Artichoke Leaf Pasta with Heirloom Tomatoes & Basil
Using fresh tomatoes, top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
Ingredients:
1 pound Casina Rossa Folgie di Carciofo pasta
1 pound (about 2-3) heirloom and/or Roma tomatoes, diced
¼ cup julienned basil leaves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon sherry vinegar
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
Shaved Grana-style cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 7 to 8 minutes. Drain.
2. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
3. Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Grana-style cheese. Serve immediately.
Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!
Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 cup Cremini mushrooms, washed, dried and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
2 tablespoons chopped Italian parsley
Fresh ground pepper to taste
Lemon
Grilled Vegetable Medley (see recipe)
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. 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, sautéed mushrooms, and grated Grana cheese until melted. Sprinkle with fresh parsley and season to taste with pepper, and serve each portion topped with a hearty helping of Grilled Vegetable Medley, a drizzle of olive oil and a squeeze of lemon .
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!
Ingredients:
¼ pound Farm & Larder Grana-style cheese, shaved or slivered
¼ cup high-quality honey
Pinch red pepper flakes
Warm focaccia bread
Method:
1. In a small bowl, stir together the honey and red pepper flakes.
2. Layer cheese slices in a small serving dish and drizzle over the honey-red pepper flake mixture. Serve with warm focaccia alongside for dipping.
Pasta Primavera
This colorful pasta is incredibly versatile—feel free to add in any of your favorite spring veggies!
Ingredients:
1 pound pasta of your choice
2 tablespoons unsalted butter
¼ pound baby carrots, trimmed of greens and sliced into coins
½ pound asparagus, ends snapped and sliced into ¼-inch-thick pieces
¾ cup freshly-shelled peas
¼ cup thinly sliced leeks, white part only
4 cups braising greens
2 garlic cloves, finely chopped
⅔ cup grated Grana-style cheese
¼ cup crème fraîche or ricotta cheese, at room temperature
3 tablespoons finely chopped parsley
Salted capers and Piranske Soline Fior di Sale sea salt
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add carrots, asparagus, peas and leeks. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in braising greens and garlic and cook for 2-3 minutes more, until the greens are wilted. Season with salt and pepper; set aside.
3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with vegetables, grated Grana cheese, crème fraîche or ricotta and herbs. Top each serving with salted capers and a pinch of sea salt, as desired.
