Ricotta and Spinach Flan

Bring a dish to the table that combines goodness and authenticity. The ricotta and spinach flan is a delicious recipe for the first cold days of the season. Soft, creamy, and rich in authentic flavors, this flan enhances the natural sweetness of Nobili ricotta paired with the freshness of spinach. Light yet full of flavor, it is ideal for a healthy and tasty dinner or as a refined appetizer at a buffet. Perfect for those who love simple and natural flavors but do not want to give up the pleasure of good cuisine, it will win everyone over at the first taste with its genuine delicacy. Ingredients 250 g of fresh Nobili ricotta 300 g of fresh spinach 2 eggs 50 g of grated Parmigiano Reggiano 1 clove of garlic 1 tablespoon of extra virgin olive oil Salt to taste Black pepper to taste Nutmeg to taste Butter and breadcrumbs for the mold Preparation Preparation of the spinach: Wash the spinach thoroughly and wilt them in a pan with a tablespoon of extra virgin olive oil and a whole clove of garlic. Cook for a few minutes until tender, then remove the garlic and let cool. Once cooled, squeeze them slightly to remove excess water and chop coarsely. Preparation of the mixture: In a large bowl, mix the ricotta with the eggs, Parmigiano Reggiano, a pinch of salt, black pepper, and a dash of nutmeg. Add the chopped spinach and blend all the ingredients well until you obtain a homogeneous mixture. Preparation of the mold: Butter a baking mold (you can use a loaf pan) and sprinkle it with breadcrumbs, which will help create a golden crust during baking. Cooking the flan: Pour the ricotta and spinach mixture into the prepared mold and level the surface with a spatula. Bake in a preheated oven at 180°C for about 30-35 minutes, or until the flan is golden on the surface and well cooked inside. Serving: Let the flan cool slightly before unmolding. Serve it warm or at room temperature, accompanied by a fresh salad or with crunchy bread. Perfect as a light main course or as an appetizer at an elegant buffet. With a few simple ingredients and a process accessible to everyone, you will bring to the table a balanced, flavorful dish perfect for any occasion! Enjoy your meal

Mozzarella Fior di Latte and Sun-Dried Tomato Ravioli

Perfect for impressing with a gesture full of romance and goodness, the ravioli filled with mozzarella fior di latte and sun-dried tomatoes are ready to amaze you. The softness of homemade fresh pasta, combined with the creamy and flavorful filling, will make this dish a true success. Perfect for a special occasion, these ravioli will win you over with their simplicity and intensity of flavors. Ingredients 300 g of all-purpose flour 3 eggs 200 g of fior di latte mozzarella 50 g of sun-dried tomatoes in oil 1 tablespoon of extra virgin olive oil Salt to taste Black pepper to taste Grated Parmigiano Reggiano (optional) Butter and sage for seasoning Preparation Preparation of fresh pasta: In a bowl or on a pastry board, pour the flour in a mound and add the eggs in the center. Knead vigorously until you obtain a smooth and homogeneous dough. If it is too dry, you can add a little water. Let the dough rest covered with a cloth for about 30 minutes. Preparation of the filling: Cut the mozzarella fior di latte into small cubes and finely chop the sun-dried tomatoes drained of oil. Mix the two ingredients in a bowl with a pinch of salt, black pepper, and a tablespoon of extra virgin olive oil. If you prefer, you can also add some grated Parmigiano Reggiano for an extra touch of flavor. Preparation of the ravioli: Divide the dough into two parts and roll it out with a rolling pin or a pasta machine until you obtain thin sheets. Place small heaps of filling spaced apart on one of the sheets. Cover with the other sheet and, pressing gently around the heaps of filling, cut out the ravioli with a pastry wheel or a cutter. Ensure the edges are well sealed to prevent the filling from leaking during cooking. Cooking the ravioli: Bring plenty of salted water to a boil and cook the ravioli for about 3-4 minutes, or until they rise to the surface. Seasoning: In a pan, melt a knob of butter and add some fresh sage leaves. When the butter is well melted and fragrant, drain the ravioli and briefly toss them in the pan to blend them with the seasoning. Serving: Serve the ravioli hot, seasoned with butter and sage, and a sprinkle of Parmesan, if desired. They are perfect when accompanied by a glass of fresh white wine. Enjoy your meal!

Pan-Fried Flatbreads with Eggplant and Nobili Scamorza

These flatbreads, crispy on the outside with a gooey filling, are perfect for an informal dinner, a tasty appetizer, or even a picnic. The harmony between the sweetness of the fried eggplant and the savory flavor of scamorza or provola creates an irresistible combination that wins you over at the first bite. With just a few genuine ingredients and a simple process, you’ll bring to the table a versatile and delicious recipe that everyone will love! We made this recipe on the TV7 Gold show: Due chiacchiere in cucina. Ingredients 350 g of all-purpose flour 180 g of water 1 tablespoon of extra virgin olive oil (evo) 1 tablespoon of apple cider vinegar Salt to taste 1 large eggplant Scamorza or provola slices 1 clove of garlic Chopped fresh parsley to taste Oil for frying Preparation Preparing the eggplants: Slice the eggplant into pieces about half a centimeter thick. Sprinkle them with salt and let them rest for about 30 minutes to remove excess water. Flatbread dough: In a large bowl, mix the flour with water, extra virgin olive oil, apple cider vinegar, and a pinch of salt. Knead the dough until you get a soft and smooth ball. Cover it with a cloth and let it rest for about 30 minutes. Frying the eggplants: Pat the eggplant slices dry with paper towels. In a pan, heat some frying oil and brown the eggplants on both sides. Once fried, drain them on paper towels and season with a mixture of garlic and parsley. Preparing the flatbreads: Divide the dough into 4 balls. Roll out each ball with a rolling pin or your hands until you get a thin disc. In the center of each disc, place a slice of scamorza (or provola) and a slice of fried eggplant. Fold the edges of the disc to form a sort of stuffed flatbread. Pan cooking: Heat a non-stick pan and cook the flatbreads on both sides until golden, about 3-4 minutes per side. Serving: Serve the flatbreads hot and gooey, ideal as an appetizer or a main dish! Enjoy your meal!

Mozza Burger

This recipe represents a perfect harmony of fresh flavors and crunchy textures, ideal for a light and refined summer appetizer. The delicacy of the fior di latte mozzarella pairs with the vibrant taste of concassé tomato and cucumber cream enriched with hazelnuts, creating a dish that will delight your senses. We made this recipe on the show of TV7 Gold: Two Chats in the Kitchen. Ingredients ▪ 1 fior di latte mozzarella ▪ 1 salad tomato ▪ 1 cucumber ▪ 20 g of hazelnuts ▪ 1 lemon ▪ aromatic herbs: mint, thyme, oregano, basil, chives ▪ salt ▪ pepper ▪ extra virgin olive oil Preparation Start with the concassé tomato: boil water in a small pot, score an X on the tomato and immerse it for 15 seconds. Then cool it in cold water, peel it, cut it in half and remove the central part to put in the blender. Cut everything into fine cubes and mix with mint, salt, pepper, and extra virgin olive oil. Now place the peeled and chopped cucumber, chives, hazelnuts, and basil, salt, pepper, and oil in the blender and blend everything. Separately, cut the mozzarella in half, dry it with a paper towel and fill it in the middle with the tomatoes. Close the mozzarella like a sandwich. Place the cucumber and hazelnut cream in the bowl, place the mozzarella on top and decorate it with aromatic herbs, salt, pepper, extra virgin olive oil, and lemon zest. If you like, pair with bread or croutons to complete the dish. Enjoy your meal!

Mozzarella and Basil Bread Cups

The bread cups with pesto and mozzarella balls are a simple and tasty appetizer, perfect for starting a meal with a touch of freshness and flavor. The crunchiness of the toasted bread pairs perfectly with the creaminess of the pesto and the delicate taste of the mozzarella balls, all enriched by the aroma of fresh herbs. Ideal for an aperitif or buffet, these cups are easy to prepare and ready in minutes. We made this recipe on the TV7 Gold show: Two Chats in the Kitchen. Ingredients • 150 g of pre-cooked polenta cornmeal; • Water as needed; • Salt; • One tablespoon of oil; • 100 g of cherry tomatoes; • One head of garlic; • Coarse salt; • Extra virgin olive oil; • Fresh basil; • Mozzarella bocconcino Nobili; Preparation With the help of a pastry cutter, cut circles from the slices of bread. Place the bread circles in a muffin tin, pressing them gently to form cups. Then, in a small saucepan, melt the butter over low heat and add the finely chopped herbs. Generously brush the bread cups with the aromatic butter and toast them in a preheated oven at 180°C for a few minutes, until they are golden and crispy. Once toasted, add a teaspoon of basil pesto to each cup and place a few halved mozzarella balls on top. Bake again until the mozzarella is melted and slightly golden. Remove from the oven and let cool slightly. Garnish each cup with a fresh basil leaf before serving. Enjoy your meal!

Stuffed eggplants on a bed of provola cheese

The stuffed eggplants with provola cream are a delicious and refined dish, perfect for a special dinner. The combination of smoked provola with aromatic herbs and tomato sauce makes this dish unique and irresistible. Follow this recipe step by step to impress your guests with an explosion of Mediterranean flavors. We prepared this recipe on the show of TV7 Gold: Two chats in the kitchen. Ingredients For the provola cream ▪ 200 g of provola cheese ▪ 80 ml of milk ▪ 120 ml of fresh cream ▪ 20 g of butter ▪ salt For the eggplants ▪ Two medium-sized long eggplants ▪ 100 g of smoked provola cheese ▪ Two tablespoons of tomato sauce ▪ chives, oregano, basil ▪ salt ▪ pepper ▪ oil Method Start by melting the butter in a saucepan over medium heat. Add the milk and cream, bringing it to a boil. Add the provola cheese cut into pieces and simmer for five minutes, stirring continuously until you obtain a smooth cream. Adjust the salt if necessary. Set the cream aside. Wash the eggplants well and cut them in half lengthwise. Using a spoon, gently scoop out the flesh, leaving a border of about 1 cm thick. Place the eggplants on a baking sheet lined with parchment paper and bake at 160°C for 5 minutes. Remove them from the oven and set aside. Cut the eggplant flesh into cubes. In a pan, heat a drizzle of extra virgin olive oil and sauté the eggplant flesh along with the chopped chives for about ten minutes, until well cooked. Grate the smoked provola cheese and finely chop the oregano and basil. Add the grated provola, chopped herbs, and tomato sauce to the eggplant flesh. Mix well and adjust the salt and pepper. Fill the eggplants with the prepared filling, pressing lightly to compact it. Place them back on the baking sheet and bake in a fan oven at 160°C for 20 minutes, until well cooked and golden on top. Spread the provola cream on the bottom of the plates. Place the stuffed eggplants on top and serve immediately, garnishing with a few fresh basil leaves if desired. Enjoy your meal!

Barley with mozzarella and sautéed vegetables

The barley salad with vegetables and small mozzarella balls is a fresh and nutritious dish. This dish is perfect for a light yet flavorful lunch. The recipe combines the lightness of vegetables with the texture of pearl barley, all enriched by the delicate flavor of Nobili mozzarella balls. It is a colorful and versatile dish, ideal as an appetizer, side dish, or main course. Additionally, it can be prepared in advance and enjoyed cold, making it perfect for a picnic or a quick lunch. We made this recipe on the show of TV7 Gold: Two Chats in the Kitchen. Ingredients • 1 package of small mozzarella balls • 1 bunch of asparagus • 2 zucchinis • 150 g of peas • 250 g of pearl barley • 200 g of cherry tomatoes • salt • black pepper • fresh basil • parsley • sweet paprika • extra virgin olive oil Preparation Boil the pearl barley in plenty of salted water following the package instructions (about 20-25 minutes). Drain the barley and season it with a drizzle of extra virgin olive oil and a sprinkle of sweet paprika. Mix well and let it cool. Clean the asparagus by removing the woody part and cut them into pieces. Wash the zucchinis and dice them. Blanch the peas, zucchinis, and asparagus in boiling water for about four minutes. Drain the vegetables and add them to the cooled barley. Wash the cherry tomatoes, cut them in half, and let them drain to remove excess water. Add the small mozzarella balls to the barley and vegetables. Add the cherry tomatoes and season everything with a drizzle of extra virgin olive oil. Adjust the flavor with salt, freshly ground black pepper, and add aromatic herbs to taste (fresh basil and chopped parsley). Mix all the ingredients well and transfer the salad to a serving dish. Garnish with a few fresh basil leaves and a drizzle of raw extra virgin olive oil before serving. Enjoy your meal!

Potato Tart

This delicious savory potato tart, enriched with cherry tomatoes, Nobili mozzarella, and a creamy layer of eggs and cheese, is perfect for a light lunch or as a main dish. The crispy base of boiled potatoes gives the tart an irresistible texture, while the colorful and flavorful filling makes it a versatile option appreciated by the whole family. Follow the simple steps and enjoy every bite of this homemade delicacy, ideal for any occasion. We made this recipe on the TV7 Gold show: Two Chats in the Kitchen. You can find the episode where it is prepared on our YouTube channel. Click here to watch it. Ingredients 2 large boiled potatoes; extra virgin olive oil; 10 cherry tomatoes; 50 g of pizza mozzarella; 1 shallot; 2 eggs; 50 g of spreadable cheese; 2 tablespoons of milk; Method Start by boiling two large potatoes until soft. While they cool, grease a tart pan and mash the potatoes to form the base of your tart. Bake at 200 degrees for about 30-35 minutes, until the base is golden and crispy. Meanwhile, prepare the filling: cut 10 cherry tomatoes in half, finely slice a shallot, and distribute over the potato base along with 50 g of pizza mozzarella, diced. In a bowl, beat two eggs with two tablespoons of milk and 50 g of spreadable cheese until smooth. Season with salt and pepper to taste. Pour this mixture over the filling in the potato base and return to the oven for another 35 minutes, until the surface is golden and the filling is set. Once ready, remove the potato tart from the oven and let it cool slightly before serving. You can enjoy it hot or at room temperature, accompanied by a fresh green salad for a complete and tasty meal.

Basket of Mozzarella with Vegetables

This recipe embodies the freshness and simplicity of Mediterranean cuisine, combining the creaminess of mozzarella with the vibrancy of fresh and aromatic vegetables. A dish that not only pleases the palate but also the eyes, thanks to its elegant and inviting presentation. Perfect to serve as an appetizer or a light main course on warm summer days, it represents an ode to nature and Italian culinary tradition. We prepared this recipe on the TV7 Gold show: Two Chats in the Kitchen. You can find the episode where it is prepared on our YouTube channel. Click here to watch it. Ingredients 1 mozzarella; 1 carrot; 1 zucchini; 1 spring onion; 1 bell pepper: sun-dried tomatoes; aromatic herbs; oregano and thyme; salt; pepper; oil; Method In preparing the Basket of Mozzarella with Vegetables, the freshness of the ingredients plays an essential role. Start by precisely cutting the vegetables: carrot, zucchini, spring onion, and bell pepper, finely chopped to ensure even cooking. These vegetables are gently sautéed in a pan with extra virgin olive oil, hints of salt and pepper, and the enveloping aroma of fresh thyme and oregano. After allowing the vegetables to cool, proceed with the mozzarella. The top of the mozzarella is cut, with a portion gently hollowed out to accommodate the filling. The rest of the mozzarella is finely sliced and mixed with the previously sautéed vegetables, creating an aromatic and colorful mixture. Carefully, the vegetable filling is gently inserted into the mozzarella, thus completing the basket. Worth trying, don’t you think?

Peach Gazpacho with Mozzarella Balls

This colorful and flavorful sauce is perfect to enjoy as an appetizer or as a summer accompaniment for your mozzarella balls. Enjoy your meal! We made this recipe on the TV7 Gold show: Two Chats in the Kitchen. You can find the episode where it is prepared on our YouTube channel. Click here to watch it. Ingredients Mozzarella Balls; 1 cucumber; 2 peaches; Cherry tomatoes; 1/2 yellow bell pepper; 1 spring onion; Tabasco; Salt; Black pepper; Mint; extra virgin olive oil; Method Prepare a fresh and tasty sauce of bell peppers, cucumber, and peaches to serve with mozzarella balls. To start, peel the yellow bell pepper and cucumber with a peeler to remove the skin. Then, chop all the vegetables along with the peaches and cherry tomatoes, and transfer them to a blender. Blend until you achieve a smooth and homogeneous consistency. After blending, strain the sauce for a finer texture and season with a splash of Tabasco, salt, and black pepper to taste. Also add some finely chopped mint leaves for a fresh and aromatic touch. Mix everything well and prepare bowls to arrange the mozzarella balls. Finish with a drizzle of extra virgin olive oil and a few fresh mint leaves. Serve in a bowl along with the mozzarella balls, with a drizzle of oil and a few mint leaves.