Recipe Ingredient: Cheese

Summer pasta

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve about ½ cup of pasta water before draining.
  2. While the pasta cooks, combine the halved tomatoes, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using) in a large bowl. Let sit at room temperature for at least 10 minutes—this helps the flavors marry.
  3. Add the hot, drained pasta directly to the tomato mixture. Toss well. Add a splash of pasta water if you want a looser sauce.
  4. Stir in the fresh basil just before serving. Top with grated Parmesan if desired.

Summer Pizza

  1. Preheat the oven to 475°F (245°C) and prepare a baking sheet or pizza stone.
  2. Roll out the pizza dough on a floured surface to your desired thickness.
  3. Spread a generous layer of Roasted Garlic Tomato Sauce over the dough, leaving a small border around the edges for the crust.
  4. Top with thinly sliced zucchini, yellow squash, red bell pepper, and red onion. Scatter fresh spinach on top for added greens.
  5. Sprinkle shredded mozzarella and crumbled goat cheese evenly over the vegetables.
  6. Drizzle lightly with olive oil and season with salt and pepper. Optionally, add a pinch of red pepper flakes if you want a bit of heat.
  7. Bake the pizza for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
  8. Remove from the oven and garnish with fresh basil leaves.
  9. Slice and serve immediately!

Fall Charcuterie

  1. Arrange all the ingredients on a cutting board.
  2. Olive Oil Dip: Serve a small dish of Filippo Berio Extra Virgin Olive Oil for dipping bread or crackers.
  3. Balsamic Drizzle: Use Filippo Berio Balsamic Glaze to drizzle over fresh figs, pear slices, and cheeses.

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Italian Nachos

Cook the Prosciutto:

  • In a large skillet over medium-high heat, cook the whole prosciutto slices in batches, about 2 minutes per side, until they are browned and crispy.
  • Transfer to a paper towel-lined plate and break into bite-sized pieces once cooled.

 

Assemble the Dish:

  • On a serving platter, layer 1/4 of the potato chips with crispy prosciutto pieces and a sprinkle of freshly grated Parmesan cheese.
  • Repeat layering until all ingredients are used.

 

Garnish:

  • Drizzle the dish with Robusto Extra Virgin Olive Oil and balsamic glaze for a rich, tangy finish.
  • Top with lemon zest and freshly ground black pepper for an extra burst of flavor.
  • Serve immediately and enjoy!

Pesto Breakfast Casserole

  1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Layer ingredients: Spread the bread cubes evenly in the baking dish. Sprinkle spinach, tomatoes, cooked sausage or ham (if using), and mozzarella cheese over the bread.
  3. Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
  4. Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
  5. Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
  6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown and the center is set.
  7. Serve: Let the casserole cool for 5-10 minutes before slicing. Serve warm with a drizzle of extra pesto or a sprinkle of fresh herbs, if desired.

Grilled Vegetable Sauce Spaghetti alla Norma

  1. Cut the eggplant into bite size cubes.
  2. Coat it with olive oil, salt and pepper.
  3. Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
  4. Cook the pasta in salted water according to the package instruction.
  5. In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
  6. Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
  7. Add the roasted eggplant, and tear in some fresh basil leaves.
  8. Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
  9. Mix well and serve with grated Parmesan cheese on top.

 

Recipe provided by Chef Stacie Ma

Eggplant Parmigiana

  1. Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
  2. Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
  3. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
  4. Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
  5. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
  6. Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
  7. As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
  8. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
  9. Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  10. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
  11. Add all of the mozzarella cheese and place the dish in the oven.
  12. Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.

 

Tip: Drizzle hot chili oil over the top to give it a kick.

Gnocchi and Basil Pasta

  1. Heat oven to 400°F (200C).
  2. Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
  3. Stir in a jar of Filippo Berio Tomato Basil sauce.
  4. Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
  5. Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.

 

Tip: Serve immediately and decorate with basil leaves for garnish

 

Recipe provided by Chef Lynn Clark

Creamy Mozzarella (Stracciatella)

For Creamy Mozzarella (Stracciatella):

  1. Tear mozzarella, then roughly, finely chop.
  2. Cover in cream, mix, then cover and store in the fridge for at least an hour to allow cheese to soak.
  3. Sprinkle with a pinch of salt before serving.

 

For Chive Oil:

  1. In a small pot, boil water and salt heavily. Prepare a bowl with ice and water.
  2. Quickly add chives to the boiling water (10 seconds), then transfer to ice bath.
  3. Squeeze all the excess moisture from the chives, then add to a small blender or food processor with Filippo Berio Delicato Olive Oil.
  4. Blend chives and oil until well combined, then store in the fridge overnight.
  5. Strain the oil through a fine mesh strainer and store in the fridge.

 

For Garnish: Dice tomato, then mix will lemon juice and a pinch of salt.

 

To assemble, in a bowl, add Stracciatella, and drizzle with Chive Oil. Mix in chive oil if you want it fully green. Drizzle in a circle for a “wreath” effect. Serve with toasted baguette.