Crostini with Nicasio Square and Tomatoes
1 baguette cut into 24 diagonal slices, each 1/3 inch thick
2 tbsp extra virgin olive oil
1 piece of Nicasio Square
4 ripe medium tomatoes, diced
4 basil leaves sliced
Salt and pepper to taste
Olive oil for drizzling
Preheat the oven to 375 degrees.
Place the baguette slices in a single layer on a sheet pan and brush with olive oil. Toast the slices in the oven for approximately 8 minutes, until golden brown.
Place a thin slice of Nicasio Square on each piece of the toasted bread. Top them with the tomato, drizzle with olive oil and then broil until the cheese melts. Remove the pieces from the oven and sprinkle with chopped basil.
Nicasio Square Risotto
8 cups beef broth
2 tbsp olive oil
2 tbsp butter
2 shallots, chopped
2 cups Carnaroli or Arborio rice
1 cup dry red wine
1/4 cup Nicasio Square cut into small cubes
1/2 cup grated Parmigiano-Reggiano, plus additional for serving
In a pot, bring the broth to simmer.
In a separate pan, combine the olive oil, butter and shallots. Cook over medium heat until shallots are golden.
Add the rice and stir constantly to coat for about 3 minutes.
Add the wine to the rice mixture and cook until absorbed.
Add the hot broth, 1/2 cup at a time until absorbed, stirring constantly. Continue until rice is just tender 20-30 mins.
Remove the cooked rice from the heat and stir in the Nicasio Square and Parmigiano- Reggiano.
Add additional broth until the rice has reached your desired consistency. Serve immediately, with additional Parmigiano-Reggiano to taste.
Variation: shred 1 small head of radicchio, saute in 1 tbsp olive oil and add to the rice along with Nicasio Square.
Foggy Morning and Strawberries in a Balsamic Vinagrette
Salad greens for 6 to 8 people
1 Foggy Morning
1 pint fresh strawberries
Balsamic Vinaigrette
Place the washed greens in a large bowl.
Cut up the Foggy Morning into small pieces, quarter the strawberries, and add to the greens.
Toss the salad with enough vinaigrette to moisten and serve immediately.
Balsamic Vinaigrette
3 tbsp balsamic vinegar
1/2 tsp salt
Freshly ground pepper
1/2 cup olive oil
In a small bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil, while continuing to whisk briskly.
Foggy Morning Shells
2 tbsp butter
2 tbsp olive oil
2 cloves minced garlic
1 small onion
1 cup chopped parsley
2 eggs
3 Foggy Mornings
1/2 cup plus 1/4 cup grated Parmigiano Reggiano
1 box jumbo pasta shells
1 quart of your favorite freshly made tomato sauce
Pre-heat the oven to 325 degrees.
In a large pot of salted, boiling water, cook the pasta shells until just al dente. Meanwhile sauté the garlic and onion in the butter and olive oil, until soft.
In a bowl, mix the parsley, eggs, Foggy Morning and Parmigiano Reggiano. Add the garlic and onions to the cheese mixture and stir to combine.
Drain the shells and stuff with the cheese mixture.
In a 9 by 13 in. pan, spread 1 cup of the tomato sauce. Line the pan with the stuffed shells.
Pour the remainder of the tomato sauce on top. Top with 1/4 cup grated Parmigiano Reggiano.
The dish can be prepared ahead of time up to this point. Refrigerate until ready for use.
Bake for 30 - 40 minutes, until heated through and bubbly. Serve and enjoy!
1 baguette cut into 24 diagonal slices, each 1/3 inch thick
2 tbsp extra virgin olive oil
1 piece of Nicasio Square
4 ripe medium tomatoes, diced
4 basil leaves sliced
Salt and pepper to taste
Olive oil for drizzling
Preheat the oven to 375 degrees.
Place the baguette slices in a single layer on a sheet pan and brush with olive oil. Toast the slices in the oven for approximately 8 minutes, until golden brown.
Place a thin slice of Nicasio Square on each piece of the toasted bread. Top them with the tomato, drizzle with olive oil and then broil until the cheese melts. Remove the pieces from the oven and sprinkle with chopped basil.
Nicasio Square Risotto
8 cups beef broth
2 tbsp olive oil
2 tbsp butter
2 shallots, chopped
2 cups Carnaroli or Arborio rice
1 cup dry red wine
1/4 cup Nicasio Square cut into small cubes
1/2 cup grated Parmigiano-Reggiano, plus additional for serving
In a pot, bring the broth to simmer.
In a separate pan, combine the olive oil, butter and shallots. Cook over medium heat until shallots are golden.
Add the rice and stir constantly to coat for about 3 minutes.
Add the wine to the rice mixture and cook until absorbed.
Add the hot broth, 1/2 cup at a time until absorbed, stirring constantly. Continue until rice is just tender 20-30 mins.
Remove the cooked rice from the heat and stir in the Nicasio Square and Parmigiano- Reggiano.
Add additional broth until the rice has reached your desired consistency. Serve immediately, with additional Parmigiano-Reggiano to taste.
Variation: shred 1 small head of radicchio, saute in 1 tbsp olive oil and add to the rice along with Nicasio Square.
Foggy Morning and Strawberries in a Balsamic Vinagrette
Salad greens for 6 to 8 people
1 Foggy Morning
1 pint fresh strawberries
Balsamic Vinaigrette
Place the washed greens in a large bowl.
Cut up the Foggy Morning into small pieces, quarter the strawberries, and add to the greens.
Toss the salad with enough vinaigrette to moisten and serve immediately.
Balsamic Vinaigrette
3 tbsp balsamic vinegar
1/2 tsp salt
Freshly ground pepper
1/2 cup olive oil
In a small bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil, while continuing to whisk briskly.
Foggy Morning Shells
2 tbsp butter
2 tbsp olive oil
2 cloves minced garlic
1 small onion
1 cup chopped parsley
2 eggs
3 Foggy Mornings
1/2 cup plus 1/4 cup grated Parmigiano Reggiano
1 box jumbo pasta shells
1 quart of your favorite freshly made tomato sauce
Pre-heat the oven to 325 degrees.
In a large pot of salted, boiling water, cook the pasta shells until just al dente. Meanwhile sauté the garlic and onion in the butter and olive oil, until soft.
In a bowl, mix the parsley, eggs, Foggy Morning and Parmigiano Reggiano. Add the garlic and onions to the cheese mixture and stir to combine.
Drain the shells and stuff with the cheese mixture.
In a 9 by 13 in. pan, spread 1 cup of the tomato sauce. Line the pan with the stuffed shells.
Pour the remainder of the tomato sauce on top. Top with 1/4 cup grated Parmigiano Reggiano.
The dish can be prepared ahead of time up to this point. Refrigerate until ready for use.
Bake for 30 - 40 minutes, until heated through and bubbly. Serve and enjoy!