SCRAMBLED EGGS WITH ARIETE CHEESE
Ingredients for 4 people
300gr of ARIETE cheese
6 eggs
50 gr. of black olives minced
Extra virgin oil
red pepper powder
1spoon of tomato Ketchup
1 sprout of parsley
salt

In a not sticking pan, put three spoons of olive oil to heat, put 3 pinches of powdered red pepper, add the ARIETE cheese in small cubes. Stir with a wooden spoon under a very low flame until the cheese won’t be creamy. At this point, add the scrambled eggs, a pinch of salt, the minced black olives, the tomato Ketchup and the parsley. Stir at a gentle flame leaving the compound to shorten, then you can serve in a hot serving dish, immediately.

RIGATONI WITH PICCOLO PRINCIPE CHEESE AND HAM
Ingredients for 4 people
200gr of PICCOLO PRINCIPE cheese
50 gr. of grated Pecorino cheese
250 gr. of ham
400 gr. of Rigatoni pasta
100 gr. of cream
30 gr of minced sweet basil
butter
grated dry bread
salt
pepper

Mix the PICCOLO PRINCIPE cheese cut into small cubes with minced ham, the cream and the basil, pour salt and pepper as you like. Let the Rigatoni pasta come to boil, dry it while still a little hard, mix with the souse previously prepared. Pour the all compound in a pyrex pan previously buttered, spread the pyrex with grated Pecorino cheese and some grated dry bread. Put in oven for 10 minutes more or less, while a crust appears on top, or put the pyrex in the grill.

SALAD OF GOAT’S CHEESE FIOCCO DI NEVE (SNOW FLAKE) WITH PEARS AND FENNELS

Ingredients for 4 people
200gr of FIOCCO DI NEVE cheese
2 mature pears
2 fennels
Extra virgin olive oil
1 lemon
curry
cinnamon powder
sesame seeds

In a salad bowl, cut the FIOCCO DI NEVE cheese into small cubes, not too small, do the same with pears and fennels, put the cheese cubs and cover them with lemon juice, the four spoons of olive oil and add the curry, the cinnamon powder and sesame seeds, mix and serve.

RICE PIE WITH RUGIADA PECORINO
Ingredients for 4 people
150 gr. RUGIADA cheese
250 gr. rice superfine
200 gr. of potatoes
130 gr. of butter
salt
pepper

Peel the potatoes, boil them in salted water, pick them when still hard, so you can chop them up into small cubes. Boil the rice in salted water, strain off not cooked too much. Cut the RUGIADA cheese into small cubes. Put the three ingredients in a bowl, dress then with 100 gr. of butter and a pinch of pepper, put the whole compound in a buttered pyrex, level the compound with a spoon, put small flakes of butter on top and put in the oven at 200°C for 15 minutes. Serve by taking the pyrex direct on the table.

TURKEY’S BREAST AND CAPRICCIO PECORINO
Ingredients for 4 people
4 pieces turkey’s breast
4 slices of ham
4 slices of CAPRICCIO cheese
50 gr. of butter
100 gr. of cream
salt
pepper

Cook the pieces of turkey in a buttered pan, salting and peppering. In each piece of meat, put a slice of ham and a slice of CAPRICCIO cheese. Let it cook until the cheese softens, bathe with cream and put the pyrex in a very hot oven for 5 minutes. Serve the dish directly by the pyrex.

FILLET WITH ARIETE PECORINO
Ingredients for 4 people
150 gr of ARIETE cheese cut into small cubes
4 slices of beef fillet (150 gr. each)
50 gr. of flour
100 gr. of butter
half glass of Marsala
2 spoons of potato flour
half glass of soup (even made with vegetable concentrate cube)
50 gr. of ham
salt
pepper

Flour the 4 slices of beef fillet and cook them in a pan with 80 gr. of butter, add salt and pepper. Add the Marsala wine and let it evaporate. Take out the beef from the pan while adding the remaining butter to the pan, the potato flour and the soup. Let it cook until is shortens, put the sliced beef fillet in the pan, put the Pecorino cut in small cubes and the minced ham. Cover the pan and let the cheese melt for few minutes at a very sweet flame, serve in a dish, with the gravy.

SWEET TART WITH SATURNINO CHEESE
Ingredients:
300 gr. of Pecorino SATURNINO
4 apples
4 pears
1 frozen puff pastry
100 gr. of buttermilk curd
125 gr. of sugar
30 gr. of potato flour
2 eggs

Peel the apples and the pears, chop them into big pieces, put in a pan to cook into water, to be added. Let it cook until the fruit is undone, and all the liquid evaporated. Let it chill.
For the filling:
Mince the Pecorino, add the sugar, the yolks, potato flour and buttermilk curd, stir until the compound won’t become fluid and homogeneous. Add the melted fruit. Once mixed all up, add the whites of the egg stirred up to firm snow. Cover a baking pan with the puff pastry, fill in it with the compound previously prepared. Bake in oven at 180°C for 35 – 45 minutes.