See the recipes below for some of the delicious creations you can make with That’s Amore Cheese.
Eggplant Parmigiana with Rocket & Fennel Salad
Serves: 4
=R3=
Caprese Salad
Serves: 4
=R1=
Berry Mascarpone with Olive Oil Shortcrust & Kiwi Jelly
Serves: 4
=R2=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Eggplant Parmigiana
- 2 large eggplants, cut lengthwise into 1cm slices
- 3 bunches basil, leaves picked
- 1 garlic clove
- 50g grated parmesan
- 5 tbsp extra-virgin olive oil
- 500g That’s Amore Cheese Stracciatella
-
- Rocket & Fennel Salad
- Juice & zest 1 lemon
- 3 tbsp extra-virgin olive oil
- Salt & pepper, to taste
- 2 fennel bulbs, cored & thinly sliced
- 150g wild rocket
Method
- Grill eggplant until tender, turning over once for about 6 mins.
- Transfer to plate to cool.
- Place basil, garlic and parmesan in bowl of food processor and process until finely chopped. With motor running, gradually add oil in thin, steady stream until well combined.
- Preheat oven to 200°C.
- Layer eggplant in casserole dish with pesto and stracciatella.
- Bake for about 15–20 mins or until cheese is melted.
- To make salad, whisk together lemon juice and oil, then season with salt and pepper.
- Just before serving, drizzle dressing through fennel, rocket and lemon zest.
- Serve lasagne with salad and enjoy.
- Note: To keep pesto bright green, you can freeze the olive oil before using. This will keep the temperature down and prevent the basil from turning dark.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
