| The Recipes | ||
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 Spaghetti
del Catai with Stravecchio cheese• Ingredients for 5 people - 500 g spaghetti - 60 g butter - 60 g Stravecchio - 2 egg yolks - marjoram • How to make it Cook the pasta. In the meanwhile, melt the butter and mix it together well with the egg yolks. Add the finely grated Stravecchio cheese. When the pasta is cooked, remove it to the bowl and toss it together with the sauce right away. Sprinkle with chopped marjoram. • Notes Very simple to make, it is a rapid way of making a main course for busy people who do not have time for elaborate cooking, but who like to eat well. Serve with Riviera del Garda red wine or Chianti.  Ravioli
Bengodi with Stravecchio• Ingredients for 6 people – for the pasta - 400 g plain flour - 4 eggs - 60 g butter - 60 g grated Stravecchio - salt, oil • For the filling - 500 g ricotta cheese - 100 g grated Stravecchio - 2 eggs - a few chopped sage leaves - salt, pepper • How to make it Make the filling by putting the sieved ricotta in a bowl. Add the beaten eggs, a little salt, pepper, grated Stravecchio, chopped sage and mix well together. Roll the pasta out into two thin sheets. On the first, put the filling in small well-distanced heaps and cover with the second sheet of pasta. Press the edges down well and cut the ravioli out using a pastry cutter. Cook in plenty of salted water and dress with grated Stravecchio and melted butter flavoured with chopped sage. Serve around a large mound of grated Stravecchio. • Notes This is an original way of interpreting one of the world’s most famous dishes. Serve with Pigato della Riviera Ligure di Ponente or Pinot Grigio.  Rocket
salad • Ingredients for 6 people - 100 g of Stravecchio shavings - 150 g rocket leaves - 50 g watercress - one pear, one kiwi - oil, salt and pepper • How to make it Peel the kiwi and the pear, slice them finely and add to the rocket and watercress, dress with oil, salt and pepper and sprinkle the top with fine Stravecchio shavings. |
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 Valerian
lettuce salad• Ingredients for 6 people - 100 g diced Stravecchio - 200 g valerian lettuce - 30 g salted pistachio nuts - oil, salt and pepper • How to make it Wash and dry the valerian lettuce, put it in a bowl and dress with oil, salt and pepper. Add the diced Stravecchio and pistachio nuts. • Notes An ideal side dish for a summer meal al fresco. Serve with Durello or Verduzzo.  Carpaccio
scaligero allo Stravecchio• Ingredients for 4 people - 300 g horse meat, rocket, parsley - 100 g diced Stravecchio - 100 g shavings of Stravecchio - salt, pepper, oil and lemon • How to make it Arrange the thinly sliced raw meat out well on a platter, dress with oil, salt and pepper and filtered lemon juice. Sprinkle with rocket leaves, parsley and cheese shavings. Decorate the plate with diced Stravecchio and serve right away with assorted crudités. • Notes A tasty way of eating meat even on a hot summer’s day.  Almond
cake with Stravecchio• Ingredients for 8 people - 100 g grated Stravecchio - 100 g chopped almonds - 4 eggs, salt, pepper • How to make it Mix the egg yolks together well with the cheese. Add the finely chopped almonds and carefully fold in the stiffly beaten egg whites. Remove to a 25 cm cake tin lined with greaseproof paper and bake in a 180° C oven for 30 mins. Allow to cool and serve. |
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