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The Murazzano Recipes |
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Characteristics The Murazzano D.O.C. is a typical cheese of the High Langa, seasoned product and typical of such a territory. It takes the name from the Murazzano town, center of production of the same cheese. It comes produced with milk mixed ovine, in minimal percentage of 60%, with adding of vaccine milk in the maximum measure of 40%. It is introduced in cylindrical shapes, with flat faces, lightly bordered, having a diameter of 10-15 cm.
Enjoy your meal !
"Porcini" Salad with Murazzano
For 4 persons 6 fresh, small and hard porcini mushrooms one truck of Murazzano of medium aging 1/2 olive oil glass a cutted spoon of prezzemolo a pieace of rosmarino salt and pepper
Preparation time: half hour approximately
Clean up accurately the mushroom and possibly cuts them very thin. Cut the cheese to slices of three millimeters of thickness and put them to semicircle in every plate. Arranged the mushroom pieces inside every semicircle. Add salt and pepper. Warp up the oil with the rosmarino; thrown the rosmarino and add the aromatized oil on the mushroooms. Finally add the prezzemolo and serve.
Onions with of Murazzano
For 4 persons 4 white onions medium 8 peaces of Murazzano 2 dl of bechamel 1 Kg of large salt salt and pepper
Peelings the onions, cut them horizontally up of the half and empty them partially with the aid of a small knife and a teaspoon. Hold to disposition the average advanced onions why there will be useful as cover later. Add Salt and pepper on the inner walls of every onion then fill each one with two pieace of Murazzano cheese and bechamel. Replace the onion covers, put them on a frying pan and cover them with the large salt. Cook in already warm oven to 160 degrees for 30 minuteren. Freed from the salt and serve the warm onions.
Information: Murazzano - Consortium for the protection of the cheese to denomination of origin "Murazzano" - Tel. +39 0173-793213 |