entertaining by the bay

casual cooking and living

Fried Montasio Cheese with Speck and Sage
Serves 4
1/4lb Montasio cheese
8 slices Speck
8 fresh sage leaves
Cut 8 pieces rectangle pieces of Montasio Cheese about 1 inch by 1/4 inch each , if it crumbles piece together and place in a medium dry skillet, place on a medium flame and fry until the cheese starts to melt , before turning add a sage leave to each piece and fry on the other side, once it starts to melt and brown remove and place one piece of cheese at the end of a slice of Speck and roll. It's ready to serve.

Fennel Chili Biscotti
24 cookies
½ cup unsalted butter
1 tablespoon shortening (Crisco)
2 cups all purpose flour
½ cup grated parmesan cheese
1 teaspoon baking powder
1 teaspoon fine sea salt
2 eggs, beaten
1 ½ tablespoons fennel
1 teaspoon dried red chili flakes
Preheat oven to 350F. Using a food processor mix together butter and shortening.  Add 1 egg combine. Add the flour, cheese, baking powder, salt, fennel and chili flakes. Mix well until the dough is smooth. Transfer the dough to a lightly floured surface and divide into two. Shape each half of the dough into a log approximately 1 1/2 inch high x 10 inches long.  Place the logs on to an ungreased baking sheet. Bake for 30 minutes until golden brown. Remove from oven and let cool for 10 minutes on a baking rack. Place on a cutting board and using a serrated knife slice each log on the diagonal into 12 pieces approximately 1 inch thick. Place the pieces back on to the baking sheet and bake 8-10  minutes, turn the slices to the other side and bake another 8-10  minutes. Remove from oven and cool on a wire rack. Store  biscotti in an air tight container.


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