Risotto Cakes Stuffed with Mozzarella
(adapted from Martha Stewart)
2 oz. mozzarella
salt and pepper
2 pints cherry tomatoes
1/3 c. vegetable oil
4 sprigs thyme
2 bunches arugula
1 TB olive oil
4 c. prepared risotto
Form risotto into eight balls. Cut mozzarella into cubes and stuff one in center of each risotto ball, then flatten into a ½-inch thick patty. Dredge cakes in flour and chill about 15 minutes until firm. Toss tomatoes and arugula with olive oil. Fry cakes in vegetable oil over medium heat about 10 minutes until heated through. Drain on paper towels. Serve with tomatoes and arugula.
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Cream of Tomato Soup with Cheese Crisps
(adapted from Food Network)
1 jar (24 oz.) pasta sauce
pinch of nutmeg
2 cups water
GranaPadano snacks
½ cup heavy cream
Combine pasta sauce, water, cream, and nutmeg and simmer for 5 minutes until heated through. Serve topped with cheese crisps.
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Spaghetti Carbonara
(adapted from Joy of Cooking)
1 TB olive oil
1/3 c. cream
6 oz. diced bacon
4 eggs
1 lb. spaghetti
1/3 c. grated pecorino
Cook bacon until crisp over medium-high heat. Pour off all but 3 TB fat. Cook pasta. Combine cream, eggs, and cheese. Drain pasta and add to skillet with bacon. Add egg mixture and toss over medium heat , until eggs start to firm. Season with pepper. Served topped with additional grated cheese.
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Panettone Bread Pudding with Amaretto Sauce
(adapted from Giada De Laurentiis)
2 c. whipping cream, divided
2 tsp. cornstarch
3 c. whole milk, divided
1 lb. panettone
1 c. + 7 TB sugar, divided
8 eggs
¼ c. amaretto liqueur
Bring ½ c. cream, ½ c. milk, and 3 TB sugar to a boil stirring frequently. Combine amaretto and cornstarch and whisk into mixture. Simmer over medium-low heat until thickened, stirring constantly. Set aside. Cut panettone into cubes and arrange in a buttered 9x13-inch baking dish. Combine eggs, remaining 1½ c, cream, 2½ c. milk, and 1¼ c. sugar. Pour over bread, pressing gently to submerge. Bake at 350 degrees until puffed and set in center, about 45 minutes. Serve warm drizzled with sauce.
