Contents 5. Fresh Mozzarella Antipasto Sliders. Mozzarella & Spinach Dip in a Cob Loaf. Burrata, Fig & Prosciutto Salad

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2 Contents 5 Fresh Mozzarella Antipasto Sliders 7 Mozzarella & Spinach Dip in a Cob Loaf 9 Burrata, Fig & Prosciutto Salad 11 Mixed Vegetable & Barley Salad with Haloumi 13 Tuscan Chicken With Bocconcini 15 Lemon, Prawn & Mascarpone Risotto 17 Chocolate Ricotta Mousse 19 Baked Honey Ricotta with Honey-Glazed Walnuts 2

3 The House of Cheese SINCE 1988 In 1998, Gerardo and Rosa Cicchiello made a life defining decision. They decided they would transition the business from being a successful continental deli into a full-time cheese factory. Over the years, La Casa Del Formaggio has grown and evolved. The challenge is always been, how do we bring premium quality fresh cheese to as many families as we can? As the company that brought Bocconcini to the national supermarket chains and put little tubs of soft white balls of cheese into Australian family refrigerators all over the country, we remain passionate about this quest to this very day. This e-cookbook has been designed to celebrate the 30th anniversary of the formation of La Casa Del Formaggio and to help your family explore new ways to use and enjoy our cheese. We have great suggestions for using our Bocconcini, Mozzarella, Ricotta, Mascarpone, Burrata and Haloumi. We want you to enjoy everything that we hold dear about quality. A taste that is milky, with buttery notes due to the rich jersey milk used in our cheesemaking. The texture of our Bocconcini that tears in layers like a cooked chicken breast and displays perfect melt-ability. A joy for the mouth with Bocconcini, Mozzarella and Haloumi that are springy and chewy; Ricotta and Mascarpone that are delicate and rich. La Casa Del Formaggio is Italian for The House of Cheese. We hope that our passion is evident on the pages of this e-cookbook and that these recipes help you transform our quality cheese into your family memories from our home to yours! 3

4 Fresh Mozzarella Antipasto Sliders

5 SERVES: 4 READY IN: 10 MINUTES DIFFICULTY: EASY 1. Slice mozzarella balls into three sections. They should resemble a top and bottom bun and a middle slice. 2. Place the bottom bun down on a cutting board. Top with a mix of the antipasto and a fresh basil leaf. Then add the middle cheese slice and repeat with the antipasto and basil. Use the top of the bun to top off the stack and secure with a toothpick. 3. Repeat for the next three sliders. 4. Sprinkle the tops of the sliders with chia seeds and another small basil leaf. Serve immediately. Fresh Mozzarella Antipasto Sliders 4 x La Casa Del Formaggio Fresh Mozzarella Bags 125g 50g sun dried tomatoes 100g mixed olives, pitted 50g marinated eggplant fresh basil leaves 4 toothpicks chia seeds, to sprinkle FRESH MOZZARELLA BAG 5

6 Mozzarella Spinach Dip In a Cob Loaf

7 Mozzarella Spinach Dip in a Cob Loaf SERVES: 6-8 READY IN: 25 MINUTES DIFFICULTY: EASY 200g La Casa Del Formaggio Mozzarella Ball, shredded 250g La Casa Del Formaggio Mascarpone 1 cob loaf olive oil, to sauté 1 red onion, diced 1 garlic clove, minced 500g frozen spinach 100g salami, diced ¼ cup cheddar cheese, shredded salt and pepper, to taste 1 baguette, to serve 1. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. 2. Slice the off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces. 3. Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned. Add spinach and salami and simmer until spinach is hot. Turn off the heat. Discard any excess liquid from the mixture. 4. Add mascarpone, cheddar cheese and half of the shredded mozzarella to the mixture; and stir to combine. Season the mixture with salt and pepper. 5. Pour the mixture into the bread and top with the remaining shredded mozzarella cheese. 6. Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes. 7. Slice baguette for additional dipping bread. Enjoy while hot! MOZZARELLA BALL 7

8 Burrata, Fig & Prosciutto Salad

9 SERVES: 6 READY IN: 10 MINUTES DIFFICULTY: EASY Burrata, Fig & Prosciutto Salad 1. Remove the Burratas from the fridge, drain the brine and allow them to come to room temperature. 2. To assemble your salad, scatter the rocket across a large serving dish. Add the radicchio across the rocket. 3. Tear the prosciutto into strips. Scatter the prosciutto, figs and fresh basil across the top of the salad. 4. When you are ready to serve the salad, place the Burratas across the platter. Cut into them and spread the filling when the salad is on the table and in front of your guests! 3 x La Casa Del Formaggio Burrata 150g 160g rocket 1 small radicchio 100g prosciutto 4-6 figs, quartered fresh basil 2 Tbsp honey freshly cracked black pepper, to taste 5. Drizzle the platter with honey and season with pepper. Serve immediately. BURRATA 9

10 Mixed Vegetable & Barley Salad with Haloumi

11 Mixed Vegetable & Barley Salad with Haloumi SERVES: 6 READY IN: 50 MINUTES DIFFICULTY: EASY 1. Preheat the oven to 180C. 1 packet La Casa Del Formaggio Haloumi 1 cup pearl barley 1 clove of garlic chilli, finely chopped juice of 1 lemon 1 Tbsp of honey 2 Tbsp olive oil 1 sweet potato 2 zucchinis 1/2 red onion fresh mint leaves pomegranate seeds 2. Bring one cup barley and two and a half cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand for 5 minutes then rinse thoroughly. 3. To make the dressing, combine the garlic, chilli, lemon juice, honey and olive oil, in a screw top jar. Season with salt. Seal and shake to combine. Set aside to allow the flavours to develop. 4. While barley is cooking, cut the sweet potato and zucchini into bite-size pieces. Lay the sweet potato on a prepared baking tray and toss in olive oil. Bake until they start to soften. Then add the zucchini to the tray, add oil, and bake until they are cooked. 5. Meanwhile, preheat a barbecue grill or char-grill pan on medium high. Cut onions into quarters and grill until just cooked. Cut the haloumi into slices 1-centimetre thick. Spray surface and then grill each piece until it gets a nice caramelised grill mark. 6. Spread the cooked barley across a serving platter. Scatter the cooked onion, zucchini and sweet potato across the salad. As haloumi comes off the grill, add to the platter immediately. Scatter with mint leaves and pomegranate seeds. Remove the garlic from the dressing & drizzle generously. Serve while haloumi is hot. HALOUMI 11

12 Tuscan Chicken with Bocconcini

13 SERVES: 6 READY IN: 40 MINUTES DIFFICULTY: MEDIUM Tuscan Chicken with Bocconcini 1. Heat half the oil in a large frying pan over high heat. Season the chicken and cook for 3-5 minutes each side or until golden brown. Set aside. 2. Heat remaining oil in the pan. Add the onion and garlic. Cook for 1 minute or until onion softens. Halve the cherry tomatoes and add them to the pan along with the passata and simmer. 3. Return the chicken to the pan along with the olives and chopped oregano. Reduce heat to medium-high and cook for minutes or until the chicken is cooked through and sauce thickens slightly. 4. Add the bocconcini for the last few minutes. Serve drizzled with pesto and a sprinkle of fresh oregano leaves. 220g La Casa Del Formaggio Cherry Bocconcini 1 Tbsp olive oil 6 chicken thigh fillets, bone in, skin on 1 brown onion, diced 3 garlic gloves, crushed 1 punnet cherry tomatoes 700g passata 1 cup pitted kalamata olives 2 Tbsp fresh oregano, chopped, with some leaves reserved 3 Tbsp basil pesto CHERRY BOCCONCINI 13

14 Lemon, Prawn & Mascarpone Risotto

15 Lemon, Prawn & Mascarpone Risotto SERVES: 6 READY IN: 40 MINUTES DIFFICULTY: MEDIUM 125g La Casa Del Formaggio Mascarpone 6 cups vegetable or chicken stock pinch of saffron 2 Tbsp olive oil 3 shallots, diced 2 cloves garlic, crushed 2 cups Arborio rice salt and pepper, to taste 1/2 cup dry white wine 1 lemon, zested and juiced 250g of cooked prawns 2 Tbsp parsley 1. In a medium saucepan, heat the stock and saffron over medium-low heat. Cover and keep warm. 2. In a large frypan, heat the olive oil over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook until translucent, for about 1 minute. Season with salt and pepper. 3. Add the wine and cook until evaporated. Add a ladle-full of stock at a time and cook until evaporated, stirring frequently. Add the last of the stock and the lemon zest, and cook until evaporated. Add the prawns to heat through. Taste the rice to see if it s done. If needed, add additional stock and cook for a bit longer. It should have a bite to it, but be creamy in texture. 4. Remove from heat and stir in lemon juice and mascarpone to make the risotto extra creamy. Season with extra parsley and serve hot. MASCARPONE 15

16 Chocolate Ricotta Mousse

17 SERVES: 4-6 PREP TIME: 15 MINUTES DIFFICULTY: EASY BEGIN THIS RECIPE A DAY AHEAD Chocolate Ricotta Mousse 1. Place the smooth ricotta, double cream, three tablespoons of icing sugar and cocoa powder in a food processor. Blend until smooth and well combined. 2. Pour the mixture into four serving bowls or dishes and cover. Refrigerate for at least 4 hours, or overnight if possible. 3. When ready to serve, sprinkle each dish with a dusting of icing sugar. Top with fresh raspberries or sliced strawberries. Serve chilled. 2 x 375g La Casa Del Formaggio Smooth Ricotta 250g La Casa Del Formaggio Double Cream 3 Tbsp of sugar 6 Tbsp of cocoa powder extra icing sugar, to serve berries, to serve SMOOTH RICOTTA 17

18 Baked Honey Ricotta with Honey-Glazed Walnuts

19 Baked Honey Ricotta with Honey-Glazed Walnuts SERVES: 6 READY IN: 25 MINUTES DIFFICULTY: EASY 1. Preheat the oven to 200C. 500g La Casa Del Formaggio Traditional Ricotta 1/3 cup of white sugar 60g butter, softened ¼ cup honey 2 Tbsp rice flour 2 eggs 1 cup of walnuts 2. In an oven-proof bowl, whisk sugar, butter and 3 tablespoons of honey together until smooth. 3. Stir in ricotta, rice flour and eggs until well combined. 4. Bake for 15 minutes or until golden. You may want to use the grill to brown the top for the last few minutes. 5. To make the honey-glazed walnuts for the topping, dry roast walnuts in a hot pan on high heat for 5 minutes, stirring continuously. Reduce the heat and add 2 tablespoons of honey, stirring until it s melted and the walnuts are coated. 6. Transfer the honey-glazed walnuts to a baking sheet lined with wax paper and separate with a fork. Leave to cool slightly. 7. Top the baked ricotta with the honey-glazed walnuts and drizzle with remaining honey. TRADITIONAL RICOTTA 19

20 /LACASADELFORMAGGIO /LACASADELFORMAGGIO /LACASADELFORMAGGIO /LACASAFORMAGGIO 35 Sunbeam Road Glynde South Australia

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