Tag Archives: stravecchio parmigiano reggiano

Wild Mushroom Quesadillas

Ingredients:

Preparation:

Preheat your oven to 425°F.

Heat 2 tablespoons of the olive oil in a large pan over medium-high heat.  Add the onion and cook until light brown, about 3-4 minutes.  Add the garlic and cook for 30 seconds more.  Add the mushrooms, season with salt and pepper, and cook until golden brown and all of their liquid has evaporated, 8-10 minutes.

Divide the cheese mixture and mushrooms evenly among eight tortillas and season each with salt and pepper.  Stack the tortillas to make four double-layer tortillas and cover each with one of the remaining tortillas.  Brush the top of each quesadilla with the remaining 2 tablespoons oil and sprinkle with the parmesan cheese.

Transfer to a baking sheet and bake until lightly golden brown and the cheese has melted, about 8-11 minutes, .

Top each quesadilla with the chili oil, cut into quarters and serve.

Every Crown Jewel Deserves a Box

Cheese is my chocolate. Many a late night I have pillaged the fridge looking for some last scrap of my favorite gooey french cheese or tried to shave into thin slices the last bit of Irish cheddar to be laid carefully over Swedish hard bread. My latest sensation is the rare and very hard to find Lucini 36month Parmigiano Reggiano drizzled with my favorite honey from Hawaii.

This cheese is so special it deserves the box it comes in. Each 8oz wedge arrives from Italy pre-cut by the artisan cheesemakers at location (ReggioEmilia D.O.P) to protect its integrity and flavor. Something that took 3 years to carefully craft is owed more respect than a bit of saran wrap.

It is now available for everyone to enjoy thanks to ZABARS in New York who is selling the product online.

Spring Break – Yes, it’s that time again!

Weather Channel predictions aside, Spring Break is only five weeks away. Are you ready? Whether you’re headed for Ft. Lauderdale, San Diego, or points beyond, shorts, sleeveless dresses, flip-flops and sandals will definitely be the attire of the week.

So, I ask again – are you ready? I know I’m not! This winter has been just a bit much and the weight seemed to just appear out of nowhere. Cold winter nights just go too well with Lucini’s Umbrian Lentil or Rustic Minestrone soups, carbonara con coniglio, risotto con bresaola e valtellina casera,

carbonara con coniglio

carbonara con coniglio


risotto con bresaola e valtellina casera

risotto con bresaola e valtellina casera

and all the other heavy taste treats of winter.

All good things must come to an end, though, and my winter eating has ended! Luckily, oranges, grapefruit, clementines, and all the other delicious citrus are in season and better than ever. Paired with a traditional basil-tomato sauce over pasta and presto! you have the perfect ‘get in shape’ meal.

Insalata di arancia alla siciliana

Insalata di arancia alla siciliana

One of my personal favorites is insalata di arancia alla siciliana (recipe follows) served with Lucini tomato-basil sauce over spinach and ricotto ravioli with grated Lucini stravecchio Parmigiano Reggiano

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Spinach and ricotta ravioli with Lucini Tomato-Basil sauce

Spinach and ricotta ravioli with Lucini Tomato-Basil sauce

Another preference of mine is insalata di pomodoro con mozzarella (recipe follows) and a pan-fried chicken breast (I use just a teaspoon of Lucini’s extra virgin olive oil to ‘fry’ the breast). Or try pasta al dente – any type – drizzled with Lucini’s extra virgin oil olive and dusted with Lucini’s stravecchio Parmigiano Reggiano and mixed baby greens with a drab of Lucini Tuscan Balsamic vinaigrette. The ‘light’ possibilities are endless…..and delicious, too! And don’t forget to exercise….

Insalata di arancia alla siciliana

3-4 large navel oranges peeled and sliced in thirds

1-2 large pink grapefruit peeled and sliced in thirds

2 green onions chopped

1/4 cup Lucini Extra Virgin Olive Oil

1 teasp salt

1/4 teasp red pepper flakes

Mix all ingredients together and toss. Leave standing at room temperature until served. Refrigerate any leftovers.

Insalata di pomodoro con mozzarella

1-2lbs cherry or sweet grape tomatoes

fresh mozzarella in water (boccincini)

2-3 fresh basil leaves torn into small pieces

1 1/2 teasp dried oregano

1/4 cup Lucini Extra Virgin Olive Oil

salt and pepper to taste

Mix all ingredients together and toss. Leave standing at room temperature until served. Refrigerate any leftovers.

Vegetarian? No Problem!

There’s never been a better time to be a vegetarian. Mediterranean cuisine – especially Italian cuisine – is ‘the’ cuisine. Various fusion styles have evolved giving us a plethora of mouth-watering selections to choose from.

Orzo, green bean and fennel salad with dill pesto

Orzo, green bean and fennel salad with dill pesto

From orzo, green bean, and fennel salad with dill pesto to caponata ai capperi, the choices are endless. Want something with a bit more ‘umph’? How about homemade ricotta ravioli with black truffles? Use Lucini Stravecchio Parmigiano Reggiano in the filling and finish with a drizzle of lemon infused extra virgin olive oil and finely chopped fresh sage.

caponata ai capperi

caponata ai capperi

All are heart-healthy and help prevent various types of cancer. Use Lucini garlic infused extra virgin olive oil to add that ‘special touch’.

Ricotta Ravioli with Black Truffles

Ricotta Ravioli with Black Truffles

Best part is they’re all super yummy!