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.

NEW FOR CHRISTMAS: Espresso Cream 250g

NEW FOR CHRISTMAS: Espresso Cream 250g

We have developed a new Espresso Cream just for Christmas!

This seasonal exclusive is a thick, indulgent cream with the rich taste of Espresso and has ground coffee beans throughout. Available during the month of December 2016.

Espresso Cream is the perfect accompaniment for your favourite holiday desserts and cakes. Use it the next time you make Tiramisu or use it as a filling for cannoli this festive season.

La Casa Del Formaggio Espresso Mascarpone

If you’re looking to present something a little different at your festive season gathering this year, you’ll love this!

Our Espresso Chocolate Mess is sure to impress your guests! Aside from 2 hour refrigeration time required, it only takes 30 minutes to prepare.

We hope you enjoy this decadent treat as much as we do!

Recipe details can be found here

Fans of our other Christmas creams can rest assured, La Casa Del Formaggio Brandy Flavoured Double Cream is back again for the month of December 2016. Our Vanilla Bean Double Cream can be enjoyed all year round.

All available in 250g tubs from Woolworths nationally. Vanilla Bean Double Cream and Brandy Flavoured Double Cream are also available at Independent Grocers in our home state of South Australia.

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NEW: Smooth Ricotta & Smooth Ricotta Light

NEW: Smooth Ricotta & Smooth Ricotta Light

We are excited to launch our new Smooth Ricotta & Smooth Ricotta Light in time for the warmer months ahead! They make the perfect addition to your savoury or sweet recipes.

Mix in Smooth Ricotta the next time you scramble eggs, use it as a filling in crepes or add it to your next dessert.

Smooth Ricotta Light contains 35% less fat than La Casa Del Formaggio Smooth Ricotta. Try it as a dip for fresh veggies or spread it on thick, crusty bread with some berries and a drizzle of honey.

Smooth Ricotta & Smooth Ricotta Light are the same Traditional Ricotta that we set in a basket. Instead of draining the whey, we blend it back in to create a smooth, creamy consistency. Please remember it is natural for liquid separation to occur in traditional ricotta. This can be drained, or stirred back in when using it at home – it’s up to you!

These products are available in 375g tubs from independent grocers in our home state of South Australia.

La Casa Del Formaggio MD Voices New TV Advertisement

La Casa Del Formaggio has announced that it will be commencing its new TV advertising campaign in Adelaide in October, and taking the unusual step of having the Managing Director voice the advertisement. The TV campaign will be the first in the company’s history.

“My parents came to Australia as migrants, bringing their authentic cheese traditions with them from Italy”, says Claude Cicchiello, Managing Director of La Casa Del Formaggio. “They set up a continental deli and made cheese in the kitchen to sell in the shop. The cheese making became the focus of the business and La Casa Del Formaggio was born. Today we still honour and observe those family traditions. As such, I wanted to voice the advertisement to keep everything as authentic as we could”.

The advertisement can be viewed here:

The TV campaign will commence in Adelaide in October before rolling out in Perth as well.  One of the key objectives of the campaign is to help people recognise the La Casa Del Formaggio brand as the one that many of them buy on a regular basis.

“We have a problem that if you say the name La Casa Del Formaggio, people often don’t recognise it”, says Claude Cicchiello. “Yet when you show these same people the bocconcini tub, they recognise it as the one they buy. So we need people to see the advertisement and say to themselves ‘yea, that’s the one I buy’ and to hear the name said as they see the logo”.

The campaign will run through the summer in Perth and Adelaide. Results will determine if the same campaign will follow in the eastern states.

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Claude Cicchiello, Managing Director La Casa Del Formaggio

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