-
Smoked Scamorza Bruschetta
Chef Justine Schofield Course Entree Servings 4-6 people Ingredients 200-250g That's Amore Smoked Scamorza, cut into 10 bite-sized pieces 10 croutons from toasted rounds of baguette 1/4 cup cherry chutney Instructions Place scamorza in a pan over medium heat. Cook it on both sides for 5-10 seconds until scamorza is slightly melted and has a golden crust. Place a...
Keep reading -
Burrata, Honey & Blueberry Toast
Chef Justine Schofield Course Entree Servings 2 people Ingredients 1 That's Amore Burrata 2 sprigs thyme 1 tbsp honey 1/4 cup blueberries, halved 1 small handful walnuts, toasted and roughly chopped 2 slices sourdough, toasted Instructions Place burrata in a bowl. Roughly chop and add half of honey and thyme, stir through to combine. Divide burrata between the two...
Keep reading -
Croque Madame
Chef Justine Schofield Course Entree Servings 2 people Ingredients Softened butter, for spreading 2 tbsp cream 4 slices of day-old sourdough bread 100g That's Amore Ricotta Delicata 1 tbsp mustard 4 tbsp freshly grated parmesan 2 slices ham 125g That's Amore Smoked Scamorza, sliced Pinch nutmeg Salt & pepper to taste 2 eggs, fried to your liking Instructions Preheat...
Keep reading -
Rigatoncini with Zucchini, Marjoram & Burrata
Chef Julia Busuttil Nishimura Course Main Servings 4 people Ingredients 3 tbsp extra-virgin olive oil, plus extra to serve 3 medium zucchini, cut into batons, seeds removed 3 eschalots/French shallots, finely diced 3 sprigs marjoram, plus extra to serve Sea salt 350g rigatoncini or rigatoni 125g That's Amore Cheese burrata, drained Parmigiano Reggiano, grated to serve Pinch dried chilli...
Keep reading -
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...
Keep reading -
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...
Keep reading -
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...
Keep reading -
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....
Keep reading -
Crostini with Stracciatella & Agrodolce Onions
Chef Julia Busuttil Nishimura Course Entree Servings 6-8 people Ingredients 1 baguette, thinly sliced 3 tbsp extra-virgin olive oil, plus extra for drizzling on bread and serving 1 large onion, very finely sliced 125ml (1/2 cup) red wine vinegar 1 tbsp caster sugar 60g pine nuts, lightly toasted 2 tbsp currants Small handful parsley leaves, roughly choopped Small handful...
Keep reading -
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...
Keep reading -
Pine Mushrooms with Burrata
Chef Justine Schofield Course Entree Servings 2 people Ingredients 1 tbsp extra-virgin olive oil 6 medium pine mushrooms, brushed clean and sliced 2 cloves garlic, finely chopped 1/2 tsp sumac 1 sprig thyme, leaves picked 1 knob butter Pinch of salt 1 That's Amore Burrata Instructions Heat a pan over high heat and add olive oil and mushrooms. Sauté...
Keep reading -
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...
Keep reading -
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...
Keep reading -
Spinach & Ricotta Rolls
Chef Justine Schofield Course Entree Servings 8 people Ingredients 2 x 375g sheets of store-bought butter puff pastry, thawed 1 tbsp extra virgin olive oil 1 onion, finely chopped 2 cloves garlic 280g baby spinach 50g macadamia, chopped 400g That's Amore Traditional Ricotta Zest 1 lemon 50g parmesan, freshly grated Pinch of nutmeg 2 eggs + 1 yolk 1...
Keep reading -
Mac n Cheese
Chef Justine Schofield Course Main Servings 6 people Ingredients 500g macaroni 50g butter 1 onion, finely diced 50g plain flour 700ml milk 2 tbsp Dijon mustard 1 tsp smoked paprika Pinch nutmeg 2-3 That's Amore Smoked Bocconcini, torn into quarters 2-3 That’s Amore Buffalo Bocconcini, torn into quarters 50g That’s Amore Ricotta Delicata 50g parmesan, grated 250g ham off the bone,...
Keep reading -
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...
Keep reading -
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...
Keep reading -
Honey & Walnut Baked Stella Alpina
Chef That's Amore Cheese Course Entree Dietary Vegetarian Ingredients 1 That's Amore Stella Alpina (approx 1 - 1.5kg) 60g walnuts, chopped and toasted 2 tbsp rosemary, chopped 4 tbsp honey Salt Crackers Instructions Preheat oven to 200°C. Using a sharp knife, slice top of rind off Stella Alpina, then place into small baking dish. Drizzle with honey and bake...
Keep reading