Delizioso BelGioioso Cheeses: Mascarpone, Ricotta, Romano, Parmesan, Pizza Blend, and Mozzarella.

You know what my kids and I enjoy most about this blog? All the wonderful Italian or Italian-American products we are blessed to taste-test or try out. Chef Bretto has a fondness for sampling food/ingredients and dreaming up his next creation in our kitchen culinary studio.

Today's review is for BelGioioso Award-Winning, Italian-American Cheeses. It won't be complete for at least another week, as we keep trying out the cheeses in various dishes. However, I can tell you, we have immensely enjoyed all the cheeses. They are fantastico! Perfect creaminess, texture, and flavors as they should be.

Let's get this ball of mozzarella rolling. We have on the sampling block:

Mascarpone - Fresh, soft cheese with a sweet, creamy flavor. Think of it as the more delizioso version of cream cheese. BelGioioso was the first American company to manufacture this Italian specialty cheese over here. I use it in my Amaretto Boston Cream Tiramisu recipe.

Ricotta con Latte - Soft, fresh cheese with a creamy, mild and clean flavor. Some Americans try to substitute cottage cheese for this, but it never works in my book. They simply don't compare in texture or flavor. We use ricotta in our lasagna and cannolis.

Pecorino Romano - Hard cheese with a robust flavor. I have come to lust for this cheese in most dishes where I had traditionally used Parmigiano (Parmesan). If I am going to grate Parmesan into the sauce, then I will grate Romano as well. Because it is sharper, it does not require as much as if one tried to flavor a sauce with only Parmesan.

Parmesan - Hard table cheese with a full, nutty flavor. In Italian-American restaurants, this is the cheese the chef brings out and grates freshly onto your meal (Italians do not use it in this manner traditionally). I use it in almost any Italian dish which incorporates cheese, which includes my meatballs, lasagna, spaghetti sauce, alfedo sauce, pizza, etc.

Pizza Blend - Savory combination of mild and sharp, robust flavors. This is a specialty mix of Romano, Fontina, and Provolone (mild). I love adding this to my pizzas. Mozzarella and Parmesan were my old standbys. Then one day, Giada went on about loving Fontina on top of pizza. And the rest is history! I believe this combo sprinkled on top of whole milk Mozzarella and Parmesan make for the most delectable flavored cheesy pizza.

Fresh Mozzarella - Soft cheese with a delicate, milky flavor. When I eat a sandwich, I do not want the cheese to overpower my meat and I like it to be soft and enhance my flavor sensation. This cheese is perfect for my very favorite sandwich in the world: Panino alla Margherita (Mozzarella, Tomato, and Basil). I even added some to my uncured Niman Ranch Pastrami sandwich and found it to be another pairing I like very much. Of course Mozzarella is used in many of my recipes as well. And it is one of those cheeses, that is so enjoyable to just snack on by itself, anytime. Because it is not an intense flavor, it works even in the morning.

Of course I am hoping to try more of their cheeses in my cooking soon. But I have to tell you that I am so grateful that BelGioioso has made enjoying Italian cheese and my cooking adventures affordable and convenient.

If I could request a cheese from them, it would be that they would produce Smoked Ricotta. As it is, I have to make my own from their Ricotta. They make Ricotta Salata, which would be of the same texture, but not the same flavor.

This coming week, as I post some of the recipes we used with the BelGioioso cheeses, I will add them to this page, as well.

Fennel Anise Roasted with Parmesan, Romano, and Asiago

Buongiorno miei amata amici!

I reluctantly admit, I am not one for licorice, as the flavor disgusts me. Imagine when I learned that the fennel seeds in Italian Sausage come from a plant that gives off a similar scent/taste to licorice. We love Italian Sausage in our home, especially sweet Italian Sausage, which has basil in it.

Fennel, also related to Anise, is a common ingredient in Italian cooking. The entire plant is used in varying ways. The bulb is eaten as a vegetable. Even the feathery leaves, sometimes called fronds, are used as vegetables or seasoning. Then you have the seeds which are used for seasoning, teas, and medicinal purposes.

I really enjoyed roasting the fennel with cheese on it. The cheese was a nice pairing as it took the edge off the "licorice" flavor of the fennel, making it seem a little more of a vegetable than tasting like the black jelly bean that gets thrown in my trash can. 

Fennel Anise Roasted with Parmesan, Romano, and Asiago

• 2 Fennel or Anise Bulbs
• 2 Tablespoons of Olive Oil
• Salt and Pepper
• 1/2 cup of Parmesan, Romano, and Asiago combined.

Slice the Fennel bulb into serving size pieces. If you are not familiar with how to cut a fennel bulb, here is a great teaching video.

Fennel cut into pieces

When you finish cutting your fennel, be sure to soak it in an acidic water bath if you do not plan to use it immediately to keep it from turning an unappealing shade of yuck. I squeeze a little lemon into some water and it works wonderfully.

Reserve your fronds for flavoring or decor if you so choose. I would chop a couple of teaspoons of the feathery portion to use on top. Otherwise, I do save a sprig as garnish!

Fennel drizzled with olive oil, sea salt, pepper, and cheese

Preheat your oven to 375 degrees Fahrenheit. 

Now place your cut fennel into a olive oil sprayed baking dish, drizzle the tops of the fennel with more olive oil, season with salt and pepper and then sprinkle with the cheeses.

Roast Fennel until tender.

Roast until Fennel is tender when pierced with a fork and the cheese is golden brown. Sprinkle with Fennel fronds if desired. Serve as a side dish or appetizer.

Italian Stuffed Tomatoes Recipe

Buongiorno miei amata amici!

When I was growing up it was not uncommon to have fresh, sliced tomatoes with a scoop of cottage cheese on top. While I enjoyed my mother's cooking very much, I wanted to make it Italian!

To me, nothing speaks Italian like Tomatoes and Basil. They are best friends forever! This makes a hearty side dish. I served it with garlic and herb chicken. The scent of these tomatoes baking titillated my senses and gave me hunger pangs.

Stuffing the Italian Tomatoes

Italian Stuffed Tomatoes

• 6 Roma/Plum Tomatoes
• 6 Tablespoons of Ricotta Cheese
• 12 Tablespoons of Parmesan/Romano Cheese
• 1 Tablespoon Parsley
• 1 Tablespoon Garlic/Basil Pesto or 1 teaspoon of minced garlic + 2 teaspoons of finely chopped Basil
• Salt & Pepper to Taste
• 1-2 Tablespoons of Olive Oil
• 6 Tablespoons of Italian Bread Crumbs 

Preheat oven to 400 degrees.

Wash the outside of the tomatoes and dry. Slit the tomatoes down one side and remove the core and some of the moisture and seeds from the locular cavities within. Place them slit side up in a pan/baking dish coated with olive oil.

Sprinkle Parmesan and Romano Cheese on top of Italian Stuffed Tomatoes

Mix the ricotta cheese with 6 Tablespoons of Parmesan/Romano cheese, the Parsley, garlic and basil or pesto, and salt and pepper. Spoon this in the center of each slit of the tomato to fill the cavity.



Nonna's Chicken with Garlic and Rosemary; Parmesan Mashed Potatoes Cooked in Milk.  Prepared from "Make It Italian" by Nancy Verde Barr


Buongiorno miei amata amici!

Garrison Keillor once said, “A book is a gift you can open again and again.” I concur when we are speaking of Make It Italian by Nancy Verde Barr. It is not a new release, first published in 2002. However, out of the mountains of Italian cookbooks I have examined the last few years, this is my easily my favorite. “Why?” Because this is that unique cookbook, to which I always return for learning how to cook Italian.

Want me to get to the nitty gritty?

Cons: It lacks photos of the dishes and explanation of some of the techniques. I wish they would reprint this book with that input and it would rate six stars on a five star scale. May my dream become a reality!!!

Nancy Verde Barr - Author & Chef My Nonna in the Kitchen!

Pros: Nancy goes through the flavors that say Italian in chapter one. This is an essential chapter for anybody who was not born and raised in Italy. She explains all the various types of cooking fats, as well as how to use them. Then she teaches you about the aromatics, herbs and spices that speak Italian. On she goes through the list teaching you about key ingredients and the techniques to make them articulate Italian! :) 


In recipes, Nancy teaches us the main themes and then gives us variations. She encourages one to develop their own alterations of her recipes to make them their very own. She teaches one about flexibility, when one plans to make something and is missing an ingredient...her Nonna and mine never gave up, they found a substitute ingredient. Maybe it was because my Grandmas/Nonnas lived through the Great Depression that they understand how to make do with what you have on hand. It is a skill to desire and acquire.

"Make It Italian" Book Review My Nonna in the Kitchen!

I have gone from following Italian recipes to creating my own and sharing them on my Italiano Connection blog, in part thanks to this book. Nancy’s warmth spills through on every page and I feel like she is with me in the kitchen, guiding me through my Italian amateur chef endeavors. I owe more to this Italian cookbook than all the others combined.

Pesto di Mandorle Recipe (Almond Pesto) Ingredients

Buongiorno miei amata amici! Nora Ephron wrote,

"Pesto is the quiche of the '80s"

and the line was used in Harry Met Sally becoming an instant famous movie quote with foodies. Somehow, pesto has yet to go out of style. Everybody seems to love Pesto. And the fantastic thing about Pesto, is with so many varieties, there is one to please almost anybody.

Pesto is a basil based sauce originating in Genoa, thus using Genovese Sweet Basil as its primary ingredient. The word Pesto comes from the Latin word "pesta" to pound or crust, and thus we also get the word Pestle in English. What is a pestle some may ask? It is the instrument used to grind in a mortar, made of marble, wood, or steel.

Today many cooks use their food processor and I certainly will not fault you if you so choose. However, in our casa, we use a marble mortar and pestle. Traditionally, Basil, coarse sea salt, pine nuts, olive oil, and parmesan are the ingredients. However, in our recipe, we substitute raw almonds for the pine nuts and add garlic.

• 1 bunch of organic, Genovese sweet basil
• 2 Tablespoons of extra virgin olive oil (Trader Joe's)
• 2 organic garlic cloves, minced
• 3 Tablespoons of organic, raw almonds, ground fine or Trader Joe's Almond Meal
• 3 Tablespoons of Parmesan cheese, grated
• 1 dash of coarse sea salt (fine salt will work too)

Directions:

Remove the stems from the basil leaves, and rinse them thoroughly under cold water. Place basil in a mortar or food processor. If using a mortar, grind a small amount at a time and add more using a pestle until finely ground. If using a mortar, add olive oil after grinding basil.

Pesto di Mandorle Recipe (Almond Pesto)

If using a food processor add olive oil at the same time as the basil and process until smooth. Combine garlic, nuts, cheese, and salt and continue mixing until well blended.

Depending on your purpose, you can add more olive oil if needed.

Pesto makes a delicious addition to Italian sauces, served as the main sauce, or as a dip.

Buongiorno miei amata amici! Parmigiano-Reggiano pollo farcito con spinaci is a savory chicken based dish with a Mozzarella and spinach filling and breaded in Parmigiano-Reggiano or Parmesan cheese. Topped with a Pomodoro sauce and more Mozzarella and often served on top of a swirl of pasta. Tonight I served it to my family with Quick Parmesan Sticks dipped in the extra Pomodoro sauce.

This is an excellent recipe to sneak spinach to your family without lamenting about how it gave Popeye the Sailor man muscles, thus they should eat it too. I attest to the fact I do not care for cooked spinach either. This is an exceptional method to get our vegetables in without gagging down cooked spinach.

• 4 ounces of Ricotta cheese or Cream cheese, softened
• 8 ounces of Trader Joe's Frozen Spinach, thawed (no pesticides)
• 2 cups of Low-Moisture, Part-Skim Mozzarella cheese, grated
• 8 Tablespoons of Parmigiano-Reggiano or Parmesan cheese, finely grated
• 4 Tablespoons of Italian Seasoning, or a mixture of Oregano, Thyme, and Basil
• 1 cup of bread crumbs or butter cracker (such as Ritz or Hi Ho) crumbs
• 1 egg
• 4-6 chicken breasts, flattened thin with a mallet
• 1 cup of Pomodoro sauce (Trader Joe's brand or homemade)

Preheat oven to 375 degrees F or 190 degrees C. Mix together the Ricotta or Cream cheese, spinach, 1/2 the Mozzarella, 1/2 Parmigiano-Reggiano or Parmesan, and 1/2 the Italian seasoning. Spread spinach mixture on top of the thin chicken breasts, roll them up, dip them in the egg and a mixture of 1/2 the Parmigiano-Reggiano or Parmesan, 1/2 Italian seasoning, and bread or cracker crumbs. Place on a lightly greased rimmed cookie sheet and bake for about 30 minutes. Top with Pomodoro sauce and a sprinkling of Mozzarella and put under broiler for a few minutes until golden.

~Photo above featuring plate by Corelle's Vive Line: Nouveau~