A Very Cheesy Christmas

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A VERY CHEESY CHRISTMAS
That’s Amore’s Dario di Clerico shares with us some delicious recipes perfect for the festive season.

Diavoletti and giardiniera (pickled vegetables) with  kale crisp

Ingredients

4 That’s Amore diavoletti cheese
1 capsicum, diced
2 celery stalks, diced
2 carrots, diced
1 onion, diced
1 zucchini, diced
1 cauliflower
50g salt
1 clove garlic, cut in half
2 bay leaf
500mL white wine vinegar
200mL water
50mL extra virgin olive oil
1 bunch kale

Method

To make the giardiniera, place capsicums, celery, carrots, onion, zucchini and cauliflower in a large bowl, stir in salt and fill with enough cold water to cover. Place plastic wrap over the bowl and refrigerate overnight.

The next day, drain salty water and rinse vegetables. In a separate bowl, mix together garlic, bay leaves, vinegar and olive oil and mix well. Combine with vegetable mixture, cover and refrigerate for two days before using.

Before serving, preheat oven to 200°C, cut kale in large strip like pieces, place on an oven tray, drizzle with olive oil and bake for 8 min or until crisp.

Heat up a nonstick-pan, cut That’s Amore diavoletti lengthways and place it in the pan with the olive/chili side down. heat for two minutes each side.

Serve the Diavoletti hot alonside the pickled vegetables and Kale crisps.

***

Zucchini pasta with meatballs

Ingredients:

Sauce:

1 brown onion, finely chopped
1 carrot, cubed
6 large tomatoes, chopped
1 garlic clove, peeled and finely chopped
1 bunch basil, washed and torn coarsely
2 tbsp extra virgin olive oil
Salt and pepper to taste

Meatballs:

300g lean beef mince
1 egg yolk
100g parmesan cheese, grated
50g parsley, chopped coarsely
500g That’s Amore cherry bocconcini

Zucchini pasta:

Zucchini, peeled
1 tbsp extra virgin olive oil
Salt and pepper to taste

Method:

For the Sauce:

In a large pot on medium heat, heat up the olive oil. Add carrots and brown onion and cook until onion becomes translucent and the carrots become soft. Add tomatoes, garlic, and the basil. Salt and pepper to taste. Let the sauce simmer for one hour, stirring occasionally so the sauce does not stick and burn.

For the Meatballs:

In a bowl, place lean beef mince, egg yolk, parmesan and parsley. Mix all ingredients roughly together, making sure not to overwork the mix.

Using a spoon, scoop portions of the mince mix and roll with wet hands into balls the size of golf balls. Using your finger, form a hole into the centre of each meatball and place one cherry bocconcini in each. Make sure the cheese is completely covered by the mince in each ball. Once all the meatballs have been created, carefully place each meatball into the pot with the sauce. Simmer in sauce for another 15-20 mins.

For the Pasta:

Slice the zucchini lengthways into thin strips. Remove any seeds. Cut lengthways again, into strips resembling spaghetti. It is Important to make strips the same size to cook evenly. Heat olive oil in a frying pan and sauté the zucchini for two minutes.

To serve, place zucchini pasta into a bowl, top with Meatballs, add extra sauce over the top. Best with thick crunchy bread to wipe up all the sauce from the plate!

***

Peach, prosciutto and drunken buffalo salad

Ingredients:

100g baby rocket
100g thinly sliced prosciutto
3 yellow peaches, cut into wedges
250g That’s Amore drunken buffalo cheese
1 handful fresh mint
50mL extra virgin olive oil
15mL balsamic Vinegar

Method:

Arrange rocket on a platter. Tear prosciutto into large pieces and place on top of the rocket. Top with peaches, drunken buffalo cheese and mint.

Drizzle salad with olive oil and balsamic vinegar. Season with salt and pepper and serve.

***

Holy Cannoli
Ingredients:
500g That’s Amore ricotta cheese
100g icing sugar
½ tsp cinnamon
12 rolled wafers
Icing sugar for dusting

Method:
In a large bowl, mix the ricotta, sugar and cinnamon with an electric beater until the mixture is smooth.
Fill the cannoli shells with the ricotta mixture using a piping bag.
Dust the cannoli with icing sugar and serve immediately.

Gram Magazine

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