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Sponsor Recipes: That's Amore Cheese share three delicious recipes perfect for entertaining


Eggplant Caponata with Treccia & Salsa Verde

Credit: That's Amore Cheese

See the recipes below for some of the delicious creations you can make with That’s Amore Cheese.

Eggplant Caponata with Treccia & Salsa Verde

Serves: 4

Ingredients

Method

  • Caponata
  • 5 tbsp olive oil
  • 2kg eggplant, unpeeled & cut into 1cm cubes
  • 1 medium onion, cubed
  • 4 large garlic cloves, chopped
  • 1 tin diced tomatoes
  • 3 tbsp red-wine vinegar
  • 2 tbsp drained capers
  • Salt & pepper
  • ⅓ cup chopped fresh basil leaves
  • Handful toasted pine nuts
  1. Heat oil in heavy large pot over medium heat.
  2. Add eggplant, onion and garlic cloves. Sauté until eggplant is soft and brown, about 15 mins.
  3. Add diced tomato with juice, then red-wine vinegar and drained capers.
  4. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 mins.
  5. Season caponata to taste with salt and pepper.
  6. Mix in fresh basil.
  7. Transfer caponata to serving bowl and sprinkle with toasted pine nuts.
  8. Serve warm at room temperature, or cold. (Caponata can be made 2 days ahead.)

Salsa Verde

Ingredients

Method

  • 1 clove garlic, peeled
  • 1 bunch fresh basil, leaves picked
  • 2 large handfuls fresh flat-leaf parsley leaves
  • 1 handful fresh mint leaves
  • 1 small handful capers
  • 6 good-quality anchovy fillets
  • 1 tbsp Dijon mustard
  • 3 tbsp red-wine vinegar
  • 8 tbsp extra-virgin olive oil
  • Salt & pepper

  • 500g That’s Amore Cheese Treccia
  1. For salsa verde, finely chop garlic, parsley leaves and basil leaves. Add to bowl along with capers, anchovies, mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
  2. Drain and season the Treccia. In a flat plate place a quenelle of caponata and drizzle with salsa verde.

Tomato & Basil Granita with Buffalo Mozzarella Semifreddo

Serves: 4

Tomato & Basil Granita with Buffalo Mozzarella Semifreddo

Ingredients

Method

  • Mozzarella Semifreddo
  • 2 tbsp cream
  • 20g gelatin solution
  • 250g That’s Amore Cheese Buffalo Mozzarella, cut into chunks
  • 1 tbsp honey
  • 200mL sweetened whipped cream
  • Icing sugar, to sprinkle

  • Tomato & Basil Granita
  • 900g very ripe tomatoes, chopped
  • 2 tbsp stevia sugar
  • 1 tbsp red-wine vinegar
  • 1 bunch basil, leaves picked & shredded
  1. To prepare semifreddo, heat cream and dissolve gelatin in solution. Then, once slightly cooled, pour into mixer.
  2. Slowly add mozzarella and honey and blend until mixture is smooth. Whip cream until stiff and mix together gently with spatula, until elements are fully blended.
  3. Pour mixture into mould, cover and store in freezer for 1½ hours, stirring occasionally with spoon.
  4. For granita, add all ingredients except basil leaves to bowl. If you have time, leave to macerate at room temperature overnight.
  5. In batches, blitz in blender or food processor, then strain through fine sieve. Add shredded basil leaves.
  6. Clear shelf in freezer and place a sided metal tray in to chill.
  7. Make up mix and leave to cool, then pour into tray and cover with cling film.
  8. Freeze liquid until frozen around edges and slushy in middle. Use fork to break up ice into smaller crystals.
  9. Return tray to freezer.
  10. Repeat breaking-up process every 30 mins (at least three times) until completely frozen and texture of snow.
  11. For quicker method, freeze mixture in ice tray, then blitz cubes in food processor just before serving. The texture will be slightly slushier, but just as delicious.

Fig, Lavato & Red Onion Tart

Serves: 4

Fig, Lavato & Red Onion Tart

Ingredients

Method

  • Onion Jam
  • 20mL olive oil
  • 3 red onions, finely sliced
  • Salt & pepper
  • 25mL red-wine vinegar

  • 1 sheet store-bought shortcrust pastry
  • 150g That’s Amore Cheese Lavato
  • 4 black figs, halved
  • 3 eggs
  • 180mL cream
  • 1 tbsp chopped chives
  • 50g grated Parmesan
  • Salt & pepper
  1. For onion jam, heat oil in large pan. Add onion and fry until slightly coloured. Add salt, pepper and vinegar. Cook on very low heat for about 40 mins.
  2. Preheat oven to 180°C.
  3. Cut each pastry sheet into 4 squares. Line 4 lightly greased 8cm-round, fluted tart tins with pastry. Trim excess pastry and lightly prick bases with fork.
  4. Divide lavato and fig halves between cases.
  5. Place eggs, cream, chives, Parmesan, salt and pepper in bowl and whisk until well combined.
  6. Pour into cases and bake for 25 mins or until puffed and set. Cool to room temperature and serve.