Estero Gold Chicken with Porcini Mushrooms

ESTERO GOLD CHICKEN WITH PORCINI MUSHROOMS

INGREDIENTS

5 Tbsp Extra Virgin Olive Oil, divided
9 oz porcini mushrooms
trimmed, cleaned & chopped
7 oz Estero Gold, grated
4 skinless, boneless chicken breast halves, pounded thin
2 Tbsp butter
salt & freshly ground pepper
1/2 cup dry white wine
2 egg yolks, beaten

DIRECTIONS

In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the mushroom, cook until they release their liquid, and set aside. In a bowl, combine the cheese, egg yolks, and 1/3 cup of mushrooms. Arrange In a skillet over medium heat, melt the butter with the remaining olive oil. Season the chicken rolls with salt and pepper, add them to the skillet, and cook until browned on all sides and cooked through, about 15 minutes. Remove the chicken from the skillet and keep warm. Deglaze the pan with the wine, scraping any brown bits from the bottom, and cook until a sauce-like consistency is reached. To serve, arrange 1 chicken roll on each plate and sprinkle with the remaining mushrooms and drizzle with the sauce.

Estero Gold Cheese with Fruit & Nuts

ESTERO GOLD CHEESE WITH FRUIT & NUTS

INGREDIENTS

8 oz Estero Gold Cheese, sliced
1 pear or apple, sliced
Honey or Quince Paste
Toasting almonds or walnuts

DIRECTIONS

Cut the fruit into wedges along with the cheese and arrange on plate.

Garnish with paste or honey and nuts. Enjoy.

Frico Con Patate

FRICO CON PATATE

INGREDIENTS

1 Onion
4 Medium sized potatoes
1 Tbsp butter
1-2 cups stock
14 oz Estero Gold Cheese

DIRECTIONS

Chop the onion, peel the potatoes and slice them thinly. Melt the butter in a frying pan and lightly saute the onions. Add the sliced potato and toss briefly in the butter. Pour on the stock and cook gently until the potatoes are soft. Meanwhile, grate or dice the cheese. Once the potatoes are cooked and all the stock absorbed or evaporated, scatter the cheese on top and let it melt. Brown slowly, pouring off the excess fat from the cheese. The frico is ready when the edge is browned. Serve hot.

Gnocchi with Estero Gold Sauce

GNOCCHI WITH ESTERO GOLD SAUCE

INGREDIENTS

2 Tbsp butter
1/2 lbs potato
2 cups milk
salt & freshly ground pepper
freshly ground nutmeg10 oz Estero Gold, diced
1 1/2 lbs potato gnocchi
1 tbsp Extra Virgin Olive Oil

DIRECTIONS

In a heavy bottom saucepan over medium heat, melt the butter. Add the flour and stir w/a wooden spoon. Cook for 2 minutes over medium-low heat without allowing the flour to take on color. Meanwhile, in another saucepan, heat the milk until it's almost boiling. Slowly pour the milk into the butter-flour mixture, whisking constantly to prevent lumps from forming. Bring to a boil, then cook over medium heat, whisking often, until thick, about 8 minutes. Lower the heat if the sauce starts to stick to tbe lbottom of the pot. Season with salt, pepper and nutmeg. Transfer the sauce to a double broiler and add the Estero Gold. Stir until the cheese is melted and the mixture is smooth.

Meanwhile, bring a large pot of water to a boil. Add salt and the gnocchi and cook until they float to the surface. Meanwhile, in a skillet over medium heat, warm the olive oil. Remove the gnocchi from the pot with a slotted spoon and trnasfer them to the sauce. Serve immediately.

Layered Polenta and Estero Gold

LAYERED POLENTA & ESOTERO GOLD

INGREDIENTS

1 cup polenta
4 cups water
16 oz Estero Gold
grated
1/2 cup butter
5 chopped cloves

DIRECTIONS

Preheat oven to 350 degrees. In a skillet, over medium heat, sauté butter and garlic and set aside. In a heavy bottom sauce pan, bring 4 cups of water to a boil and add polenta while stirring constantly until a boil and continue to stir for 2 minutes. Pour 1/3 of polenta into an oven-safe baking dish, layer with sautéed garlic and cheese. Continue to layer with remaining with mixture and bake at 350 for 30 minutes.

Frico

FRICO

INGREDIENTS

1 lb Estero Gold Cheese, grated

DIRECTIONS

Place a skillet over medium-low heat. Sprinkle 1/4 of the cheese into the skillet and let it melt slowly. Using a fork, press down on the cheese and turn it over to cook the other side. Cook for 10 more minutes, turning it 3 or 4 times until it is golden but not brown. While the frico is still warm, drape it over an upside-down cup to give it a rounded shape. Set aside to cool. Continue with the remaining cheese to make more.

Prosciutto & Estero Gold Wraps

PROSCUITTO & ESTERO GOLD WRAPS

INGREDIENTS

1 turnip, shredded
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Dijon mustard
salt & freshly ground pepper
24 thin slices prosciutto
24 thin slices Estero Gold
4 skinless, boneless chicken breast halves, pounded thin
2 Tbsp butter
1/2 cup dry white wine

DIRECTIONS

In a bowl, combine the turnips, olive oil and mustard, season with salt and pepper and mix well. Top the slices of prosciutto with a slice of Estero Gold and spread the turnip mixture over the cheese. Roll the prosciutto into bundles, arrange on a serving platter and serve.