Open Homes Australia Recipe 1: Italian Penne Pasta

Open Homes Australia Recipe 1: Italian Penne Pasta

Who else is loving the trend of home and lifestyle TV? La Casa Del Formaggio has joined Open Homes Australia and our cheeses will be featured in a special dish cooked in each episode by one of our favourite chefs Adam Swanson!

We know you are going to love this show! It airs this spring (2018) on Saturdays at 6pm on 9Life. 

On Episode 1, Adam imparts his tips and tricks for creating a fresh tomato and mozzarella sauce for your penne pasta.

This recipe is extremely simple, and is surprisingly packed with flavour considering how few ingredients are used.

 

We love how adding the Fresh Mozzarella at the last minute really allows the cheese to sing, becoming melty and gooey which binds the pasta together.

 

You can find the full recipe here.

Adam Fresh Mozzarella

And watch the video on our YouTube Channel here.

For the full episode, you can check in out on 9Life here.

New Product: Fresh Mozzarella 125g in a bag!

New Product: Fresh Mozzarella 125g in a bag!

Introducing a new packaging concept for our classic Fresh Mozzarella! Try our convenient bag pack that promotes single-use freshness.

Simply cut the bag open, drain and enjoy the cheese fresh!

The 125g ball is the perfect size to make one large pizza, bruschetta for two, or a main-sized Caprese Salad.

 

Caprese Bruschetta

If you’ve never had Fresh Mozzarella on your pizza before, now is the time to try it!

Bocconcini Peach Salad

You can find our Fresh Mozzarella in a bag available nationally in the Woolworths deli section now, and in SA Independent grocers from September 3rd.

Bacon, Leek and Beetroot Bruschetta

 

New Product: BURRATA!

New Product: BURRATA!

On May 1st 2018, La Casa Del Formaggio is launching Burrata into local SA Independent grocers!

Burrata

What is a burrata? It is undoubtedly one of the most magnificent cheeses you will ever come across. It is a delicate shell of fresh mozzarella that encases a decadent filling of stracciatella. Stracciatella is Italian for “a little shred” and it is exactly that: little shreds of fresh mozzarella. When combined with the rich cream, it becomes a soft milky, cheesy mixture that is perfect for soaking up with bread, or scattering over a pizza, a bed of tomatoes or a salad of roasted vegetables.

Our team has worked for a long time to perfect the recipe and the hands-on cheesemaking methods to create this product. We hope you and your family and guests will be impressed with this delicate cheese treasure!

Cutting into a Burrata

To learn more about Burrata check out our video or visit our Burrata product page here.

Smooth Ricotta Creamy Chicken Casserole Recipe

Smooth Ricotta Creamy Chicken Casserole Recipe

We were absolutely thrilled to see our Smooth Ricotta used as the hero ingredient on a recipe segment on Better Homes and Gardens!  Fast Ed (Ed Halmagyi) created a Creamy Chicken Casserole which is a lighter version than using heavy cream, and is great because it utilises ingredients that are mostly pantry staples. Watch the video and see the recipe below:

CREAMY CHICKEN CASSEROLE RECIPE

500g chicken thigh fillets

2 Tbsp plain flour

2 Tbsp unsalted butter

1 leek, diced

4 cloves of garlic, minced

sea-salt flakes and freshly cracked black pepper

1.5 cups of dry white wine

375g La Casa Del Formaggio Smooth Ricotta

2 cups sugar snap peas, trimmed

1 bunch fresh parsley, chopped

75g La Casa Del Formaggio Grated Parmesan

 

Slice chicken into strips. Put flour into a large bowl and toss chicken to coat, shaking off excess. Heat oil in a large frying pan over medium heat. Fry chicken for 5 minutes until golden on both sides. Remove from pan and set aside.

Reduce heat to low. Add butter, garlic and leek to the same pan, cooking for 5 minutes until softened. Season and then return chicken to this pan. Add wine, then ricotta and stir to combine. Simmer for 20 minutes with cover on,  until mixture has thickened and chicken is cooked.

Mix in peas and cook for an additional 5 minutes, until peas are bright and tender. Stir in parsley. Serve hot.

Baking Lemon Ricotta Biscuits!

Baking Lemon Ricotta Biscuits!

When Nonna gives us lemons…. we make Lemon Ricotta Biscuits!

This recipe is super easy and super lemony. It incorporates both the juice and the zest of freshly picked lemons from the garden. We find that garden lemons tend to be firmer, which means it you can usually get more of the flavoursome rind when grating them.

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We’ve used our new Smooth Ricotta in this recipe, which is such a fantastic ingredient for baking. Its smooth texture incorporates other ingredients well and its mild, milky flavour allows the lemon be the star.

The recipe is below, and found in our recipe database here.

Biscotti (biscuits)

  • 500g La Casa Del Formaggio Smooth Ricotta
  • 2 ½ cups all-purpose flour
  • 1 tspn baking powder
  • 1 tspn salt
  • 250g unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 2 eggs
  • juice of one lemon
  • zest of one lemon

La Glassa (glaze)

  • 2 cups icing sugar
  • juice of one lemon
  • zest of one lemon

 

Biscotti

Preheat oven to 180C.

In a medium bowl, mix together the flour, salt and baking powder. Set aside.

In another bowl, beat together the softened butter and sugar with an electric mixer until fluffy in texture. Add eggs one at a time, beating until incorporated. Next add the Ricotta, lemon juice and lemon zest, beating until combined. Stir in dry ingredients with a large wooden spoon. Add additional flour if needed.

Refrigerate dough to slightly harden so that it can be easily rolled into balls.

Line baking sheet with baking paper. Spoon out one-tablespoon rounds of dough and roll into balls. Place balls onto the tray, leaving room for biscuit to spread. Bake for 15 minutes, or until golden on edges. Remove from oven and cool for 10 minutes but do not cool completely as biscuits should still be warm when glaze is added.

Glassa

Combine icing sugar, lemon juice and zest in a bowl and stir until smooth.  Add more sugar or lemon juice if needed to get the balance to your liking. Spoon a teaspoon of glaze onto each biscuit while still warm and spread across top of biscuit.

Allow glaze to harden prior to serve.

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