Recipes and tips of the chef

Test yourself and try the recipes based on the products of  “Reginella d’Abruzzo”. They are simple, quick to prepare and delicious.

Balls of cottage cheese

Ingredients: 260 g of cottage cheese "Reginella d'Abruzzo", 230 g of grated desiccated coconut, 160 grams of sugar, cocoa.

Place the sugar 190 grams of coconut in a bowl. Add the cottage cheese "Reginella d'Abruzzo"  little at a time  always stirring constantly, until the mixture smooth and homogeneous. Take small quantities of the mixture with the help of 2 tablespoons make small "cheese balls". Finally roll the cheese balls in the remaining coconut and sprinkle with cocoa. If you wish, you can add a hazelnut or almond inside each ball.


Summer salad

Ingredients: 1 medium onion, 4 spoons of extra virgin oil, 1 spoon of wine vinegar, 4 tomatoes, 1 cucumber, 12 black olives, 100 gr. of Giuncata or first salt ”Orsetto - Reginella d'Abruzzo”  or mozzarella "Reginella d'Abruzzo"

Preparation: Cut the onion into thin rings and put it in a salad bowl. Sprinkle with a pinch of salt and pepper, then moisten with olive oil and white wine vinegar and let rest for about an hour, until soft. In the meantime, wash the tomatoes, pat dry and cut into round slices; peel the cucumber and cut it into cubes together with the “frescure”. After the indicated time, add the  tomatoes, cucumber and cream cheese to onions in the salad bowl .Finally add  black olives and mix delicately so that all  the ingredients absorb the seasoning 



“Amordilatte” tart

Ingredients: for the dough300 g flour, 150 g butter "Reginella d'Abruzzo"150 g sugar, 1 egg, 1 egg yolk, a pinch of salt. For the filling500 g cottage cheese "Amordilatte"150 g sugar, 1 egg yolk, 1 egg, raisins, pine nuts , candied fruit, grated lemon zest. If you prefer a tastier version you can substitute raisins, pine nuts and candied fruit with bits of dark chocolate.

Preparation: Sift flour onto a board, add sugar, mix together and make a well in the centre. Break in the egg and add the softened butter "Reginella d'Abruzzo"Knead quickly and let the dough rest. Line a baking pan with the dough. Spread  the  ingredients for the filling previously amalgamated on the bottom of the pastry. Bake in a heated oven until the pastry becomes golden brown and the filling forms a crispy crust.



Fusilli "Reginella"

Ingredients: For 4 people: 400 g of pasta “fusilli” size, 200 g of “Caciotta Orsetto - Reginella d'Abruzzo"6 fresh tomatoes, 1 slice of onion, half a carrot, 1 clove of garlic, 1 sprig of thyme, chopped parsley, salt, white pepper, olive oil q.s..

Preparation: Chop the vegetables finely and sauté in olive oil. Combine the chopped tomatoes and thyme leaves and cook for 20 minutes on medium heat. Add salt and pepper and remove from heat. Cook the pasta in plenty of boiling salted water, drain when al dente and add to the sauce. Finally  add the chopped parsley and “Caciotta - Reginella d'Abruzzo” cut into thin strips.



Broad beans salad with Pecorino cheese

Ingredients: 2 kg  fresh broad beans, pecorino cheese "Reginella d'Abruzzo", 2 tablespoons balsamic vinegar, olive oil, 1 clove of garlic, pepper, one tablespoon chopped parsley, salt.

Preparation: Shell the broad beans and remove the nipple that covers their seeds. Cook them in plenty of boiling water for 3/4 minutes, they must remain crunchy. Drain and allow to cool under running water. Meanwhile prepare the vinaigrette by placing vinegar, oil, salt, pepper and minced garlic in a bowl. Finally, cut pecorino cheese "Reginella d'Abruzzo" into flakes with the help of a potato peeler. Once cooled put  the beans in a large salad bowl, drizzle with the vinaigrette, add the Pecorino slices on top and serve.



Tiella (typical Abruzzese recipe)

Ingredients: 400 gr "scamorza Reginella d’Abruzzo", classic or smoked, 600 g ripe  tomatoes,  peeled, seeded, drained, 500 g eggplants, 500 g potatoes, peeled and sliced, 500 g onion, sliced, 2 sticks celery, finely minced, finely chopped fresh oregano, 2 cloves garlic, minced, 3 tablespoons minced parsley, Olive oil, Salt & freshly ground pepper.

Preparation: Trim the stems and bottoms of the eggplant, slice them finely, salt them, and put them in a colander for about an hour, during which time the salt will draw out the bitter juices. Then rinse them and pat them dry. Preheat your oven to 360 F (180 C). Oil a large oven pan and put down the sliced vegetables in layers, seasoning each completed cycle with scamorza cheese "Reginella d'Abruzzo" cubes, minced herbs (celery, garlic, parsley, oregano), salt and pepper, a little olive oil. Finish with the minced herbs, sprinkle a little more olive oil over the top and bake in preheated oven at 180° C until the vegetables are fairly dry.


Mozzarella in carrozza - Fried mozzarella sandwiches

Ingredients: 8 slices of white bread, 2 eggs,  flour "00", 1 mozzarella “Reginella d’Abruzzo” (approx.200gr), half a glass of milk, olive oil for frying, salt.

Preparation: Prepare the slices of bread removing the crusts on all four sides. Lay  the bread for a few minutes in the beaten eggs and milk.  Cut the mozzarella "Reginella d'Abruzzo" into 4 thick slices and dip them in the beaten eggs. Dredge  the slices of bread in the flour and then dip them in the beaten eggs. Place the mozzarella between two slices of bread to form "sandwiches" . Dredge the whole sandwich in the flour and then dip in the eggs to coat completely. Press the edges together to help seal. Prepare a frying pan with enough hot oil, preferably olive oil, to a depth  that will come up  the sides of the mozzarella when frying. Fry on each side till the mozzarella melts and the sandwiches are crisp and golden. Drain on paper towels and then  serve your “mozzarella in carrozza”!