Tagliatelle with cherry tomatoes and bocconcini

The cherry tomatoes, both yellow and red, are washed and seasoned with extra virgin olive oil, salt, and a pinch of sugar, then briefly roasted in the oven. The tagliatelle are boiled to perfection and sautéed in a pan with some of the roasted cherry tomatoes. The dish is completed with pieces of Nobili bocconcini and a touch of fresh oregano, creating a perfect balance between the richness of the bocconcini and the vibrancy of the cherry tomatoes. 500 g of fresh egg tagliatelle; 500 g of Nobili Bocconcini; 250 g of yellow cherry tomatoes; 250 g of red cherry tomatoes; Extra virgin olive oil; Fresh oregano; Sugar; Salt; Method: Wash the cherry tomatoes, without detaching them from their stem, and place them in a baking dish; season them with oil, salt, and sugar and bake at 200°C for 6 minutes. Cook the tagliatelle in salted boiling water Heat a drizzle of oil in a pan with half of the freshly roasted cherry tomatoes, drain them into the pasta and sauté for a minute and a half; Serve with the cherry tomatoes, Nobili bocconcini pieces, and oregano. A must-try dish for a summer evening.

A Ricotta and Sautéed Hazelnut Dessert

Easy and quick to prepare, it is ideal as a light dessert or an energy-rich snack. The freshness of Nobili ricotta pairs beautifully with the toasted flavor of hazelnuts, enhanced by a touch of honey for natural sweetness. Ingredients: 250 g of fresh ricotta; 30 g of hazelnuts; 2 tablespoons of honey; 1 teaspoon of vanilla extract; A pinch of salt; Whole grain bread croutons; Sage or basil; Method: Start by chopping the hazelnuts; you can lightly toast them in a pan for a few minutes to intensify their flavor; In a bowl, mix the ricotta with honey, vanilla extract, and a pinch of salt until you obtain a smooth mixture; Add the chopped hazelnuts to the ricotta mixture and mix well; Let the mixture rest in the refrigerator for at least 30 minutes before serving, allowing the flavors to blend well; Serve the dish cold and garnish with a few whole hazelnuts and a drizzle of extra honey for an elegant touch; This dish is a delightful example of how a few natural and simple ingredients can transform into a refined dessert or perfect comfort food.

Cold Pasta with Bocconcini and Arugula Pesto

For a fresh and quick spring lunch, you can try cold pasta with bocconcini and homemade arugula pesto. Ingredients: Short pasta: 200 grams; Fresh arugula: 100 grams, for the pesto, Parmigiano Reggiano: 50 grams, grated; Pine nuts: 20 grams, for the pesto; Garlic: 1 clove, for the pesto; Salt and pepper: to taste, for the pesto; Extra virgin olive oil: about 60 ml, for the pesto and a little extra for dressing; Mozzarella bocconcini: 100 grams, halved, Cherry tomatoes: 150 grams, halved; Pitted black olives: 50 grams, chopped or left whole, depending on preference. Method: Cook a short pasta of your choice al dente, drain and cool under cold water. Meanwhile, prepare the pesto by blending fresh arugula, Parmigiano Reggiano, pine nuts, garlic, salt, pepper, and extra virgin olive oil. In a large bowl, mix the pasta with the arugula pesto, add halved Nobili bocconcini, cherry tomatoes, and some pitted black olives. Mix well to combine all ingredients. This dish can be served immediately or stored in the refrigerator for a couple of hours to enhance the flavors and allow them to meld and intensify. It is a good option for a refreshing summer lunch or a light and nutritious dinner.

Caprese Salad with Nobili Bocconcini

The Caprese salad is an Italian classic that highlights the freshness of the ingredients. These combined ingredients create a fresh, colorful, and tasty dish, perfect for a light lunch or as an appetizer during a warm spring or early summer evening. Ingredients: Ripe and juicy tomatoes: 3-4 large tomatoes, sliced; Nobili Bocconcini: as needed; Fresh basil: a bunch, only the leaves; Salt and pepper: to taste for seasoning; Extra virgin olive oil: a generous drizzle; Balsamic vinegar: a touch, about a tablespoon; Oregano: a pinch, dried or fresh, to add a special touch; Procedure: Choose ripe and juicy tomatoes, slice them, and arrange them on a serving plate. Alternate the tomato slices with whole or sliced Nobili Bocconcini and add some fresh basil leaves. Season with salt, pepper, a drizzle of extra virgin olive oil, and a bit of balsamic vinegar. To give an even more special touch, add a pinch of dried or fresh oregano. A great classic (with a small variation) of Mediterranean cuisine, timeless and always full of flavor. The secret? Nobili products!

Eggplant Rolls with Ricotta and Spinach

This dish combines the sweetness of eggplant with the creaminess of ricotta, along with fresh spinach and sun-dried tomatoes for a flavorful touch. With this recipe, your dinner will have a whole new taste. Ingredients: Eggplants: 2 medium eggplants, cut into long, thin slices. Fresh ricotta: about 150 grams. Fresh spinach: 100 grams, chopped. Garlic: 1 clove, crushed. Sun-dried tomatoes: 50 grams, chopped. Salt and pepper: to taste. Tomato sauce: 200 ml to cover the rolls in the baking dish. Parmesan: 30 grams, to sprinkle over the rolls. Fresh basil: a few leaves for garnish. Method: Cut the eggplants into long, thin slices, then grill until they become soft. In a bowl, mix Nobili fresh ricotta with chopped spinach, crushed garlic, chopped sun-dried tomatoes, salt, and pepper. Spread this mixture on each eggplant slice and roll up gently. Arrange the rolls in a baking dish, cover with tomato sauce and a sprinkle of Parmesan. Bake at 180°C for about 20 minutes. Serve the dish hot, garnishing with fresh basil for an even richer flavor.

Spring Salad with Fiorita Mozzarella and Asparagus

Spring is the perfect time to enjoy Nobili’s Fiorita Mozzarella paired with crunchy green asparagus. This salad is a perfect balance of flavors and textures that celebrates the freshness of spring produce. A delicious recipe suitable for all palates. Ingredients: Asparagus: about 250-300 grams Cherry tomatoes: 100-150 grams Radishes: 4-6, depending on size Extra virgin olive oil: a couple of tablespoons Sea salt: to taste, usually a pinch One Fiorita Mozzarella Fresh basil: 5-10 leaves Black pepper: to taste, usually a sprinkle Bread for croutons: 4-6 slices, depending on preference Flavorful ingredients that will allow you to create a delicious and balanced dish, perfect for two people. Method: Start by steaming the asparagus until tender but still crisp. Meanwhile, slice the cherry tomatoes and radishes thinly. Arrange the cooled asparagus on a serving plate and drizzle with a little extra virgin olive oil and a pinch of sea salt. Place a whole or halved Nobili Fiorita Mozzarella on top of the asparagus to reveal its creamy center. Add the cherry tomatoes, radishes, and a few fresh basil leaves. Finish the dish with a sprinkle of black pepper and serve with crispy bread croutons.

Cold pasta and salad: what are the 5 best cheeses to dress them?

In a culinary world where the combination of flavors and textures can transform a simple dish into a memorable culinary experience, cheese plays a leading role. Whether you are looking for a touch of creaminess, a salty accent, or a bold flavor, there is a cheese to satisfy every palate. Here is a selection of the best cheeses to consider for enriching your salads and cold pasta dishes. 1. Feta Originating from Greece, feta is a white, soft yet crumbly cheese, known for its salty and slightly tangy flavor. It is perfect for summer salads, such as the classic Greek salad, or sprinkled over a watermelon salad for a contrast of sweet and salty flavors. Its crumbly texture also makes it ideal as a topping for cold pasta, adding a touch of freshness. 2. Parmigiano Reggiano Notoriously known as the “King of Cheeses,” Parmigiano Reggiano boasts a complex and rich flavor, perfect to pair with hints of dried fruit and a spicy touch. Its presence in shavings on salads or cold pasta can elevate the dish’s flavor to new heights, adding a unique richness and depth. 3. Mozzarella fiordilatte Mozzarella fiordilatte is appreciated for its softness and delicate flavor. This cheese is an excellent choice for light salads, such as the Caprese, where it harmoniously pairs with juicy tomatoes, fresh basil, and a drizzle of extra virgin olive oil. Cut into cubes, it offers exquisite creaminess to cold pasta, skillfully balancing more intense flavors. 4. Pecorino Romano Pecorino Romano, with its more intense and salty character compared to feta, stands out for its bold flavor and slight spiciness. This sheep’s cheese is ideal in shavings on salads and cold pasta, where it can truly make a difference, especially when paired with robust-tasting ingredients like olives, capers, or grilled vegetables. 5. Ricotta With the use of ricotta, we move to a fresh, delicate, and versatile cheese. Ricotta can be spread on crostini as a base for salads, mixed into cold pasta to add creaminess without overpowering other flavors, or simply served in spoonfuls on cold dishes for a touch of sweetness and lightness.

Pumpkin flower and mozzarella pasta

Preparing a delicious pasta with pumpkin flowers and mozzarella is a culinary experience that combines simplicity and taste. This recipe, ready in less than half an hour, is ideal for those seeking a fresh and colorful dish. INGREDIENTS 360 g of fusilli 8 pumpkin flowers 3 Bocconcini 4 anchovy fillets in oil 1 clove of garlic 10 fresh basil leaves 40 g of blanched and toasted almonds 150 g of boiled peas Grated zest of ½ lemon Extra virgin olive oil, as needed Salt and pepper, to taste Make the pesto Start by preparing the pesto that will dress the pasta. Take the clove of garlic, cut it in half, and remove the core to make it more digestible. Place it in the mixer along with the fresh basil, boiled peas, well-drained anchovy fillets, toasted almonds, and grated lemon zest. Blend and gradually add extra virgin olive oil until you obtain a creamy and homogeneous sauce. Taste and adjust the salt if necessary. Cook the pasta Bring a pot of salted water to a boil and cook the fusilli according to the package instructions to achieve al dente pasta. Meanwhile, spend a few minutes preparing the other ingredients. Prepare the fresh ingredients Cut the mozzarella into cubes and let it drain well. This step is important to prevent the pasta from becoming watery. Then, carefully wash the pumpkin flowers, remove the inner parts, and cut them into strips. Combine everything Once the pasta is drained, reserve some of the cooking water. Transfer the fusilli to a large pan and add the prepared pesto. If necessary, add some of the reserved cooking water to make the sauce more fluid and help it adhere better to the pasta. Gently incorporate the sliced pumpkin flowers and mozzarella cubes into the pasta. The mozzarella will slightly melt with the heat of the pasta, creating a delightful creaminess. Plating After mixing all the ingredients well, finish the dish with a sprinkle of freshly ground pepper. This will add a touch of flavor and liveliness to your dish. The pasta with pumpkin flowers and mozzarella is best enjoyed hot, just prepared, when the flavors are vibrant and the mozzarella is still stringy.

Easter Chocolate Salami: Use Up Your Leftovers

Did Easter bring some days with friends outdoors but also many sweet leftovers? We thought of you with this Easter chocolate salami recipe, where you can reuse the leftover egg pieces and Colomba cake. INGREDIENTS 250 g of Colomba cake 100 g of milk chocolate 40 g of sugar 150 g of butter 50 g of almonds 50 g of almond granules 1 tablespoon of unsweetened cocoa powder Powdered sugar (for decoration) PREPARATION Break 100g of milk chocolate into small pieces to facilitate melting. Place it in a microwave-safe bowl. You can melt it in the microwave at 650 watts for 3 minutes, checking occasionally to prevent burning. Alternatively, you can melt it in a double boiler, placing the bowl over a pot with lightly simmering water, ensuring the bottom of the bowl does not touch the water. Once melted, let it cool slightly. Take 250g of Easter Colomba cake and crumble it into a large bowl, including the crust, to achieve a uniform texture. This will allow the cake to better absorb the other ingredients and create a homogeneous base for the salami. Add the melted chocolate to the crumbled Colomba and mix well. Incorporate 40g of sugar and 150g of butter previously melted and cooled. This mixture will become the base of your salami. Combine 50g of almonds (whole or chopped, as preferred) and 50g of almond granules into the mixture, also adding a tablespoon of unsweetened cocoa powder. Knead everything with your hands until you obtain a homogeneous mixture. On the work surface, spread some parchment paper and place the mixture on it, then shape it into a log, trying to make it as uniform as possible. This will give your dessert the characteristic appearance of a salami. Wrap the salami in parchment paper and leave it in the refrigerator for about an hour, or until it has completely set. This step is crucial to ensure that the salami maintains its shape during slicing. Once set, remove the paper and dust the salami with powdered sugar, ensuring it is completely covered. The final effect will mimic the typical white coating of salamis. Slice the Colomba and chocolate salami into pieces about half a centimeter thick and arrange them on a serving plate. Now your Colomba salami is ready to be enjoyed!

Cabbage rolls with ricotta

If you are looking for a delicious and vegetarian dish that is easy to prepare, cabbage rolls are the perfect choice for you. Ideal for a family dinner or to impress friends with your culinary skills, this recipe combines the delicate taste of cabbage with a flavorful and nutritious filling. Here is how to prepare vegetarian cabbage rolls for 4 people, following simple and clear steps. INGREDIENTS 12 cabbage leaves 150 g of rice 2 tablespoons of ricotta 1 egg 3 tablespoons of Parmigiano Reggiano 400 ml of tomato puree 1/2 onion Salt and pepper to taste Extra virgin olive oil to taste Fresh parsley to taste PREPARATION Cooking the rice: start by boiling the rice according to the cooking time indicated on the package. Once cooked, drain it well and let it cool. This step is essential for preparing a perfect filling. Preparing the cabbage leaves: while the rice cools, take care of the cabbage leaves. Wash them thoroughly under running water and then immerse them for a couple of minutes in boiling water. This process will make them softer and easier to work with. Then place them on a clean towel to drain and cool. Filling and assembling the rolls: now it’s time to prepare the filling. In a bowl, mix the cooled rice with the egg, ricotta, and Parmigiano Reggiano, adding salt and pepper to taste. Place the filling in the center of each cabbage leaf, fold the side edges towards the center and roll them up to form the rolls. Use a toothpick to keep them closed. Cooking the rolls: heat a drizzle of extra virgin olive oil in a pan and prepare a sauté with the finely chopped onion. Add the cabbage rolls and brown them briefly on all sides. Pour in the tomato puree, adjust the salt, and let them cook over low heat, covering the pan with a lid, for about 30 minutes. If necessary, add a little water to prevent the sauce from drying out too much. Plating: Once the rolls are ready and the sauce has thickened, garnish the dish with freshly chopped parsley. Serve the cabbage rolls hot. [/vc_column_text][vc_column_text]Did you enjoy this cabbage roll recipe? Then you might also be interested in the agretti and ricotta pasta recipe.