Pao de Queso, Quesedilla and Empanadas: our recipes with the Italian twist of the cheeses from the Arrigoni Battista dairy
As always in our Active Aperitifs, the recipes have been reinterpreted by the chef and partner of Cucina IN, Gualtiero Villa also to be served at aperitif time in a "finger food" version.
ARGENTINA Empanadas
with Torreggio Arrigoni Battista
INGREDIENTS
300 g flour oo
150 g water at room temperature
20 g oil
salt
200 g pork sausage
200 g minced pork meat
200 g boiled potatoes
200 g Torreggio Arrigoni
50 g onion
cumin, pepper, salt, parsley
PROCEDURE
Salt the flour, add the oil and water. Knead to obtain a smooth and homogeneous mixture. Cover with cling film and leave to rest in the fridge.
Finely chop the onion, brown it in a little oil, chop it and add the sausage and then the minced meat. Season with salt and pepper and add the cumin powder. Cook for 5 minutes then add the boiled potatoes, crush the chopped parsley and once the mixture has cooled, also the chopped Torreggio di Arrigoni. Roll out the dough with a rolling pin to a thickness of 3 mm, cut out circles of 7/8 cm in diameter and fill them. Fold into a crescent shape and decorate the edges. Now you can fry or bake for 15 minutes at 180°C.
MEXICO Quesadillas
with the Lombard Quartirolo DOP Arrigoni Battista
INGREDIENTS
350 g white corn flour
50 g flour oo
25 g corn starch
650 ml lukewarm water
7 g salt
500 g of chicken breast
400 g Quartirolo Lombardo dop Arrigoni
1 pepper
1 avocado
1 lemon
to taste paprika, salt, pepper and extra virgin olive oil
PROCEDURE
mix the flours and salt, add the warm water and knead to obtain an elastic mixture. Let it rest covered with cling film.
Divide it into 8 parts, shape into balls and flatten them to obtain tortillas which you will cook in a hot pan for about 2 minutes per side.
While the dough rests, prepare the filling, cut the peppers into pieces and sauté them over a high heat with a little oil until they are roasted. Chop the chicken and season it with the spices, juice and grated lemon peel. Cook well in a pan then add to the peppers and mix. Leave to cool then add the shredded cheese and fill the tortillas. Cook them in a pan for a few minutes with just a little oil to heat the filling. Accompany with avocado oil and lemon cream.
BRAZIL Pao de quellejo
with the Italic Arrigoni Battista
INGREDIENTS
180 g tapioca
80 g corn starch
70 g flour oo
100 g water
100 g whole milk
70 g seed oil
2 n eggs
150 g Italico Arrigoni
Salt
PROCEDURE
In a saucepan, boil the water and add the milk, oil and salt.
Remove from the heat and add the tapioca flour, mix well and start kneading the dough.
When it is mixed well, add the grated Arrigoni Italico, the eggs and mix again until everything is combined.
Grease your hands and create balls of 2 cm in diameter then place them on a baking tray greased with oil, leaving a space between them
Bake in a medium oven (180°C), preheated, for about 40 minutes.
