Tarta de Queso, Queso a la plancia and Gazpacho: how we re-interpreted 3 iconic Spanish recipes with the Italian twist of the cheeses from the Arrigoni Battista dairy
We chose the Berghem Blu to give a boost to the savory Tarta de queso, the Quartirolo, very versatile both raw and cooked, for the Queso a la plancha and a sweet Gorgonzola Dop to accompany our Bergamo version of the Gazpacho, all from the Arrigoni Battista .
As always in our Active Aperitifs, the recipes have also been reinterpreted to be served at aperitif time in a "finger food" version.
This appointment is part of a cycle entitled Iconic recipes from the world with an Italian twist: The next Active Aperitifs from this Active Aperitif cycle with Arrigoni Battista cheeses will be dedicated to:
Queso a la plancha with Quartirolo DOP
We have discovered that the quartirolo works best in the pan or in the oven
Ingredients
- Cherry tomatoes 400 g
- Quartirolo DOP Arrigoni Battista 400 g
- Honey 50 g
- Fresh mint 20 g
- Flour, extra virgin olive oil, pepper
Procedure
Wash and clean the cherry tomatoes, cut them into four segments and throw them in the pan with hot oil for just one minute, adding salt and pepper. Pour them into a colander to let their liquid drain, add the chopped mint.
Cut the quartirolo into 4 slices 1 cm high, divide them in half and lightly flour them.
Place the cheese in a hot, lightly oiled pan. A little at a time and always let it sear on high heat for a minute on each side then remove from the heat.
Arrange the cheese while still hot on a plate, drizzle it with honey to taste and accompany with the cherry tomatoes.
Gazpacho “Bergamo”
served creamy sweet zola balls
Ingredients
- 200 g plum tomatoes
- Green pepper 50 g
- Fresh cucumber 100 g
- Red onion 50 g
- Gorgonzola Arrigoni 200 g
- Fresh basil 20 g
- 50 g black bread
- crackers 50 g
- Sesame seeds (or linseed or others to taste)
- Extra virgin olive oil, pepper, salt, white vinegar
Procedure:
Wash and clean the vegetables, blanch the tomatoes in boiling water for 30 seconds, then cool them in ice water and peel them.
Peel and cut the onion and cucumber into pieces, remove the seeds and white part of the pepper.
Chop the bread, wet it with a little water, spray it with vinegar. Let it soften and then add the basil leaves. Now blend everything in a blender or cutter. (alternatively chop finely with a knife and then use an immersion blender)
Add extra virgin olive oil and if necessary a little water. Adjust taste. You will need to obtain a smooth, soft and dense cream.
Blend the crackers finely, lightly grease just the edge of the bowls or glasses and place them in the crackers to create a crust on the edges.
Pour the gazpacho into small bowls or decorated glasses.
Work the cheese by adding some pepper, form balls that you will roll in the seeds to make them stick. Skewer the balls with skewers or place the balls by shaping them onto teaspoons.
Serve the gazpacho with the seeded cheese.
Tarta de Queso
the Spanish Cheesecake to be made in a sweet or savory version
Ingredients
- Cherry tomatoes 600 g
- Berghem blue Arrigoni g 600
- Honey 50 g
- Chives 20 g
- Fennel 20 g
- Eggs n. 4
- Raisins and dried figs 50 g
- Sliced black bread n. 4
- Flour, extra virgin olive oil, pepper, lemon peel, sugar
Procedure
Wash and clean the cherry tomatoes, cut them into four segments and place them on two separate baking trays on baking paper.
Season one pan with sugar, and the other with salt and oil. Bake at 180°C for about 25 minutes then drain the cherry tomatoes separately.
In two separate bowls, mix 300 g of cheese with a spoonful of flour to soften it, add 2 eggs. In a bowl combine the honey, grated lemon peel, chopped fennel, raisins and chopped figs. Work again and pour the mixture into buttered and floured aluminum baking cups. Bake in the oven at 180°C for about 18/20 minutes then let cool.
In the second bowl, mix the cheese with the eggs, a little pepper, a little salt, the chopped chives and a spoonful of flour. Place a base of brown bread in the bottom of the buttered and floured aluminum baking cups, pour the dough over them and cook in the oven at 180°C for about 18/20 minutes then leave to cool.
Serve the sweet pies with the sweet cherry tomatoes and the savory ones with the savory tomatoes.
