This spaghetti recipe is sure to become a summer staple. Instead of slowly simmering the sauce to coat the pasta, cook whole cherry tomatoes with garlic, tomato paste and a bit of hot pepper in a foil packet on the grill. Then toss the pasta with the confit tomatoes and their juices. For added wow factor, prepare a fresh, crunchy gremolata with parsley and pumpkin seeds that will hold up well against the heat of the dish.
Рубрика: Cheese
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Grilled Pork with Barley, Fennel and Cheddar
This original recipe hits all the right notes. Marinate the pork quickly in a blend of Dijon mustard, steak spice and honey, before cooking the meat on the grill. Serve with finely sliced fennel and barley that’s been combined with old cheddar. It’ll be a welcome addition to your weeknight meal rotation.
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Confit Cherry Tomato and Ricotta Toasts
Capture the best of summer with this perfect recipe that can be enjoyed any time of year. Prepare a topping made from local greenhouse cherry tomatoes, thyme and garlic, concentrating the flavours by confiting them in oil. It’s a maximum of flavour but with minimal prep work.
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Strawberry-Rhubarb Burratina
At our Café RICARDO restaurants, when the warm weather arrives, we immediately start cooking with strawberries and rhubarb. This fruity pair is perfect in this salad, where the sweetness of one balances the acidity of the other. Served with burratina and drizzled with a chamomile dressing, this share-worthy starter is perfect for marking the beginning of summer.
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Cheeseburger Pizzas
Now there’s no longer a reason to choose between pizza and a cheeseburger. Give in to this recipe that combines these two beloved dishes. Spread some homemade Big Mac sauce onto your pizza dough, followed by cheese, ground beef, cheese, crunchy pickles and onion. This dish is a nod to the popular smash burger tacos that the family will ask for again and again.
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Alejandro Vega’s Brunch Salad with Creamy Italian Dressing
Alejandro Vega’s Brunch Salad with Creamy Italian Dressing
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Tortilla Pizzas with Mushrooms and Kale
In this recipe built for two, tortillas stand in for pizza crust generously garnished with vegetables, sauce and cheese. We start by browning mushrooms and sautéing kale so they release their natural juices before topping our tortilla pizzas. The result is perfectly crispy crust and a dinner ready in no time at all.
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Garlic and Herb Snails au Gratin
You’ll love serving this French specialty as an easy and original appetizer. Pair the snails with garlic butter and then top with Gruyère cheese and an herb-breadcrumb mixture. Bake them in the oven, and then watch how quickly they disappear!
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Cheese and Pesto Pull-Apart Bread
This shareable bread will be a hit at any potluck or get-together with friends. To ensure that the cheese is evenly distributed throughout the bread, make diagonal cuts in the loaf, but not all the way to the bottom of the crust, in order to keep the filling securely in place.