BelGioioso Cheese Inc.BelGioioso Cheese Inc.
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RECIPES WITH American Grana® Artichoke Dip 1 cup mayonnaise 2 Tbsp. lemon juice 2 Tbsp. prepared mustard 1 tsp. prepared horseradish 1 tsp. Worcestershire sauce 1 Tbsp. olive oil Salt and pepper to taste 2-12 oz. cans artichoke hearts, drained and chopped 1 onion, minced 1 cup BelGioioso American Grana®, grated 1/4 cup plain dry bread crumbs Sliced French bread and chopped vegetables Preheat oven to 350F. In medium bowl, mix mayonnaise, lemon juice, mustard, horseradish, Worcestershire sauce, oil, salt and pepper until well blended. Add artichoke hearts, BelGioioso American Grana® and onion. Mix well. Spread mixture in ungreased 8" square baking dish. Sprinkle bread crumbs over top. Cover with foil and bake until heated through, 20-30 minutes. Uncover and bake until top is lightly browned, an additional 15-20 minutes. Serve with bread and vegetables. |
Stuffed Vegetable Cannelloni 1 lb. cannelloni pasta 1 1/2 cups BelGioioso Ricotta con Latte®, well drained 1 large egg, beaten 1 1/3 cup BelGioioso American Grana®, grated 1 cup seeded and diced fresh tomatoes (about 2 medium), drained 2/3 cup. cooked broccoli, chopped 1/4 cup fresh parsley, minced 1 tsp. lemon zest, grated Salt and pepper 1/2 cup. butter Cook pasta according to directions until al dente. Set aside. Preheat oven to 350F. Butter a 9"x12" baking dish. In a large bowl, combine BelGioioso Ricotta con Latte®, egg and 1/2 cup BelGioioso American Grana® and mix well. Add tomatoes, broccoli, parsley, lemon zest and salt and pepper to taste; mix well. Stuff about 1/4 cup of filling into each cannelloni. Place them in a single layer in the buttered dish. Drizzle melted butter over pasta and sprinkle with remaining cheese. Bake 15-20 minutes until cheese is melted and slightly browned. Serve immediately. Serves 6-8.
Linguine with Tomatoes and Artichoke Hearts 2 Tbsp. olive oil 1 medium onion, chopped 3 large garlic cloves, chopped 1-16 oz. can Italian plum tomatoes, chopped, juices reserved 2 tsp. dried basil, crumbled 2 tsp. dried oregano, crumbled 1-14 oz. jar marinated artichoke hearts 12 oz. linguine, freshly cooked 1 1/2 cups BelGioioso American Grana®, grated Sauté onion and garlic in olive oil until tender. Add tomatoes, reserved juices, basil and oregano; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup BelGioioso American Grana® to sauce and heat thoroughly. Season to taste with salt and pepper and serve with remaining cheese.
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