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3 cheesy recipes from That's Amore

Cheesy Meatballs With Zoodles

Cheesy Meatballs With Zoodles

Made using only the best-quality farm fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.

Cheesy Meatballs with Zoodles

Serves: 4

Ingredients

Method

  • 2 tbsp extra-virgin olive oil
  • 1 brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 carrot, cubed
  • 2 × 400g tins plum tomatoes
  • 12 basil leaves
  • Salt & pepper, to taste
  • Meatballs:
  • 500g minced beef
  • 150g That’s Amore Traditional Ricotta
  • 50g parsley, chopped
  • 1 egg yolk
  • 400g That’s Amore Cherry Bocconcini
  • Zucchini Pasta:
  • 4 zucchini, peeled
  • 1 tbsp extra-virgin olive oil
  • Salt & pepper, to taste
  1. To make sauce, heat oil in large saucepan over medium heat.
  2. Add onion, garlic and carrot and cook for 5 mins or until lightly golden.
  3. Add tomatoes and basil and season to taste.
  4. Bring to boil then reduce to simmer.
  5. Simmer for 1 hr, stirring occasionally.
  6. To make meatballs, combine mince, That’s Amore Traditional Ricotta, parsley and egg yolk in large bowl.
  7. Shape 2 tbsp of beef mixture around each That’s Amore Cherry Bocconcini. Ensure cheese is completely enclosed in meat mixture. Repeat until all meatballs are formed.
  8. Carefully place meatballs into pan with sauce and simmer for 15–20 mins.
  9. Slice zucchini lengthways into thin strips, resembling spaghetti. Remove any seeds. It is important to cut uniform strips to ensure zucchini cooks evenly.
  10. Heat oil in frying pan and sauté zucchini for 2 mins.
  11. To serve, place zucchini zoodles into bowl and top with meatballs and sauce.
  12. Served with thick, crunchy bread to wipe up sauce from the bowl.

Banana & Mascarpone Sundae

Banana And Mascarpone Sundae

Banana And Mascarpone Sundae

Serves: 4

V

Ingredients

Method

  • 200mL thickened cream
  • 250g That’s Amore Mascarpone
  • 1 tsp honey
  • 30mL cold espresso coffee
  • 2 ready-made meringue nests, crumbled into chunks
  • 2 bananas, sliced
  • Chocolate Fudge Sauce:
  • 100mL thickened cream
  • 80g dark chocolate, cut in pieces
  1. To make mousse, beat cream until soft peaks form using an electric mixer. Add That’s Amore Mascarpone, honey and coffee and beat until combined. Place mousse in refrigerator until ready to serve.
  2. To make chocolate sauce, place cream and chocolate in saucepan.
  3. Cook over low heat, stirring constantly until chocolate is melted and sauce is smooth. Transfer sauce to a jug to cool.
  4. To serve, fold crumbled meringue and banana slices into mousse, reserving a few slices of banana to garnish.
  5. Scoop mousse into dessert cups and drizzle with chocolate sauce.
  6. Top with remaining banana slices and serve immediately.

Eggplant Parmigiana with Rocket Fennel Salad

Eggplant Parmigiana Salad

Eggplant Parmigiana Salad

Serves: 4

GF, V

Ingredients

Method

  • Eggplant Parmigiana:
  • 2 large eggplants
  • 1 clove garlic
  • 3 bunches basil, leaves picked
  • Pinch salt
  • 50g grated parmesan
  • 5 tbsp extra-virgin olive oil
  • 500g That’s Amore Cheese Stracciatella
  • Rocket Fennel Salad:
  • 1 lemon, juiced & zested
  • 3 tbsp extra-virgin olive oil
  • 2 bulbs fennel, cored & thinly sliced
  • 150g wild rocket
  • Salt & pepper, to taste
  1. Preheat oven to 200°C.
  2. To make eggplant parmigiana, cut eggplant lengthways into 1cm slices. Grill eggplant slices on both sides until tender. Transfer to plate to cool.
  3. Finely chop garlic and basil and pound with mortar and pestle.
  4. Add pinch of salt, parmesan and oil. Combine to make pesto.
  5. Layer eggplant slices in casserole dish with pesto and That’s Amore Cheese Stracciatella. Bake 15 mins.
  6. To make salad, whisk lemon juice and zest with oil. Season with salt and pepper. Toss fennel and rocket with dressing.
  7. Serve eggplant parmigiana with side of rocket and fennel salad.

For more information visit thatsamorecheese.com.au