A wonderfully-easy entrée!
1 bunch Lacinato kale, leaves separated from thick ribs and cut crosswise into wide strips
¼ cup olive oil
3 garlic cloves, sliced paper thin
8 large eggs
¼-½ cup Grana-style cheese, grated
1. Heat olive oil and garlic in a broiler-proof nonstick skillet over medium-low heat. Cook, stirring occasionally for about 3 minutes, or until garlic is soft and fragrant. Add kale, by the handful, tossing to coat leaves with the oil. Cover and cook, stirring occasionally, for about 10 minutes, or until kale is completely wilted and tender. Season with ½ teaspoon salt.
2. Preheat oven broiler, positioning oven rack about 4-6 inches from heat.
3. In a medium bowl, whisk together eggs, Grana and an additional ½ teaspoon salt. Slowly pour egg mixture over greens. Cook eggs over medium-low heat without stirring for 8 minutes, or until almost set.
4. Transfer skillet to broiler and broil for 2-3 minutes, or until top of frittata is browned. (Check often to make sure it does not burn.) Remove and let sit 1-2 minutes before slicing into wedges and serving.
Variation: Layer cooked, crumbled sausage into the frittata to add a little extra protein and flavor!
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!
1½ cups Arborio rice
4 cups warm F&L chicken stock
½ cup white wine (if desired)
½ cup finely chopped shallots
1 tablespoon minced garlic (if desired)
½-1 cup reconstituted (see method) Porcini mushrooms, sautéed until golden brown in butter
2 cups Hedgehog mushrooms, trimmed and also sautéed until golden brown in butter
8 tablespoons butter or olive oil
¼ cup grated Tomme, Parmesan or other Grana-style cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.
3. Turn the heat up and add the Arborio rice, stirring for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, all of the sautéed mushrooms and then the grated cheese, and stir until combined and the cheese is melted. Season with salt and pepper to taste. Sprinkle with fresh parsley and serve.
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper
1. Preheat the oven to broil.
2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.
3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.
This classic Italian finocchi gratinati is simply sublime.
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.
2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.