Mother's Day Menu

Dolcelatte and Mango Salad

Ingredients: 150g Galbani Dolcelatte 300g mixed salad (for example endive, young lettuce, Oak leaf, radicchio) 2 small ripe mangoes

For the vinaigrette: 4 spoons raspberry vinegar 1-teaspoon lime juice 3 spoons extra virgin olive oil 3 spoons sunflower oil Salt Freshly ground pepper Sugar To garnish: 2 spoons coarsely chopped walnuts Serves 4

Carefully trim and wash the various types of salad, and shake to dry. Mix the different leaves and arrange them over four individual salad bowls or one serving dish. Peel the mango and cut the flesh into wedges to remove the stone. Cut the Galbani Dolcelatte® into small cubes and then garnish the salad with the mango and the Galbani Dolcelatte®. Prepare the Vinaigrette by mixing all the ingredients, season with salt and a generous amount of pepper and pour over the salad. Sprinkle the chopped walnuts over the top and serve with fresh crusty bread.

 

 

Lasagne Al Forno

Ingredients 2-3 tbsp olive oil 25g butter 2 large onions, finely chopped 3 celery sticks, finely chopped 2 carrots, finely diced 3-4 garlic cloves, finely chopped 1kg fresh minced beef 2 fresh bay leaves 225ml milk 1/3 tsp freshly grated nutmeg 225ml white wine, 225 400g canned plum tomatoes and juice, roughly chopped 9-10 sheets pre-cooked dried lasagne 90g Galbani Parmigiano Reggiano, freshly grated salt and freshly ground black pepper 2 packs Galbani Santa Lucia® Mozzarella (2x125g), thinly sliced

For the béchamel sauce: 600ml milk 2 fresh bay leaves 1 onion, halved freshly grated nutmeg 60g butter 60g plain flour salt and freshly ground black pepper Serves 4

Warm the oil and butter in a heavy-based casserole over medium heat. Add the onion and gently fry for about 5 minutes until softened and translucent. Add the celery, carrots and garlic, and cook for another couple of minutes, stirring to coat well.
Stir in the beef with a large pinch of salt and several grindings of black pepper. Cook, stirring, until the beef has lost its raw pink look.
Add the bay leaves and milk; bring to the boil, then simmer gently for about 10 minutes, until the meat has absorbed the milk. Season with a sprinkling of nutmeg.
Pour in the wine and let it simmer until it has evaporated, then add the tomatoes with their juice and stir thoroughly.
Cook, uncovered, at a lazy simmer with just an intermittent bubble breaking through the surface, for 3 hours or more. The fat will have separated, but the sauce will not be dry. Taste and correct the seasoning.
About 45 minutes before the meat is ready, make the béchamel sauce. Pour the milk into a saucepan with the bay leaf, onion and a generous pinch of nutmeg. Bring to just below the boiling point, then remove from the heat and leave to infuse for 15-20 minutes.
Preheat the oven to 180°C/gas 4. Grease a shallow baking dish.
Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Strain the milk, and then gradually stir it into the flour mixture to make a thick smooth sauce. Season to taste.
Pour some béchamel into the baking dish - enough to just cover the base.
Place a layer of lasagne sheets on top, followed by a layer of meat sauce and then half of the Galbani Santa Lucia® Mozzarella slices. Then add another layer of béchamel and a good handful of Galbani Parmigiano Reggiano.
Continue with two or three more layers until both sauces are used up. Add the remaining slices of Santa Lucia® Mozzarella to the top and sprinkle with the Galbani Parmigiano Reggiano.
Bake in the oven for about 30 minutes until bubbling all over and a knife slips easily through the layers of lasagne.

 

Santa Lucia Tiramisu

Ingredients 1 vanilla pod 50 g caster sugar 3 egg yolks 250 ml double cream 2 tbsp rum 2 tbsp Tia Maria 2 tbsp Kahlua 350 ml strong coffee 1 packet sponge fingers 250 g Galbani Santa Lucia® Mascarpone 3 tbsp Cocoa powder for dusting Serves 4

Remove the seeds from the vanilla pod and place in an electric mixer with the egg yolks and caster sugar. Keep the vanilla pod to make vanilla sugar.
Whisk until pale and thick.
In a separate bowl, lightly whip the cream.
Put the rum, Tia Maria, Kahlua and coffee into a bowl and dip half the sponge fingers into the mixture, then line a serving bowl with them.
Mix the Santa Lucia® Mascarpone with the beaten egg mixture and fold the cream into the mix. Drizzle the sponge fingers with half the coffee mix and then half fill the serving bowl with the cream mixture.
Top with the remaining sponge fingers and drizzle the rest of the coffee mix. Finish with the rest of the cream mix and dust with the cocoa powder.
Place in the fridge for about two hours to chill before serving.

 

Recipes courtesy Galbani, makers of quality Italian cheese.
Available from Waitrose, Budgen and other fine food retailers.