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Beetroot & Ricotta Tart
Chef Justine Schofield, Darren Purchese Course Side, Entree Servings 4 people Ingredients BUCKWHEAT PASTRY 300g buckwheat flour 200g unsalted butter, cold, cubed 2 egg yolks 50ml water, cold Pinch salt flakes Cannola oil spray LEEK & CARAWAY FILLING 1/2 tsp caraway seeds 1 tbsp light olive oil 25g unsalted butter 3 leeks, small, finely sliced Salt flakes RICOTTA FILLING...
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Roasted Tomato Bruschetta
Chef Justine Schofield Course Entree Servings 1-2 people Ingredients 1 punnet cherry tomatoes 2 slices of day-old bread Extra-virgin olive oil, to drizzle Pinch chilli flakes 4 anchovies 2 cloves garlic 100g That's Amore Cherry Bocconcini Pinch salt Basil, to garnish Instructions Preheat oven to 180°C. Drizzle oil over both sides of bread. Arrange anchovies on top of bread...
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Three Cheese & Spring Onion Toastie with Harissa
Chef Darren Purchese Course Entree, Breakfast Servings 2 people Ingredients 4 slices bread 30g harissa, store bought 160g That's Amore Smoked Scamorza, sliced 120g That's Amore Nabucco, grated 80g That's Amore Mozzarella, shredded White pepper 40g spring onions, finely sliced Zest 1 lemon 80g unsalted butter, softened 1/2 garlic clove Salt to taste Thyme leaves Instructions Spread half of...
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Ricotta Hotcakes
Dietary Vegetarian Chef Julia Busuttil Nishimura Course Breakfast Servings 4 people Ingredients 350g That's Amore Ricotta Delicata 4 eggs, separated 200ml milk 1 tbsp caster sugar 1/2 tsp ground cinnamon 1 tsp vanilla extract 150g self-raising flour Pinch salt Light extra-virgin olive oil, for cooking Unsalted butter, for cooking Salted butter Maple syrup Nectarines, sliced Blueberries Instructions In...
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Ricotta, Broccoli & Chickpea Salad
Dietary Vegetarian Chef That's Amore Cheese Course Salad, Side Servings 4 people Ingredients 1 broccoli, cut into florets 400g tin chickpeas, rinsed and drained 2 cloves garlic, crushed 200g That's Amore Ricotta Delicata 2 tbsp fresh lemon juice 2 tbsp flaked almonds 2 tbsp extra-virgin olive oil Salt & pepper to taste Instructions Blanch broccoli in boiling salted water...
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Eggplant Parmigiana
Dietary Vegetarian Chef That's Amore Cheese Course Main Dish Servings 4 people Ingredients 4-5 eggplants, approx. 1.5kg 3 tbsp extra-virgin olive oil 1 onion, finely chopped 1 clove garlic, crushed 1L tomato passata 6 basil leaves 500g That's Amore Scamorza Bianca, cubed 150g That's Amore Parmesan, grated 125g That's Amore Fior di Latte, sliced Salt & pepper to taste...
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Strawberry & Buffalo Mozzarella Salad
Dietary Vegetarian Chef Eat Well Course Salad, Side Servings 4 - 8 people Ingredients 3 cups fresh baby rocket 1 punnet strawberries, halved 1 ball That's Amore Buffalo Mozzarella Small bunch basil, leaves picked Balsamic glaze Walnuts, to serve Instructions Lay down rocket over a serving platter and sprinkle over strawberries. Place buffalo mozzarella in the centre of...
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Gnocchi with Pear, Blue Cheese & Walnut Sauce
Dietary Vegetarian Chef That's Amore Cheese Course Main Dish Servings 2 people Ingredients 30g unsalted butter 1 clove garlic, finely chopped 1 pear, sliced 100g That's Amore Cheese Isolation Blue, cubed 4 tbsp milk 200g fresh potato gnocchi 30g walnuts, chopped 1 tbsp fresh parsley, chopped Salt & pepper to taste Instructions Bring medium pot of salted water to boil....
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Cheesy Baked Cauliflower & Fennel
Dietary Vegetarian Chef That's Amore Cheese Course Main Servings 6 people Ingredients 1 small cauliflower, cut into florets 1 fennel, cut into thick slices 1 leek, sliced 500g That's Amore Ricotta Delicata 300ml That's Amore Real Milk Pinch of ground nutmeg 50g That's Amore Grated Parmesan Extra-virgin olive oil Salt & pepper, to taste Instructions Preheat oven to...
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Fennel & Lemon Risotto
Dietary Vegetarian Chef Julia Busuttil Nishimura Course Main Servings 4 people Ingredients 2 tbsp unsalted butter 2 tbsp extra-virgin olive oil, plus extra to serve 2 shallots, finely diced 1 bulb fennel, finely diced, fronds reserved Sea salt 400g carnaroli or other risotto rice 200ml dry white wine 1.5L light chicken or vegetable stock, hot Juice and zest of...
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Stuffed Zucchini Flowers
Chef Justine Schofield Course Entree, Vegetarian Servings 8 people Ingredients Olive oil, for shallow frying 8 zucchini flowers, stamen removed 200g That's Amore Traditional Ricotta 250g mixed cheese (like Ricotta Salata and parmesan) Pinch of nutmeg Zest 1 lemon 1 long red chilli, sliced Batter 3 eggs whites 1/2 cup rice flour 1/3 cup tapioca flour Instructions For filling, combine...
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Cannelloni with Eggplant & Buffalo Mozzarella
Dietary Vegetarian Chef Julia Busuttil Nishimura Course Main Servings 6 people Ingredients Pasta dough: 3 eggs 300g 00 flour, plus extra Sea salt Tomato sauce: 2 tbsp extra-virgin olive oil 2 cloves garlic, roughly chopped Pinch of dried chilli flakes 700g tomato passata Handful of basil leaves Sea salt & black pepper Eggplant and mozzarella filling: 3 tbsp extra-virgin...
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Tomato & Buffalo Mozzarella Baked Eggs
Dietary Vegetarian, Gluten-Free Chef That's Amore Cheese Course Breakfast Servings 2 people Ingredients 1/2 onion, chopped 1 tbsp extra-virgin olive oil 1 clove garlic, crushed 1 chilli, deseeded & chopped 400g tin tomatoes, chopped Salt & pepper 2 tbsp cream 125g That's Amore Buffalo Mozzarella, cubed 1 bunch fresh basil 2 eggs Instructions Preheat the oven to 200°. Place...
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Veggie Caciotta Burger
Dietary Vegetarian Chef That's Amore Cheese Course Burger Servings 2 people Ingredients 1 That’s Amore Smoked Caciotta 1 broccolini bunch 2 burger buns 100g pesto 100g roast capsicum Instructions Preheat oven to 180° Wash broccolini and chop off bottom part of the stem, around three quarters of the way down. Pour half a cup of water into a small saucepan...
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Buffalo Mozzarella on Lemon Leaves
Chef Justin Schofield Course Entree Servings 4 people Ingredients 1 tbsp extra virgin olive oil plus extra for brushing 2 x That's Amore Cheese Buffalo Mozzarella, cut into 8 rounds 8 anchovies 8 lemon leaves, large Lemon zest Pepper Instructions Heat a grill pan or BBQ over a medium-high heat. Wash and dry lemon leaves then brush both...
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Cannoli Tower
A Cannoli Tower made with That's Amore Traditional Ricotta.
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Farfalle with Peas and Caciocavallo
Dietary Vegetarian Chef That's Amore Cheese Course Main Servings 4 people Ingredients 500g farfalle 1 onion, diced 2 cups frozen peas 1 cup That’s Amore Caciocavallo, grated 1 lemon, zest only extra virgin olive oil salt & pepper, to taste Instructions Bring a medium size pot of salted water to the boil.Add farfalle and cook until al dente according...
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Trio Bruschetta
Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people Buffalo Mozzarella, Heirloom Tomatoes & Basil Ingredients: • 2 slices of sourdough bread, 1cm thick• 1 garlic clove• 6 heirloom tomatoes• 125g That’s Amore Buffalo Mozzarella• sea salt• freshly ground black pepper• extra virgin olive oil• 6 basil leaves Instructions:Grill sliced bread on a griddle pan.Rub grilled bread with a garlic clove.Slice heirloom tomatoes in half...
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Spaghetti Cacio Pepe
Dietary Vegetarian Chef That's Amore Cheese Course Main Servings 4 people Ingredients 500g spaghetti ⠀ 1 tbsp freshly crushed black pepper ⠀ 150g That’s Amore Buffalotto, grated ⠀ 75g That’s Amore Grated Local Parmesan Instructions Bring a medium size pot of salted water to the boil.Add spaghetti and cook until 2 mins before al dente.Bring a large pan to...
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Supplì al Telefono
Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people Ingredients • 1 clove garlic, crushed• 250g passata sauce• 700mL vegetable stock• 200g Arborio rice• 2 tbsp That’s Amore Grated Local Parmesan• 2 eggs• salt & pepper to taste• 100g breadcrumbs• 125g That’s Amore Fior di Latte• canola or olive oil Instructions Risotto:Gently heat oil in a pot.Add garlic and cook until softened but not coloured. Add passata...
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