The recipes

Pere con parmigiano e aceto balsamico (Pears with Parmesan and balsamic vinegar)

Baroni Baron 02208 slightly under-ripe pears, 100 g of Parmigiano Reggiano DOP EXTRA 48 MESI (aged 48 months), traditional Modena balsamic vinegar, aged 12 or 25 years

Peel the pears but leave the stalk intact. Then cut off the bottom of each pear so that they can stand on end perfectly. Remove the inside part of the core and the pips. Meanwhile heat the oven to 180°C. Cut out cylindrical shapes of Parmesan which you will place inside each pear. Line a baking dish with greaseproof paper, place the pears on it and bake for 15-20 minutes. Turn off the oven, remove the pears, sprinkle with a little sugar and put back in the oven for a few more minutes. Then transfer them to individual dessert plates, add a little more balsamic vinegar and serve just warm.

Crottin alla pancetta (Crottin de chavignol cheese with bacon)

Baroni Baron 02292 spoons of white vinegar, 4 Crottins de Chavignol, 250g mixed salad leaves, 8 large chestnuts, boiled, 6 spoons of extra-virgin olive oil, 8 slices of smoked bacon, salt, pepper, 1 shallot.

Peel and finely chop the shallot. Trim, wash and dry the salad leaves and put them in a salad bowl with the chopped shallot and the boiled chestnuts. Lay two slices of bacon at right angles to one another on a chopping board or work surface, place a crottin in the centre and fold the bacon strips around it so as to wrap it up well. Repeat for the three crottins and the 6 slices of bacon remaining. Continue reading →

Misticanza al Castelmagno (Mixed leaf salad with Castelmagno cheese)

Baroni Baron 0224ngredients (for 4 servings): 200 g of lambs’ tongue salad, 200 g of cress or cut and come again salad leaves, 150 g of casereccio (farmhouse-style) bread, 3 sprigs of fresh thyme, 1 clove of garlic, 250 g of Castelmagno DOP, 1 egg yolk, juice of 1 lemon, 150 cc extra virgin olive oil, 50 cc of fresh single cream, salt, pepper

Trim and wash the salad leaves carefully. Cut the crusts off the bread, slice it thinly and rub the slices with garlic. Cut them into small cubes and fry with a few drops of oil and the thyme until they are golden. Leave to cool.
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Mont d’or al forno (Baked vacherin Mont d’or cheese)

Baroni Baron 0211400 grams Mont d’or vacherin, 1 tsp black pepper, 4 potatoes

Put the potatoes on to boil whole, without peeling. Open the Mont d’or, sprinkle it with the pepper and close it again. Put it in the oven at 180° for 10 minutes. Let it cool and serve with the boiled potatoes in their jackets and slices of toast.

Soufflè di pecorino di fossa (‘pit’ pecorino cheese soufflé)

Baroni Baron 0217Chestnut honey, 150 grams of formaggio di fossa shavings, 16 walnut kernels, 8 slices of pear, 50 grams of butter, 2 spoons of flour, 400 cc of milk, 4 eggs, separated, salt and pepper.

First of all, prepare the béchamel. Melt the butter in a saucepan, add the flour and the milk a little at a time and stir continually until the sauce becomes thick and lump-free. Add the formaggio di fossa and continue stirring, then remove from heat and add the egg yolks, one at a time.
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