Risotto ai lamponi e formai de mut – Raspberry and formai de mut risotto


500 g of rice, 1 l of broth,
150 g of butter,
120 g of seasoned Formai de Mut (at least six months),
200 g of fresh raspberries
1/2 glass of dry white wine
1/2 onion,


Set aside 20 raspberries for decoration.
Finely chop the onion and brown it in 100 g of butter; when the onion has taken on a nice golden color, add the rice and toast it well, turning it in the pot.
Add the wine and let it evaporate.
Add the stock to continue cooking, occasionally stirring to prevent it from sticking.
When cooked (the risotto should generally cook for about twenty minutes), add the raspberries and continue stirring.
When cooked, cream the risotto with the remaining butter and Formai de Mut, adding the thyme.
After a couple of minutes of rest, serve on a serving plate, decorating the rice with the raspberries kept aside.


500 g di riso,
un l di brodo,
150 g di burro,
120 g di Formai de Mut stagionato (almeno 6 mesi),
200 g di lamponi freschi,
1/2 bicchiere di vino bianco secco,
1/2 cipolla,

Come preparare il Risotto ai lamponi e formai de mut

Tenete da parte 20 lamponi per la decorazione.
Tagliate finemente la cipolla e rosolatela in 100 g di burro; quando la cipolla ha preso un bel colore dorato, aggiungete il riso e fatelo tostare bene, rigirandolo nella pentola.
Bagnate col vino e lasciate che evapori.
Aggiungete il brodo per continuare la cottura, rimescolando di tanto in tanto per evitare che attacchi.
A ó della cottura (il risotto deve cuocere generalmente una ventina di minuti) aggiungete i lamponi e continuate a rimescolare.
A cottura ultimata mantecate con il burro rimasto ed il Formai de Mut, aggiungendo il timo.
Servite, dopo un paio di minuti di riposo, su un piatto di portata, decorando il riso con i lamponi tenuti da parte.

Licenza Creative Commons

Creative Commons License

Sformato Di Formaggio – Cheese Mold


1/4 lb. diced, mild cheese
1 cup bechamel
1/4 lb. grated Parmigiano
Two tbs. butter
Four eggs
salt and pepper

How to make the Sformato Di Formaggio – Cheese Mold:

While the bechamel is still hot, blend in the cheeses. Let cool, then fold in the egg yolks and the whipped egg whites. Adjust seasoning. Pour into a buttered 8-in. mold and cook in a bain-marie in a pre-heated oven at 400F for about one hour.

Serves 4

Medaglioni Di Caciocavallo Silano


13 oz. Caciocavallo Silano cheese
1/4 lb. sweet butter
Two eggs
One cup of salted breadcrumbs

How to make the Medaglioni Di Caciocavallo Silano – Caciocavallo Silano Medallions:

Lightly beat the two eggs in a soup bowl. Place the breadcrumbs and salt in another soup bowl.

Cut the Caciocavalllo Siliano into medium-thick slices. Dip the cheese slices into the egg first and then in the breadcrumbs, making sure they are well covered.

Melt the butter in a frying pan and cook the slices on each side until golden brown. Place them on absorbent paper to absorb the excess grease.

Serve over a bed of lettuce and garnish with carrot and radish “roses.”

Serves 2-4

Regional recipe from Calabria

Mozzarella Di Bufala Buffalo Mozzarella

Mozzarella di Bufala

The history of Mozzarella, and specifically mozzarella di bufala (buffalo mozzarella), is linked to that of the water buffalo. Nobody knows precisely when the first water buffaloes came to Italy, but one account claims that it was 596 AD when they were brought across the Mediterranean.

This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo’s milk. Most people don’t know what water buffalo milk tastes like, but it is unmistakable that this legendary cheese is made from unfamiliar milk upon one’s first bite. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind.

Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell reminiscent of the humid grazing fields of Southern Italy. If you’ve never had the real Mozzarella before, it’s time you tasted this sublime delicacy, the mozzarella di bufala.

Recipe Fonduta Valdostana


  • 1 1/3 pounds (600 g) Fontina
  • 1/4 cup unsalted butter, softened
  • Six egg yolks
  • 1 1/2 cups milk

How to make the Fonduta valdostana:

Dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream.

At this point, incorporate the yolks, one at a time, and then the butter to the fonduta (fondue).

Divy the fonduta up into 6 previously heated bowls and serve with toasted bread.

Serves 6