Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Ingredients:
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
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.
Wild Mushroom Risotto
Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.
Ingredients:
1½ cups Arborio rice
4 cups F&L chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, sautéed in butter until golden brown
Sea salt and ground pepper to taste
Bellsong Creamery ricotta
Method:
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 onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Sprinkle with fresh parsley. Before serving, top each portion of risotto with a healthy helping of sautéed mushrooms, a dollop of Bellsong creamery ricotta, and a grating of Grana-style cheese.
Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt
Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.
2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.
Lacinato Kale Frittata
A wonderfully-easy entrée!
Ingredients:
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
Sea salt
Method:
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!
