AuribellaRecipes

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RECIPES WITH

Auribella®

Three-Cheese Scalloped Potatoes

1 1/2 cups milk

1 1/2 cups shredded BelGioioso Fontina, divided

1 cup shredded BelGioioso Auribella®, divided

1 cup shredded BelGioioso Provolone, divided

1/4 cup ketchup

2 tsp. Worcestershire sauce

1/4 tsp. black pepper

2 1/2 lbs. baking potatoes, peeled cut into 1/4" slices

2 cups onion, sliced vertically

2 Tbsp. fresh parsley, chopped

Preheat oven to 350F. Combine milk, 3/4 cup BelGioioso Fontina, 1/2 cup BelGioioso Auribella®, 1/2 cup BelGioioso Provolone, ketchup, Worcestershire, and pepper; set aside.

Arrange half of potatoes and half of onion in the bottom of a 9"x13" baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers and top with 3/4 cup BelGioioso Fontina, 1/2 cup BelGioioso Auribella®, 1/2 cup BelGioioso Provolone and parsley. Cover and bake at 350F for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned. Serves 8.

Mediterranean Vegetables

1 Tbsp. olive oil

1 cup diced onion

1 garlic clove, minced

2 tsp. dried basil

1/2 tsp. sugar

1/2 tsp. black pepper

2 bay leaves

1-28 oz. can diced tomatoes, undrained

1-19 oz. can garbanzo beans, rinsed and drained

2 cups zucchini, diced

2 cups hot cooked long grain rice

1/2 cup BelGioioso Auribella®, grated

Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 5 ingredients. Bring to boil and reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella®. Serves 4.

Italian Tomato Salad

8 oz. BelGioioso Auribella®

2 lbs. Italian plum tomatoes

3 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. oregano

Salt and pepper to taste

Cut tomatoes into pieces. Shave BelGioioso Auribella® into thin slices. Toss tomatoes and cheese with olive oil, vinegar, salt, pepper and oregano. Serve immediately.