Perfect for an aperitif or as a comforting dish to share. Ingredients (12 crostini – 4–6 servings) 350 g red potatoes (already boiled and peeled) 1 egg Grated Parmesan cheese, to taste 20 g of all-purpose flour 100 g sausage 90 g of Nobili Smoked Provola (grated or Julienne) Breadcrumbs, to taste Step by step preparation Prepare the potato baseMash the boiled potatoes; mix in the flour, egg, and Parmesan until you get a smooth mixture. On a baking tray lined with parchment paper, shape small discs with a “crostini” thickness. Cook the sausageCrumble the sausage into a hot pan and sauté for a few minutes until it’s no longer pink. Set aside. First oven bakeGently coat the potato discs with breadcrumbs and bake in a preheated oven for 10–11 minutes, until lightly golden. Melty gratin finishTop each crostino with Smoked Provola and sausage; return to the oven just long enough for the cheese to melt and lightly brown. Serve hot. Cheesemaker’s tips Choose red or floury potatoes: they hold their shape better and become crispier on the outside. If the mixture turns out too soft, add a light coating of breadcrumbs on the outside to help with browning. Nobili Smoked Provola adds an aromatic note and excellent melt without releasing water—ideal for gratins. Variants Spicy: add a pinch of chili pepper to the sausage while cooking in the pan. Herbaceous: finish with freshly chopped thyme or rosemary. Finger-food format: make mini one-bite discs, perfect for buffets. Storage and serving Best enjoyed freshly made. You can prepare them in advance up to the first bake: add the cheese and sausage and finish gratinating at the last minute. To bring back the crispness, place them in a hot oven for a few minutes. Conclusion An essential, “honest” appetizer that brings the down-to-earth comfort of home cooking to the table: potatoes, sausage, Nobili Smoked Provola. Three ingredients, a reassuring balance… and that gratin finish that smells of conviviality. Have a nice meal!
Baked pumpkin and scamorza meatballs
Golden, melty, and fragrant bites: the perfect appetizer (or main course) for October Crispy on the outside and soft on the inside, these meatballs combine the sweetness of pumpkin with the melty, savory note of Nobili Scamorza. Quick to prepare and loved by everyone, they’re perfect served with a simple mixed salad or a yogurt and herb sauce. Ingredients (20–24 meatballs) 600 g of pumpkin (delica or butternut, already cleaned) 120 g of Nobili Scamorza, cut into small cubes 1 medium egg 40 g of grated Parmigiano Reggiano 60–80 g of breadcrumbs (plus extra as needed for coating) 1 finely chopped garlic clove (optional) Chopped fresh parsley or thyme, to taste Nutmeg, salt, and pepper, to taste Extra virgin olive oil, to taste (Optional) sesame or poppy seeds for a crunchy coating Step by step preparation Cook the pumpkinCut the pumpkin into cubes and season with a drizzle of olive oil, salt, and pepper. Bake at 200 °C (390 °F) for 20–25 minutes, until tender and dry at the edges. Mash with a fork and let cool slightly. Prepare the mixtureIn a bowl, combine the pumpkin purée, egg, Parmesan, herbs (garlic if you like), a grating of nutmeg, salt, and pepper. Add the breadcrumbs a little at a time until you get a soft but workable mixture. Shape and fillTake small portions (about 30–35 g), flatten them in your palm, place 2–3 cubes of Nobili Scamorza in the center, and seal to form a ball. Roll each meatball in breadcrumbs (mixed with seeds, if using). BakeArrange on a baking tray lined with parchment paper, drizzle with a little olive oil, and bake at 190 °C (375 °F) for 18–20 minutes, turning halfway through. For extra crispiness, finish with 2 minutes under the grill. ServeLet the meatballs rest for 3–4 minutes, then serve them melty and hot with a seasonal salad or a yogurt sauce (yogurt, lemon, salt, pepper, herbs). Tips If the mixture seems too moist, slightly increase the breadcrumbs or add 1 tablespoon of chickpea flour for a more rustic crust. Finger-food version: make 18–20 g mini meatballs and reduce the baking time to 14–16 minutes. Conclusion Golden, fragrant, and with a tender heart: pumpkin & Nobili Scamorza meatballs are the perfect way to bring October flavors to the table with a simple, irresistible recipe. Have a nice meal
Savory broccoli and smoked provola tart
A golden, fragrant savory bake, perfect for October evenings Crispy on the outside, soft and melty on the inside: this savory tart combines the sweetness of broccoli with the bold character of Nobili Smoked Provola. A simple yet impressive recipe, ideal as a one-dish meal with a side salad or as a second course for an informal dinner. Ingredients (round pan Ø 24–26 cm) 1 roll of ready-made shortcrust pastry (or puff pastry, if you prefer) 600 g of broccoli (florets only) 1 leek (white part only) 150–180 g of Nobili Smoked Provola, cut into small cubes 3 medium eggs 150 ml of fresh cream (or whole milk) 30 g of grated Parmigiano Reggiano 2 tablespoons of extra virgin olive oil Nutmeg, salt, and pepper, to taste Sesame or poppy seeds (optional, for the crust) Step by step preparation Prepare the vegetablesBring a pot of salted water to a boil. Divide the broccoli into florets and blanch them for 4–5 minutes: they should stay bright green and crisp. Drain and cool under cold running water.Thinly slice the leek and gently sauté it in a pan with 2 tablespoons of olive oil for about 5 minutes, without letting it brown. Prepare the fillingIn a bowl, whisk the eggs with the cream (or milk), Parmesan, a grating of nutmeg, salt, and pepper. Add the broccoli (mash half of them with a fork to distribute better) and the sautéed leek. Fold in the diced Nobili Smoked Provola. Line the panUnroll the shortcrust pastry and place it in the pan lined with parchment paper, pricking the base with a fork. If you like, sprinkle the edges with sesame or poppy seeds and press them in gently. Fill & levelPour the mixture into the pan, smooth the surface with a spatula, and arrange a few whole florets on top for a rustic look. BakeBake in a static oven at 190 °C (375 °F) for 30–35 minutes, until the filling is set and the surface is golden. Let rest for 10 minutes before removing from the pan and slicing. Tips Want an extra touch? Add some grated lemon zest to the filling or sprinkle a few chopped hazelnuts on top during the last 10 minutes of baking. Prefer individual portions? Use tartlet molds and bake at 185 °C (365 °F) for 20–22 minutes. Conclusion Nobili Smoked Provola brings together the sweetness of broccoli and the delicacy of leek with an irresistible smoky note. A savory tart that smells like October, perfect enjoyed warm and easy to prepare ahead of time. Have a nice meal!
Autumn mushroom and scamorza crêpes
A baked first course with a woodland aroma, perfect for October Thin crêpes, a creamy filling of sautéed mushrooms, and melty Nobili Scamorza: a simple baked classic, perfect for Sunday lunches. The scamorza binds everything together and adds character without overpowering the woodland aromas. Ingredients (4 servings) For the crêpes (8–10 pieces, Ø 20 cm) 120 g of all-purpose flour 2 medium eggs 300 ml of milk 20 g of melted butter + extra for greasing the pan A pinch of salt For the filling 400 g of mixed mushrooms (porcini / champignon / pioppini) 1 shallot 2 sprigs of fresh thyme (or parsley) 30 ml of dry white wine (optional) 2 tablespoons of extra virgin olive oil Salt and black pepper, to taste For the light béchamel sauce 30 g of butter 30 g of flour 350 ml of hot milk Nutmeg, salt, and pepper, to taste To complete 180–200 g of Nobili Scamorza, cut into small cubes or coarsely grated 30 g of grated Parmigiano Reggiano Step by step preparation CrêpesIn a bowl, whisk the eggs and milk, then add the sifted flour, salt, and finally the melted butter. Let the batter rest for 15 minutes. Heat a non-stick pan (20 cm / 8 in), lightly grease it with butter, and cook the crêpes by pouring in a small ladle of batter at a time (about 40–50 seconds per side). Stack the crêpes and set aside. MushroomsFinely chop the shallot and gently sauté it in a pan with the olive oil. Add the sliced mushrooms, increase the heat, season lightly with salt and pepper. After 5–6 minutes, deglaze with the wine (if using) and add the thyme or parsley. Turn off the heat once the mushroom liquid has evaporated. Béchamel sauceMelt the butter, add the flour, and cook for 1 minute. Gradually pour in the warm milk, stirring constantly until it thickens. Season with salt, pepper, and nutmeg. FillingMix the mushrooms with 3–4 tablespoons of béchamel and half of the Nobili Scamorza. Fill each crêpe with the mixture and roll it up (or fold it fan-style). AssemblyLightly coat the bottom of a baking dish with béchamel, arrange the crêpes, then cover with the remaining béchamel, the leftover scamorza, and the Parmesan cheese. BakeBake at 180 °C (350 °F) for 18–20 minutes, then finish with 2 minutes under the grill to gratinate. Let rest for 5 minutes before serving. Conclusion Melty, fragrant, and easy to portion: mushroom & Nobili Scamorza crêpes bring the flavors of October to the table with a golden gratin that wins everyone over. Have a nice meal!
Pumpkin, sage, and smoked provola risotto
A creamy, fragrant autumn first course, perfect for October Sweet roasted pumpkin, aromatic sage, and a melty finish with Nobili Smoked Provola: a comforting, enveloping risotto full of character. Perfect for the first cool evenings, when the craving for warm, fragrant dishes returns. Ingredients (4 servings) 320 g of Carnaroli or Vialone Nano rice 400 g of pumpkin (delica or butternut, already cleaned) 150–180 g of Nobili Smoked Provola, cut into small cubes 1 shallot About 1 liter of hot vegetable broth ½ glass of dry white wine 30 g of butter + 1 tablespoon of extra virgin olive oil 8–10 sage leaves 30 g toasted hazelnuts (optional), roughly chopped Salt and black pepper to taste. Step by step preparation Roast the pumpkin Cut the pumpkin into 1.5 cm cubes, season with a drizzle of oil, salt, and pepper. Bake at 200°C (392°F) for 18–20 minutes until soft and slightly caramelized. Set aside. Toast the rice In a saucepan, melt 20g butter with 1 tablespoon oil; sauté the chopped shallot for 1–2 minutes without browning. Add the rice and toast for 2 minutes, until the grains are glossy. Deglaze with the white wine and let it evaporate. Bring to a boil. Add the hot broth a little at a time, stirring and adding liquid as it is absorbed. After 10 minutes, stir in the roasted pumpkin, mashing some of it with a ladle to make the risotto creamier. Season with salt. Crispy Sage In a small pan, melt the remaining 10g of butter and fry the sage leaves for 30–40 seconds until crispy. Remove from the heat and keep warm. Smoked Cream Off the heat, when the rice is al dente and cooked through, stir in the diced Nobili Smoked Provola and the remaining butter. Stir vigorously until melted. Add black pepper to taste. Finish Plate, garnish with crispy sage and, if you like, a sprinkle of toasted hazelnuts for a crunchy contrast. Conclusion Creamy, fragrant, and lightly smoky: this risotto celebrates the flavors of October with simplicity and style. Nobili Smoked Provola cheese perfectly balances the sweetness of pumpkin and the aroma of sage. Have a nice meal!
Creamy Pumpkin, Porcini & Fiorita Nobili Lasagna
A baked hug, with all the silkiness of Mozzarella Fiorita Nobili A heart-warming autumn lasagna: fresh pasta sheets alternate with pumpkin cream, sautéed porcini mushrooms, and a generous helping of Fiorita Nobili, melting each layer into a creamy sauce. A striking yet simple first course, perfect for ushering in the comfort food season. Perfect for Sunday lunch or a family dinner: it smells of the woods, lit fireplaces, and convivial tables. Ingredients For the base 250 g of fresh egg lasagna For the pumpkin cream soup 600 g of pumpkin pulp (butternut or delica) 1 sprig of rosemary Extra virgin olive oil, salt, pepper For the porcini mushrooms 250 g of fresh or frozen porcini mushrooms 1 shallot Parsley, extra virgin olive oil, salt, pepper For the béchamel sauce 40 g of butter 40 g of flour 400 ml of hot milk Nutmeg, salt, pepper To complete 300g Mozzarella Fiorita Nobili (coarsely grated or diced) 30 g of grated Parmesan cheese Step-by-step preparation Roast the pumpkin Cut the pumpkin into cubes and season with oil, rosemary, salt, and pepper. Bake at 200°C (390°F) for 20 minutes, then blend until smooth. Sauté the porcini mushrooms. Sauté the chopped shallot in a little oil, add the sliced porcini mushrooms, and season with salt and pepper. Cook for 8 minutes until golden, then season with parsley. Make the béchamel sauce Melt the butter, add the flour, and toast for 1 minute. Slowly pour in the hot milk, stirring until the sauce thickens. Season with salt, pepper, and nutmeg. Stir in the pumpkin puree for a smooth, orange béchamel sauce. Assemble the lasagna Spread a thin layer of béchamel sauce on the bottom of a baking dish (20×30 cm). Alternate the pasta sheets, pumpkin béchamel, porcini mushrooms, and Fiorita Nobili. Repeat the layers, finishing with béchamel, Fiorita Nobili, and Parmesan. Bake Bake at 180°C for 25–30 minutes, until golden brown and slightly browned. Let rest for 10 minutes before serving. Conclusions Mozzarella Fiorita Nobili, with its silky texture and balanced flavor, blends the sweetness of pumpkin and the aroma of porcini mushrooms in a single, irresistible harmony. An elegant and hearty dish that brings all the warmth of late September to the table. Enjoy your meal!
Roasted pumpkin and ricotta flans with crispy sage and hazelnuts
A creamy and fragrant appetizer Creamy on the inside, golden on the outside: these small savory flans combine the sweetness of pumpkin with velvety Nobili ricotta, finishing with an aromatic tang of crunchy sage and toasted hazelnuts. Simple to make and perfect served warm as a starter for lunch or dinner. Ingredients (4–6 flans) 500 g of pumpkin (delica or butternut, already cleaned) 300 g of Ricotta Nobili 2 medium eggs 40 g of grated Parmigiano Reggiano Nutmeg, salt and pepper to taste. 1 tablespoon of breadcrumbs + as needed for the molds 20 g of butter + extra virgin olive oil to taste 10 sage leaves 30 g toasted hazelnuts (coarsely chopped) Step-by-step preparation Roast the pumpkin Cut the pumpkin into cubes, season with oil, salt, and pepper. Bake at 200°C (390°F) for 20–25 minutes until soft and slightly caramelized. Let cool. Prepare the mixture Blend (or mash) the pumpkin and combine with the Nobili ricotta, eggs, Parmesan cheese, a pinch of nutmeg, salt, and pepper. Add 1 tablespoon of breadcrumbs if the mixture is very soft: it should be creamy but not runny. Fill the molds Butter 4–6 crème caramel molds, dust with breadcrumbs, fill them with the mixture, and tap lightly to eliminate air bubbles. Bake in a bain-marie Place the molds in a baking dish with 2–3 cm of hot water and bake at 170°C for 25–30 minutes, until the flans are just firm to the touch. Let rest for 10 minutes. Sage and hazelnuts In a small saucepan, melt the butter with a drizzle of oil. Fry the sage leaves for 30–60 seconds until crispy. Remove from the heat and add the hazelnuts. Unmold and serve Run a knife around the edge, carefully unmold, drizzle with the sage butter, and garnish with the hazelnuts. Freshly ground black pepper. Conclusion Small, elegant, and full of character: Nobili’s pumpkin & ricotta flans are the perfect little recipe to say goodbye to summer and embrace the flavors of September. Have a nice meal!
Filo pastry parcels with ricotta and fresh spinach
Filo pastry parcels with Nobili ricotta and fresh spinach Crispy on the outside, creamy on the inside. These parcels encapsulate all the lightness and goodness of spring, with a simple yet flavorful filling: Nobili ricotta and fresh spinach. A quick and eye-catching recipe, perfect for a refined appetizer or a light main course, perfect for brunch or a casual dinner. The thin, golden filo pastry forms the shell of a soft, flavorful center, enhanced by the quality of our ricotta, made with select milk and resulting in a velvety texture. Ingredients for 6 parcels 3 sheets of filo pastry (ready-made in shops) 200 g of Nobili ricotta 100g fresh spinach (raw or lightly blanched) 1 tablespoon grated Parmesan cheese Sale e pepe q.b. Olio extravergine d’oliva q.b. Sesame or poppy seeds for decoration (optional) Procedure Preheat oven to 180°C. Wash the spinach and, if you prefer, sauté it in a pan for a couple of minutes with a drizzle of oil. Alternatively, you can use it raw, finely chopped. In a bowl, mix the Nobili ricotta with the spinach, Parmesan, a pinch of salt and pepper. Take the sheets of filo pastry, cut them in half and overlap two layers for each parcel, brushing them with a little oil between each one. Place a generous spoonful of filling in the center, fold over into a parcel, and place on a baking sheet lined with parchment paper. Brush the surface lightly with oil and, if you like, add some seeds to decorate. Bake for about 15 minutes, until golden brown. Elegance in a few minutes These parcels are ideal for bringing something different to the table, but without complicating things. The Nobili ricotta adds creaminess and flavor, the spinach adds freshness and color, and the result is a versatile dish perfect for any occasion. Serve them warm, perhaps with a simple salad or yogurt sauce. Enjoy your meal!
Savory cheesecake with ricotta and confit cherry tomatoes
Un antipasto cremoso e d’effetto per gli ultimi giorni d’estate When the mid-September air becomes crisper but the sun still warms, this savory cheesecake with Nobili ricotta is the perfect idea for an outdoor lunch or an early autumn buffet. The velvety and delicate ricotta pairs with a crunchy taralli base and caramelized confit cherry tomatoes, perfectly ripened during the last few weeks of warm weather. Ingredients For the base 150 g of taralli or breadsticks 60 g of melted butter For the cream 300 g of Nobili ricotta 100 g of spreadable cheese Salt and pepper to taste. Chopped chives (optional) For the coverage 200 g of cherry tomatoes Sugar, extra virgin olive oil, oregano to taste. Step-by-step preparation Prepare the baseFinely grind the taralli in a blender. Add the melted butter and mix until the mixture resembles sand. Pour into a springform pan (18 cm in diameter), press down firmly with a spoon, and refrigerate for at least 30 minutes. Prepare the creamIn a bowl, combine the Nobili ricotta and cream cheese. Add salt, pepper, and, if desired, chopped chives. Mix well until smooth. Pour the cream over the crustSpread the cream over the cooled crust and smooth the surface. Refrigerate for at least 2 hours, preferably overnight. Prepare the confit tomatoesCut the tomatoes in half and arrange them on a baking sheet lined with parchment paper. Drizzle with oil, a pinch of salt, sugar, and oregano. Bake at 140°C (280°F) for about 1 hour, until wilted but not dry. Assemble the cheesecakeSpread the cooled confit tomatoes over the cheesecake. Serve chilled or at room temperature. Conclusion As colorful as the leaves starting to change and as fresh as the last tomatoes in the garden, this savory cheesecake with Nobili ricotta will bring all the flavor of late summer to your table. Prepare it the night before, let it rest, and enjoy it under a warm September sun: you’ll impress your guests with an original appetizer, both creamy and crunchy. Enjoy your meal!