Yield: 6 Potstickers
3 oz. cooked italian sausage, diced
3 oz. Bacio® whole milk block, cut into 1/2″ cubes
1 pkg. egg roll wrappers, cut into 3.75″ circles
3 T. vegetable oil
1 c. marinara
¼ c. basil pesto
1. Combine sausage and Bacio cheese.
2. Spoon 1 tablespoon of cheese mixture in the middle of the egg roll circles. Brush the outside of the circle with water and fold the top to the bottom. Repeat the process until all of the filling is used.
3. Steam the potstickers until the outer dough is slightly translucent. Chill for later use.
4. To serve: sauté the steamed potstickers in the vegetable oil over medium-hi heat. Cook until browned on all sides. Serve with hot marinara sauce and basil pesto for dipping.
Prosciutto and Bacio® Arancini
Yield: 4-6 Potstickers
1 T. vegetable oil
1 small onion, diced
1 garlic clove, minced
1 c. Arborio rice
½ c. white wine
3 c. chicken stock, hot
4 oz. prosciutto, finely chopped
½ c. parmesan cheese, grated
1 egg, beaten
1 whole egg
1 oz. milk
½ cup all purpose flour
1 ½ cups panko bread crumbs
4 oz. Bacio® cheese, block, cut into 1/2 – 3/4″ cubes
1. Heat the vegetable oil in a large saucepan over medium heat, add onion and garlic. Cook, stirring constantly until onion begins to brown.
2. Add the rice, and continue to cook for about 2 minutes.
3. Deglaze with white wine and continue cooking and stirring until the liquid has been absorbed.
4. Add chicken stock to the rice (4 ounces at a time), stir constantly until the liquid has been absorbed. Continue adding chicken stock (in 4 ounce batches).
5. Once all of the chicken stock has been absorbed and the rice is tender, stir in the Prosciutto and season with salt and pepper.
6. Remove from the heat, stir in Parmesan cheese. Transfer the risotto to a sheet tray and allow to cool.
7. Once the risotto is cool, fold in the beaten egg.
8. In a small bowl, whisk together the whole egg and milk. Place flour and panko bread crumbs in separate bowls and set aside.
9. Roll about 2 tablespoons of the risotto into a ball. Press a piece of Bacio cheese into the center, and roll risotto around the cheese to enclose. Place on a sheet tray and repeat with remaining risotto.
10. Working in small batches, coat the risotto balls with flour, dip into the egg mixture, then toss in panko to coat.
11. Heat deep-fryer to 350 degrees F (175 degrees C). Fry Arancini in small batches until evenly golden brown and heated throughout. Drain on paper towels, season with salt and pepper and serve hot.
Roasted Mushroom and Bacio® Crostini
Yield: 8 Crostini
¼ lb. crimini mushrooms, cleaned, trimmed and sliced 1/4″ thick
¼ lb. shitake mushrooms, cleaned, stems removed and sliced 1/4″ thick
½ c. yellow onion, sliced
¼ c. extra virgin olive oil
8 slices crusty italian bread, toasted
1 garlic clove, peeled and sliced in half
4 oz. Bacio® cheese, shredded
1 T. fresh thyme leaves
4 T. extra virgin olive oil or white truffle oil (for drizzling)
Sea salt and fresh black pepper
1. To prepare the mushrooms, preheat oven to 400°. Combine the mushroom slices and onions on a sheet pan, drizzle with olive oil, season with salt and pepper. Toss to coat the mushrooms and onions with the seasonings.
2. Roast the mushrooms in the oven until they are golden brown and slightly wilted, 8-10 minutes.
3. Rub each toast with the garlic and top with the roasted mushroom mixture; place the toasts on a sheet pan.
4. Sprinkle Bacio cheese over the top of each toast. Bake the toasts in the oven until the Bacio is melted, 4-5 minutes.
5. Before serving, garnish each toast with fresh thyme, fresh black pepper and drizzle with olive oil or white truffle oil.