Stuffed Artichokes with Caciocavallo Cheese
By Joanna Moeller aka @spaghettiroots_nyc
- Servings: 6
- Prep Time: 30 Minutes
- Cooking Time: 1 Hour
Ingredients
- 6 medium-sized artichokes
- 2 Lemons, halved
- 8 ounces plain breadcrumbs
- 4 cloves garlic, grated
- 1/2 cup Castelvetrano olives, chopped
- 1/2 cup fresh parsley, chopped
- 1 tablespoon dried Sicilian oregano
- 1 cup grated Parmigiano cheese
- 2 cups coarsely grated Lioni Caciocavallo cheese
- 1-1/2 cups chicken broth (1/2 goes into the breadcrumbs and the rest is used in the pre-bake)
- 1/2 cup extra virgin olive oil
- 3 tablespoons butter
- Sea salt to taste
- Black pepper to taste
Directions
- 1. Chop the stems.
- 2. Fill a large pot with water and squeeze the lemons into the water; add the lemons.
- 3. Peel the outer part of the stem and add along with the whole artichokes to lemon acidulated water.
- 4. Bring the pot of water to boil (boil for 12–15 mins) and remove the chokes and stems.
- 5. Remove the outer leaves, center and choke.
- 6. Chop the stems.
- 7. In a large bowl, combine the breadcrumbs, cheeses, herbs, garlic, olives, salt, pepper and chopped stems. Mix thoroughly.
- 8. Stuff the inside of the artichokes and the leaves.
- 9. Drizzle the tops with olive oil and top each with a 1/2 tbs. pat of butter.
- 10. Pour the remaining broth over the tops of the artichokes, leaving most for the bottom of the bake dish.
- 11. Bake at 400 for approximately 35–40 minutes until the tops have nicely browned.
- 12. Serve warm.
Caprese Soup
Ingredients
• 2 tbsp. olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 2 -28 oz. cans San Marzano peeled tomatoes
• 1 cup chicken or vegetable stock
• 1 tbsp. sugar
• 1/2 cup Lioni Stracciatella cheese
• 8 large fresh basil leaves
• 1/4 tsp. dried oregano
• 1/2 tsp. of red pepper flakes
• Salt and pepper to taste
• 1/3 cup grated Parmigiana Reggiano cheese optional
Preparation
1) In Dutch oven, heat olive oil over medium-high heat, add garlic and sauté for 30 seconds until fragrant. Add onion and cook stirring until translucent.
2) Add cans of San Marzano tomatoes with juice, chicken or vegetable stock and sugar. Bring to a low simmer and cook uncovered for 12 minutes until it thickens.
3) Purée soup in the pot using an immersion blender till there are no large chunks of tomato left. (As an alternative, you could transfer soup to a blender to purée-very carefully.)
4) Stir in ½ cup Stracciatella, basil, oregano, and season to taste with salt & pepper.
5) When serving in bowls, top with remaining Stracciatella and add basil and hot pepper flakes for garnish. Optional, add Parmesan Reggiano cheese.
Makes 6 servings
Caprese Soup
Ingredients
• 2 tbsp. olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 2 -28 oz. cans San Marzano peeled tomatoes
• 1 cup chicken or vegetable stock
• 1 tbsp. sugar
• 1/2 cup Lioni Stracciatella cheese
• 8 large fresh basil leaves
• 1/4 tsp. dried oregano
• 1/2 tsp. of red pepper flakes
• Salt and pepper to taste
• 1/3 cup grated Parmigiana Reggiano cheese optional
Preparation
1) In Dutch oven, heat olive oil over medium-high heat, add garlic and sauté for 30 seconds until fragrant. Add onion and cook stirring until translucent.
2) Add cans of San Marzano tomatoes with juice, chicken or vegetable stock and sugar. Bring to a low simmer and cook uncovered for 12 minutes until it thickens.
3) Purée soup in the pot using an immersion blender till there are no large chunks of tomato left. (As an alternative, you could transfer soup to a blender to purée-very carefully.)
4) Stir in ½ cup Stracciatella, basil, oregano, and season to taste with salt & pepper.
5) When serving in bowls, top with remaining Stracciatella and add basil and hot pepper flakes for garnish. Optional, add Parmesan Reggiano cheese.
Makes 6 servings
Vegetable Grillata With
Mozzarella di Bufala
Ingredients
• 1 medium red bell pepper
• 1 large zucchini
• 1 medium eggplant
• 1 medium red onion
• 2 baby artichokes, halved
• 2 garlic cloves, minced
• 1 tsp. fresh chopped rosemary
• ½ cup extra-virgin olive oil
• 2-8 oz. balls of Mozzarella di Bufala, well drained
• ¼ cup balsamic vinegar
• sea salt and freshly ground black pepper
• rosemary sprigs for garnish
Preparation
1) Broil or grill red pepper until charred on all sides. Place in a bowl and cover with plastic wrap and allow to cool. When cool, peel, discard seeds and cut into quarters. Set aside.
2) Slice zucchini, eggplant and red onion into ½-inch-thick slices. Broil or grill vegetables along with artichokes until tender. During last 2 minutes of cooking time, brush vegetables with garlic, rosemary and 2 tablespoons olive oil.
3) Slice each mozzarella ball into 6 slices.
4) Arrange grilled vegetables on a plate with mozzarella slices. Drizzle with remaining olive oil and balsamic vinegar. Add salt and pepper to taste. Garnish with rosemary sprigs.
Makes 4 side-dish servings.
Vegetable Grillata With Mozzarella di Bufala
Ingredients
• 1 medium red bell pepper
• 1 large zucchini
• 1 medium eggplant
• 1 medium red onion
• 2 baby artichokes, halved
• 2 garlic cloves, minced
• 1 tsp. fresh chopped rosemary
• ½ cup extra-virgin olive oil
• 2-8 oz. balls of Mozzarella di Bufala, well drained
• ¼ cup balsamic vinegar
• sea salt and freshly ground black pepper
• rosemary sprigs for garnish
Preparation
1) Broil or grill red pepper until charred on all sides. Place in a bowl and cover with plastic wrap and allow to cool. When cool, peel, discard seeds and cut into quarters. Set aside.
2) Slice zucchini, eggplant and red onion into ½-inch-thick slices. Broil or grill vegetables along with artichokes until tender. During last 2 minutes of cooking time, brush vegetables with garlic, rosemary and 2 tablespoons olive oil.
3) Slice each mozzarella ball into 6 slices.
4) Arrange grilled vegetables on a plate with mozzarella slices. Drizzle with remaining olive oil and balsamic vinegar. Add salt and pepper to taste. Garnish with rosemary sprigs.
Makes 4 side-dish servings.