Risotto with Nobili mozzarella and peas
INGREDIENTS FOR 2 PEOPLE 160g of arborio rice 50g of peas 100g of Nobili Bocconcino 1 clove of garlic 3 glasses of vegetable broth Salt to taste Pepper to taste Oil to taste PREPARATION In a non-stick pot, brown the garlic clove with a little oil. Then add the rice with the vegetable broth and peas to the pot. Cover the pot with a lid and cook for 10-15 minutes. Occasionally, stir the rice and monitor the broth level. If it becomes too dry, add glasses of hot water. When the rice is al dente, add salt and pepper and the mozzarella cut into cubes. Stir everything until the mozzarella becomes stringy. Serve hot.
Brussels Sprouts and Scamorza Casserole
Don’t know how to get your children to eat Brussels sprouts? Try our new recipe for Brussels sprouts and scamorza casserole, it will not only be delicious but also healthy and made with seasonal products. INGREDIENTS 900 g of Brussels sprouts 350 g of potatoes 1 shallot 2 eggs 50 g of all-purpose flour 50 g of Nobili Butter 600 ml of milk 250 g of Nobili Scamorza 1 tablespoon of olive oil Salt to taste Pepper to taste PREPARATION The first thing to do is make the béchamel sauce. In a saucepan, melt the Nobili butter and then add the sifted flour. Stir the flour and butter for 5 minutes, trying to avoid lumps. Turn off the heat and gradually add the hot milk, stirring with a whisk. Then cook for another 15 minutes or so. Season with salt and pepper. Clean the Brussels sprouts and then steam them for 15 minutes. Meanwhile, sauté the shallot in a pan with a drizzle of oil and then add the peeled and diced potatoes. Cook for about ten minutes, adding a glass of water if necessary. Finally, add the Brussels sprouts and cook for another 2 minutes. At this point, the béchamel sauce will have cooled, so you can incorporate the eggs. Take a baking dish and alternate layers of béchamel, Brussels sprouts, and diced Nobili scamorza until you run out of ingredients. Finish with a sprinkle of cheese and bake in a preheated oven at 220°C for 20 minutes. Serve 5 minutes after baking.
Ricotta Zuccotto for Christmas
The zuccotto is a typical Florentine traditional dessert. Originally, the internal filling was made with ricotta, cocoa nibs and citrus zest. Today, Caseificio Nobili offers you a recipe very similar to the original, to celebrate Christmas following the taste of tradition. INGREDIENTS 380 g of sponge cake discs 40 g of rum 400 g of Nobili Ricotta 100 g of chocolate chips 300 g of powdered sugar 1 vanilla pod 400 g of dark chocolate PREPARATION Take a circular bowl, which will then give the zuccotto its typical shape, and line it with cling film. Start by soaking one of the sponge cake discs with rum and then place it in the bowl, pressing it with your hands to adhere to the sides. Then refrigerate. For the filling, mix the Nobili ricotta with the seeds from the vanilla pod and the powdered sugar. Finally, add the chocolate chips. Remove the bowl with the sponge cake from the fridge and pour the ricotta cream into it, leveling the base well. Take the second disc and soak it with rum, then place it on top of the ricotta cream in the bowl to create a new base. Place the ricotta zuccotto in the freezer for 20 minutes. Meanwhile, melt the chocolate, cut into pieces, in a double boiler. Take the zuccotto, remove it from the bowl and turn it upside down. Cover it with the melted dark chocolate, and place it in the fridge until the coating has solidified. If you wish, finish the zuccotto with sugar decorations for desserts.