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Recipes
Classic Meatballs SAVEUR
By CheeseDiva
In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, all...
- 10 oz. ground beef chuck or veal
- 10 oz. ground pork shoulder
- 2 oz. minced pork fat or unsmoked bacon
- 2 oz. prosciutto, minced
- 1 1⁄4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish
- 2 tsp. dried oregano
- 1 1⁄2 tsp. fennel seeds
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground cumin
- 1 ⁄4 tsp. ground allspice
- 7 slices white bread, finely ground in a food processor
- Kosher salt and freshly ground black pepper, to taste
- 2 ⁄3 cup ricotta, drained in a strainer for 2 hours
- 2 tbsp. milk
- 3 eggs, lightly beaten
- 6 tbsp. extra-virgin olive oil, plus more for greasing
- 1 ⁄4 cup dry red wine
- 4 cups canned tomato purée
- 1 cup beef or veal stock or water
- Grated parmesan, for garnish
Classic Focaccia - Bon Appetit
By CheeseDiva
nCombine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook
- 6¼ cups bread flour (30 oz. or 850g)
- 2¼ tsp. active dry yeast (from one ¼-oz. packet)
- Pinch of sugar
- 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
- 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling
- Flaky sea salt
Baked Camembert Pasta
By CheeseDiva
1. Open the box of cheese and unwrap it
- a box of Camembert Cheese (250g)
- 2 cloves of garlic, peeled and finely sliced
- 1 sprig of fresh rosemary, pick the leaves off the woody stalk
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 100 g grated parmesan cheese
- 400 g dried rigatoni
- 150 g fresh spinach
Chocolate Mousse
By CheeseDiva
In a large bowl, beat cream, vanilla, and salt with a whisk until stiff peaks form; chill
- 1 2/3 cups heavy cream
- 2 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 4 egg whites
- 1/2 cup sugar
- 6 oz. bittersweet chocolate, melted and cooled
- Chocolate shavings, to garnish
Honey Butter
By CheeseDiva
Cut the butter into chunks using the dough scraper
- 2 tubs (1lb) of Meadow Butter
- 1/4 cup of honey
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
Speedy Baked Ziti
By CheeseDiva
Step 1 Preheat the oven to 450° and bring a large pot of salted water to a boil
- 1 1 1 pound ziti or penne
- 1 1 1 pound ziti or penne
- 1 1 1 pound ziti or penne
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 medium onion, finely chopped
- 1 1 1 medium onion, finely chopped
- 1 1 1 medium onion, finely chopped
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 3 3 3 garlic cloves, minced
- 1 1 1 pound lean ground sirloin
- 1 1 1 pound lean ground sirloin
- 1 1 1 pound lean ground sirloin
- 1/4 1/4 1/4 teaspoon crushed red pepper
- 1/4 1/4 1/4 teaspoon crushed red pepper
- 1/4 1/4 1/4 teaspoon crushed red pepper
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon smoked paprika
- Salt
- Salt
- Salt
- 24-ounce 24-ounce jar One 24-ounce jar marinara sauce (3 cups)
- 24-ounce 24-ounce jar One 24-ounce jar marinara sauce (3 cups)
- 24-ounce 24-ounce jar One 24-ounce jar marinara sauce (3 cups)
- 1 1/2 1 1/2 12 cups fresh ricotta (about 12 ounces)
- 1 1/2 1 1/2 12 cups fresh ricotta (about 12 ounces)
- 1 1/2 1 1/2 12 cups fresh ricotta (about 12 ounces)
- 1/2 1/2 1/2 pound packaged mozzarella, shredded
- 1/2 1/2 1/2 pound packaged mozzarella, shredded
- 1/2 1/2 1/2 pound packaged mozzarella, shredded
- 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese
Homemade Tomato Paste
By CheeseDiva
MAKES ABOUT 1 CUP 1. Heat oven to 300°
- 5 lbs. plum tomatoes
- 1/4 cup extra-virgin olive oil plus 2 tbsp.
- Kosher salt, to taste
Country Frittata With Potatoes, Pancetta & Basil
By CheeseDiva
Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, and the milk
- Three Cups Diced Cooked Potatoes
- One Large Garlic Clove, Peeled And Diced
- 1 Cup Diced Pancetta
- Freshly Ground Pepper
- 1 Tablespoon Olive Oil
- 8 Large Eggs
- 2 Tablespoons Milk
- 1/4 Cup Shredded Fresh Basil Leaves
- 1 1/2 Cups Shredded Cheese (See Above For Options, But Any Melting Cheese Will Do)
Spaghetti Pangrattato w/ Crispy Eggs
By CheeseDiva
Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat
- Crumbs
- 2 tablespoon olive oil
- 1 large or 2 small garlic cloves, minced
- 1/2 cup fresh or stale coarse plain breadcrumbs (panko worked great here)
- Salt and red pepper flakes, to taste
- 1 teaspoon fresh rosemary, minced
- Few fine gratings fresh lemon zest
- Crispy Egg
- 1 glug of olive oil per egg
- 3 eggs
- Salt and pepper
- Pasta and Assembly
- 8 ounces dried spaghetti
- 1 tablespoon olive oil
- 2 teaspoons small capers, drained (rinsed if salted), chopped
- Handful flat-leaf parsley, chopped
- 1/3 cup grated Pecor
Pizzelles
By CheeseDiva
Beat eggs, adding sugar gradually
- 6 eggs
- 3 1/2 cups of flour (approximately)
- 1 1/2 cups of sugar
- 1 cup of butter
- 4 teaspoons baking powder
- 2 tablespoons anise
- 1 Tablespoon Anise seed
- optional - 2tsp. whiskey/bourbon