Recipes

Bacon or salami, sliced
Olive oil
½ cup of shallots, chopped
¼ cup parsley, chopped
200g Pantalica Mascarpone Cheese
3 egg yokes, beaten
1 cup Pantalica Grated Parmesan Cheese
Pepper to taste Fry bacon or salami slices, then add chopped shallots. Meanwhile combine other ingredients in a saucepan.

When shallots are softened, and bacon cooked, combine with mixture in a saucepan, and warm through at low heat before serving over cooked Fettuccine, grilled chicken or vegetables.

Serves 2-4

Large Pizza Base
Tomato Paste
250g Pantalica Mozza Bella Fresca
250g Pantalica Bocconcini Cheese
Cherry Tomatoes
Baby Spinach Leaves
Rocket Leaves
Olive Oil
Spread Tomato Paste over Pizza Base, before sprinkling with Pantalica Mozza Bella Fresca.

Cut Cherry Tomatoes in half, and spread over pizza. Cut Bocconcini into halves or slices, and place on top. Finally add Baby Spinach and Rocket leaves, drizzle lightly with Olive Oil and cook under the grill, or in a pizza oven, for 7-10 minutes, or until golden.

Slice and serve with a Greek Salad.

Serves 2-4.

400g Lean Minced Beef
1 Onion, diced
400g canned, peeled Tomatoes
1 small Chilli (optional)
Tomato Puree
Beef Stock
300g of Spaghetti
Olive Oil
Salt
Pantalica Parmesan Cheese
Cherry Tomato and Basil, to garnish
Break Minced Beef down into small chunks, and brown in a large pan with a little Olive Oil. Add the Onion to the Beef and let it brown, before adding the Chilli and putting a lid on the pan. Leave for 5 minutes.

Remove lid, stir and add the canned Tomatoes, Beef Stock and Tomato Puree. Replace lid and turn heat to low.

Boil a pot of water, with a little Salt and Olive Oil. Add Spaghetti and turn down the heat to a simmer. Leave until the Spaghetti is soft and cooked.

Drain the boiling water and serve the Spaghetti on a plate, then add sauce on top and sprinkle with Pantalica Parmesan Cheese. Garnish with Cherry Tomatoes and Basil.

Serves 3-4

6 Eggs, separated
12 tablespoons Castor Sugar
250g Pantalica Mascarpone Cheese
1ltr Coffee
Marsala or Port for taste
Sponge Finger Biscuits
Cinnamon
Beat the egg whites and half of the sugar until soft peaks form. Beat well before setting the meringue aside.

Place egg yolks with the other half of the sugar in a metal bowl and place over a saucepan of boiling water.

Heat until thick and creamy. Allow to cool for 1 minute then fold in the Pantalica Mascarpone Cheese followed by the meringue until mixture is well combined.

Line an 8 inch springform cake tin with grease proof paper. Soak sponge finger biscuits in the coffee and place in a layer on the bottom of the tin. Spread half of the cream mixture on top of the biscuits then repeat the process to form a second layer.

Chill overnight before serving dusted with cinnamon.

Serves 8.

8 pre-prepared Crepes
250g Pantalica Ricotta Cheese
3 teaspoons Pantalica Parmesan Cheese
Salt & Pepper
30g Butter
2 teaspoons Plain Flour
Tomato Puree
150ml Chicken Stock
Basil to garnish
Prepare crepes and keep warm while preparing the filling.

Beat Pantalica Ricotta Cheese, Pantalica Parmesan Cheese, salt, pepper until creamy and combined well.

Divide filling between crepes and fold. Place in an ovenproof dish in a single layer.

Melt butter in a small saucepan over medium heat and stir in flour. Cook for 30 seconds, stirring constantly, and then work in tomato puree and stock. Season to taste with salt and pepper and continue simmering for 3 minutes, stirring occasionally.

Spoon over crepes and put under hot grill for 2 minutes until bubbling. Garnish with fresh basil and serve immediately.

Serves 4.

3 Eggs
1 Tbsp Baking Powder
0.5 Cup of Plain Flour
0.75 Cup of Milk
250 Grams Pantalica Light Smooth Ricotta Separate eggs, and beat whites before setting aside.
Mix all other ingredients well, then gently fold in the beaten eggs whites.
Cook in a preheated pan, and serve with a hearty cooked breakfast.

Serves 2-4

120 Grams Day-old Bread
0.75 Cup of Pantalica Grated Parmesan Cheese
2 Tbsp of fresh Parsley and Thyme, chopped finely
2 Eggs
1 Tbsp of Milk
0.3 Cup of Plain Flour
500 Grams of Skinless Breast Fillets or Tenderloins
0.5 Cup of Pitruzzello Estate Olive Oil
Salt and Pepper
Cut bread into small pieces and place in a food processor until fine breadcrumbs are formed. Mix breadcrumbs, Pantalica Grated Parmesan Cheese, herbs, salt and pepper together before placing on a flat dish.

In a smaller bowl, beat the eggs and milk together. Spread the flour out over a benchtop or tray.

Remove any fat and white tendons from the chicken, before cutting into smaller strips. Place under plastic wrap, and with a rolling pin or mallet, gently flatten.

Coat each piece in flour, before dipping in the egg mixture. Then coat liberally with the breadcrumb mixture, shaking any excess off. Repeat with remaining chicken pieces, before refrigerating for 30 minutes.

Heat oil in a frypan over medium heat, and fry the chicken in batches until cooked through and coating is golden brown.

Serve with a Greek Salad and chips.

Serves 2-4

15 Grams of Butter
250 Grams of Pantalica Mascarpone Cheese
.25 Cup of Milk
.25 Cup of Pantalica Grated Parmesan Cheese
.25 Cup of Walnuts, chopped
Salt and Pepper Melt butter in a saucepan, before slowly stirring in the Pantalica Mascarpone Cheese.

Heat gently until the sauce is smooth, and if necessary, add a little milk to give the
sauce a smooth creamy consistency.

Stir in walnuts and Pantalica Grated Parmesan Cheese. Season with salt and pepper to taste.

Serve hot with fettucini or tagliatelle.

Serves 2-4

1.5 Kilograms of Pantalica Ricotta Cheese
500 Grams of Castor Sugar
1 Tsp of Vanilla Essence
1 Cup of Cream
6 Eggs
0.5 Cup Raisins
.25 Cup of Corn Flour
.25 Cup of Icing Sugar, sifted Place all ingredients together in a large bowl and beat with a hand mixer until well blended and smooth.

Pour into a greased, spring form cake tin and cook in a moderate oven for 25 to 30 minutes, or until set. Cool before dusting with icing sugar.

Serves 4-6

300 Grams Mixed Salad Leaves
100 Grams Pantalica Feta Cheese (cubed)
Pitted Kalamata Olives
Sliced Cucumber
Fresh Oregano
Pitrruzzello Estate Extra Virgin Olive Oil Place all ingredients in bowl, and toss before dressing olive oil.
Serve with Pizza or Parmesan & Herb Crusted Chicken

Serves 2-4.