AsiagoRecipes

Home

RECIPES WITH

ASIAGO

Artichoke and Mushroom Pasta

6 oz. rotini pasta

3 Tbsp. olive oil

8 oz. mushrooms, sliced

2 garlic cloves, thinly sliced

1 tsp. dried oregano

1-9 oz. package frozen artichoke hearts, thawed, thinly sliced

1 1/2 cups chicken stock or canned low-salt broth

2 tsp. fresh lemon juice

1 tsp. grated lemon peel

1/4 tsp. dried crushed red pepper

5 Tbsp. butter, room temperature

1 tsp. chopped parsley

3/4 cup BelGioioso Asiago, grated

Additional grated BelGioioso Asiago

Cook pasta in pot of salted boiling water until al dente. Drain. Toss pasta with 1 Tbsp. oil.

Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add 3/4 cup BelGioioso Asiago and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Serve, topping with additional cheese. Serves 2.

Pesto Chicken Bruschetta

2 Tbsp. olive oil

1 tsp. garlic, coarsely chopped

8 diagonal slices (1/4") sourdough bread

1/2 cup BelGioioso Asiago, grated

2 Tbsp. prepared pesto

1/4 tsp. pepper

4 boneless, skinless chicken breast halves

12 slices BelGioioso Fresh Mozzarella

2 tomatoes, sliced

In 10" skillet, heat 1 Tbsp. olive oil and 1/2 tsp. garlic. Add 4 slices of bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup BelGioioso Asiago on bread.

In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown. Place 3 slices of BelGioioso Fresh Mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining BelGioioso Asiago. Makes 4 servings.

Asiago Cheese Puffs

1 Tbsp. butter

1 Tbsp. olive oil

1/2 tsp. salt

Dash cayenne pepper

1 cup water

1 cup flour

4 eggs (for lighter puffs, use 2 whole eggs and 4 egg whites)

1/2 cup BelGioioso Asiago, shredded

1/2 cup BelGioioso Parmesan, grated

Heat oven to 400F. In small saucepan, combine butter, olive oil, salt, cayenne pepper and water; bring to boil. Add flour all at once; stir until mixture forms a smooth ball. Cook over low heat until mixture is drier but still smooth. Put mixture into mixing bowl; beat in eggs, one at a time. Stir in BelGioioso Asiago and BelGioioso Parmesan. Drop spoonfuls of batter onto greased cookie sheet. Bake 20 minutes or until slightly browned and firm. Serve immediately. Makes 30 puffs.