Recipes

CASINA ROSSA MOSTO COTTO AND SWEET SALT BAKED RICOTTA
Ingredients:

2 cups fresh ricotta
2 organic eggs
¼ cup Casina Rossa mosto cotto
2 tsp. Casina Rossa Sweet & Salt

Preheat oven to 350F. Whisk together ricotta and eggs. Spread in a 13-inch flat baking pan and place in oven. Bake until solid, about 20-25 minutes. Allow to cool. Just before serving, broil the top of each portion of baked ricotta. Serve on a thin layer of mosto cotto, sprinkle the top with sweet salt.

Garnish with slivered red radicchio, if desired.

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Farro Cotto, Cooked Farro with Casina Rossa Mosto Cotto

½ lb. of Radici of Tuscany RTE Farro della Garfagnana
1 cup  fresh pomegranate
1 cup crushed walnuts
½ cup of high quality chocolate, such as BruCo dark with anise 1 cinnamon stick
A pinch of cinnamon and nutmeg
Casina Rossa Mosto Cotto
Casina Rossa Sweet & Salt to taste

In a saucepan place the farro and the cinnamon stick in abundant cold water and cook until tender. Make sure the farro does not overcook. The grains have to be firm on the outside and soft on the inside.

Place the cooked faro in a large bowl and mix with pomegranate, walnuts, chocolate, cinnamon and nutmeg. Cover and refrigerate for 1 hour.

Bring the farro to room temperature, add mosto cotto and mix generously making sure the grains are evenly moist.

Serve in a small bowl and enjoy.

Note: for sweeter palates mix the mosto Cotto with 2 Tbsp Dr. Pescia Acacia Honey.
For more savory palates, sprinkle a dash of Sweet & Salt over the top

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Zucchine e Formaggio di Capra
(Goat Cheese Zucchini Rolls)
Ingredients:

4-6 Small Zucchini Squash
Fresh Goat Cheese
Tenuta Cocevola Extra Virgin Olive Oil
Casina Rossa Saffron & Salt
La Bella Angiolina Taggiasca Olives Casina Rossa Abruzzo Piccante (Hot Pepper Sauce)

Preparation:

Slice the zucchini 1/8 of inch thick lengthwise
Grill them until tender enough to roll
Cut Cheese in small cubes
Start preparing the rolls placing a slice of cheese in each zucchini, and a touch of Abruzzo Piccante.
Close the rolls with the help of toothpicks. Refrigerate for at least two hours.

Bring the rolls to room temperature season with plenty of Tenuta Cocevola Extra Virgin Olive Oil & Saffron & Salt. Add a few Taggiasca Olives for decoration.

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Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)
Ingredients:

1 lb (one bag)  Di Cuonzo Orecchiette pasta
2 bunches of Broccoli Rabe
Tenuta Cocevola Extra Virgin Olive Oil
4 Anchovies filet
3 Garlic cloves
1 tsp of Controne Hot Pepper Powder
Radici of Tuscany Wild pinenuts (lightly toasted)
Pecorino Cheese

Preparation:
In a large pasta pot bring water with a hand full of sea salt to boil.

Clean broccoli rabe removing al the stems and hard parts.
Blench the rabe for 5-10 minutes and set aside for final preparation.

Place Orecchiette in the same boiling water used for the rabe and cook until al dente.
In a large skillet on medium heat place abundant Cocevala Extra Virgin Olive Oil. When the oil is warm add anchovies, Hot Pepper Powder and well crushed garlic cloves.
Discard the garlic when dark golden.

Drain the orecchiette, place them back in the pasta pot with the broccoli rabe and mix gently. Pour the pasta in the large skillet and sauté them thoroughly.

Place orecchiette in a large serving plate, sprinkle few pine nuts and shave pecorino cheese to taste.