ZUCCHINI AND MOZZARELLA CARPACCIO

Prepare an elegant zucchini and mozzarella carpaccio, enriched with lemon and orange vinaigrette, chopped almonds, and fresh herbs for a refined touch. Perfect as an appetizer or summer side dish. 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 Three zucchinis; Two tablespoons chopped almonds; Mozzarella balls; Mint and basil leaves; Vinaigrette 4 tablespoons of extra virgin olive oil; juice and zest of half a lemon; juice and zest of half an orange; salt and pepper to taste; Method To prepare a delicious zucchini and mozzarella carpaccio, start by slicing the zucchinis very thinly. Arrange the zucchini slices decoratively on a serving platter. Prepare the vinaigrette by mixing the extra virgin olive oil, the juice and grated zest of half a lemon and half an orange in a bowl. Add salt and pepper to taste and mix the ingredients well until you achieve a smooth consistency. Pour the vinaigrette over the zucchinis arranged on the plate. Distribute the mozzarella balls, cut in half or quarters depending on their size, over the zucchinis and sprinkle with chopped almonds. Finish the preparation with fresh mint and basil leaves to add freshness and aroma. Now the zucchini and mozzarella carpaccio is ready to be enjoyed. It is a light yet flavorful dish, perfect to serve as an appetizer or summer side dish.

Pepper Rolls

Pepper Rolls are a tasty and flavorful dish, perfect as an appetizer or a light yet delicious main course. They are simple to prepare and require few ingredients, but the final result is truly delightful. We made this recipe on the TV7 Gold show: Due chiacchiere in cucina. Ingredients: Four red peppers; 200 g of breadcrumbs; 50 g chili pepper; Three sun-dried tomatoes; Nobili Mozzarella; Anchovies; Method: Bake the peppers in the oven, remove the skin, and cut them into slices; In a mixer, blend the breadcrumbs, pecorino cheese, and sun-dried tomatoes; Coat the peppers in the breadcrumb mixture and fill them with mozzarella, anchovies, and the remaining breadcrumb mixture; Roll everything into a roll shape and gratinate in the oven. Serve the pepper rolls hot, accompanied by a fresh salad or a side dish of your choice.

Mollete

The molletes with bean cream and cheese, accompanied by fresh Pico de gallo, are perfect for a quick lunch or casual dinner. The rich and velvety bean cream pairs perfectly with the crunchiness of the toasted rolls and the savory taste of the gratinated cheese. The Pico de gallo, with its fresh and spicy flavors, adds a touch of freshness and color to the dish. We made this recipe on the TV7 Gold show: Due chiacchiere in cucina. Ingredients 4 soft rolls; 200 g boiled beans; Onion; Celery; Garlic; Vegetable oil as needed; Nobili Scamorza; Pico de gallo 1 green chili; 1 ripe tomato; 1 ripe tomato; 1 spring onion; Lime; Salt and oil as needed; Preparation To prepare this delicious dish, start by softening the beans and boiling them with an onion, two cloves of garlic, and some celery. Once cooked, drain them and blend them with an immersion blender. In a pan, add a drizzle of vegetable oil and sauté the bean cream, adjusting the salt. Cut the rolls in half, toast them lightly, spread the bean cream on top, and add a slice of Nobili Scamorza. Grill the rolls for a few minutes. Meanwhile, prepare the Pico de gallo by dicing the tomato, onion, and chili into small cubes. Season everything with lime, oil, and salt, and serve the Pico de gallo with the Mollete while still hot.

Corn wafer with mozzarella and roasted garlic and basil tomato cream

A delightful recipe that combines the Italian tradition of polenta with the freshness of tomatoes and the creaminess of Nobili mozzarella. Ideal for a creative appetizer or a light main course, this dish will surprise your guests with its flavor and presentation. Perfect for a summer dinner or a special occasion, this dish is a burst of flavors. We prepared 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; Nobili mozzarella bocconcino; Preparation Start by cooking the polenta following the instructions on the package. Once cooked, pour it onto a plate and, when slightly cooled, spread it thinly between two sheets of parchment paper. Cut the polenta into strips and roll them around pastry rings to give them the desired shape. Then, place the polenta strips in the oven at 180 degrees for about half an hour, until they dry out. Meanwhile, prepare the tomatoes by placing them in a baking dish with a drizzle of oil, coarse salt, and a head of garlic cut in half. Bake the tomatoes and let them cook for about forty minutes, then remove them from the oven. Mash the garlic and blend everything, emulsifying the sauce with a drizzle of oil if necessary. To assemble the dish, place a slice of mozzarella inside the polenta wafer and add the tomato cream. Finally, garnish with a few fresh basil leaves.

Nobili Ricotta and Strawberry Tart

The tart with Nobili ricotta and strawberries is a triumph of flavors ready to delight the palate of anyone who has the pleasure of tasting it. Are you ready to delight your senses with this little gem from our kitchen? We presented this recipe on the TV7 Gold show: Two Chats in the Kitchen. Ingredients for the pastry 350 g flour 1 egg and 1 yolk 130 g butter 70 g granulated sugar lemon zest Ingredients for the filling 350 g cow’s milk ricotta 30 g powdered sugar 250 g fresh strawberries juice of half a lemon 50 g brown sugar Preparation In preparing this exquisite cake with Nobili ricotta and strawberries, the first step is to gently combine the strawberries with sugar and lemon juice, creating a mixture to set aside for later use. Next, we prepare the pastry dough, working it carefully but without excessive handling to ensure a perfect consistency. Once the desired dough is achieved, we let it rest in the refrigerator, allowing the ingredients to blend and develop their flavor. After resting, we take 3/4 of the pastry dough and roll it out carefully on a flat surface. We then proceed to fill it with a delicious mixture of Nobili ricotta and sugar, spreading it evenly and adding the previously prepared strawberries. We will use the remaining pastry dough to create strips to place on the surface of the cake, adding a decorative and tasty touch to our ricotta and strawberry cake. At this point, we place it in a preheated oven at 180 degrees Celsius and let it bake for about 45 minutes, until the surface is golden and fragrant.

Mozzarella, Peach, and Prosciutto Salad

A light and fresh salad that combines the sweetness of summer peaches with the softness of mozzarella and the salty flavor of prosciutto. Perfect as an appetizer or a main dish for a hot day. The addition of fresh basil and a sprinkle of toasted nuts further enriches the dish, giving it a delightful crunch. A quick salad to prepare and sure to delight guests and friends with its combination of flavors. Ingredients 2 ripe peaches, sliced into wedges; 200 g of buffalo mozzarella, sliced; 100 g of prosciutto, thinly sliced; A handful of nuts, toasted and coarsely chopped; Fresh basil; Extra virgin olive oil; Balsamic vinegar; Salt and black pepper; Method: Wash the peaches, cut them in half, remove the pit, and then slice each half into thin wedges. Arrange the mozzarella slices and peach wedges alternately on a large plate. Place slices of prosciutto between them. Sprinkle the salad with toasted nuts and top with some fresh basil leaves. Drizzle extra virgin olive oil and a few drops of balsamic vinegar over the entire salad. Season with salt and pepper to taste. The salad is best served immediately to enjoy the freshness of the ingredients and the crunchiness of the nuts. This summer recipe is simple yet full of flavor. Ideal for a light dinner or as the start of a more elaborate meal.

Watermelon, Fior di Latte Mozzarella, and Mint Salad

This watermelon, fior di latte mozzarella, and mint salad is perfect for satisfying such cravings. The combination of juicy watermelon and creamy mozzarella creates a delightful contrast in the mouth, enhanced by the freshness of mint. It’s a dish that can be prepared in minutes, ideal for a quick lunch or as an appetizer on a summer evening. Its vibrant presentation also makes it a perfect dish for special occasions. Ingredients 500 g of watermelon (seedless and cubed); 250 g of fior di latte mozzarella (or classic mozzarella, cubed); A bunch of fresh mint; Extra virgin olive oil; Salt and black pepper (to taste); Juice of 1 lime (optional); Sesame or sunflower seeds (for garnish); Method: Cut the watermelon and mozzarella into cubes of about 2 cm. Ensure the watermelon is cold and the mozzarella is well-drained of whey. In a large bowl, combine the watermelon and mozzarella. Tear the mint leaves to add to the mix. Dress everything with a good drizzle of extra virgin olive oil, salt, and pepper to taste. If you like a touch of acidity, also add the juice of a lime. Mix gently with your hands or a wooden spoon to avoid breaking the watermelon and mozzarella cubes. Garnish with sesame or sunflower seeds to add a crunchy touch. Serve immediately to enjoy the freshness of the ingredients. With this salad, you will bring balance to your evenings between the search for sweet, salty, and fresh, making it ideal for refreshing on hot summer days.

Tomatoes stuffed with scamorza, pine nuts, and amaretti

Combine the freshness of tomatoes with the bold flavor of smoked scamorza, the crunch of pine nuts, and the sweet touch of amaretti. Add an original touch to your appetizer or a side dish rich in contrasts and flavors. The tomatoes, hollowed out and filled, are then baked in the oven, creating a delicious and flavorful golden crust. This recipe is ideal for surprising your guests with something exquisitely appetizing. Ingredients 100 g 2 slices of durum wheat bread 60 g of smoked scamorza 4 large ripe vine tomatoes 50 g of pine nuts 2 amaretti 1 small white onion 2 tablespoons of breadcrumbs 2 tablespoons of extra virgin olive oil Salt and black pepper to taste A few basil leaves for garnish Method: Wash the tomatoes and cut off the top. Using a teaspoon, gently scoop out the pulp and seeds, being careful not to break the skin. Lightly salt the inside and turn them upside down on a plate to drain excess water. In a bowl, crumble the amaretti, add the pine nuts and smoked scamorza cut into small cubes. Mix well. Preheat the oven to 180 C. Dry the inside of the tomatoes with paper towels, then fill them with the scamorza, pine nuts, and amaretti mixture. Sprinkle with breadcrumbs and drizzle each tomato with a little oil. Place the tomatoes in a baking dish lined with parchment paper. Bake for about 20-25 minutes or until the surface is golden and crispy. Let them cool for a few minutes before serving. Garnish with fresh basil leaves to add a touch of color and freshness. This dish is a perfect fusion of sweet and savory, ideal for those seeking a bold and sophisticated taste.

Ricotta Dessert with Fruit and Rhubarb

The sweet dessert with ricotta, fruit, and rhubarb is a delightful combination of sweet ricotta cream, fresh fruit, and caramelized rhubarb. It is perfect as a summer meal finale or for an afternoon treat. The ricotta makes the cream incredibly soft and light, while the rhubarb adds a touch of acidity that gently contrasts with the sweetness of the fruit. The preparation is simple, and the result is a colorful and satisfying dish that will surely win over palates. Ingredients 450 g of ricotta; 150 g of powdered sugar; 1 vanilla bean (or 1 teaspoon of vanilla extract); 200 g of cleaned rhubarb; 100 g of granulated sugar; 200 g of cherries; 1 plum – sugar – lemon; Fresh mint for garnish; Method: In a bowl, mix the ricotta with the powdered sugar and the seeds from the vanilla bean until you obtain a smooth and homogeneous cream. Cover and place in the refrigerator to chill. Cook the rhubarb in a pan with the granulated sugar and lemon juice. Cook the rhubarb until it becomes tender and the liquid turns into a syrup. The cooking time is about 10-15 minutes. Let it cool completely. Wash and cut the fresh fruit into similarly sized pieces. If using peaches or apricots, remove the pit. In individual cups or a large serving dish, spread a layer of ricotta cream. Top with the caramelized rhubarb and then the cut fresh fruit. Garnish with fresh mint leaves. Serve the dessert well chilled for a pleasant contrast with the warm rhubarb. This dish is not only visually appealing but also offers a wonderful fusion of flavors and textures, making it ideal for a special day or festive occasion.

Vanilla-Infused Butter Spaghetti with Parmesan

Vanilla-Infused Butter Spaghetti with Parmesan will enhance a quick lunch, adding flavor to every moment. The vanilla adds a sweet and fragrant note that surprisingly pairs well with the butter and cheese, creating a rich and comforting vegetarian dish. This recipe is ideal for those seeking an easy-to-make culinary experience. Ingredients 100 g of spaghetti; 30 g of butter; 1 vanilla bean; 50 g of grated Parmigiano Reggiano; Salt, to taste. Method: Bring salted water to a boil in a large pot; While the spaghetti cooks, melt the butter in a large pan over medium heat. Slice the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add the seeds and the bean to the melted butter. Allow the butter to infuse with the vanilla for about 5 minutes. Finally, remove the vanilla bean; Drain the spaghetti and transfer it to the pan with the vanilla butter. Mix well to ensure the spaghetti is well coated with butter; Serve the spaghetti hot, generously sprinkling with grated Parmigiano Reggiano. Adjust salt if necessary. The result is a creamy and aromatic dish, perfect for a quick yet flavorful lunch.