BelGioioso Cheese Inc.
|Unwrap & Roll™||
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.