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Recipes with vegetarian italian-style hard cheese

3 recipes that use vegetarian italian-style hard cheese, with photos, step-by-step instructions and cook times. The quickest, Polpette di zucchine, takes 45 minutes. It is most often cooked with egg, peas and asparagus.

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OrzottoBarley risotto

In Friuli-Venezia Giulia and Trentino, barley was the everyday grain of the mountains long before rice arrived, and orzotto is the dish cooks make when they treat it like risotto: toasted, then fed hot stock ladle by ladle and finished with butter and cheese. This spring version uses leek, asparagus and peas; in autumn swap in squash or mushrooms. A portion gives about 16 g of protein, from the barley, peas and cheese, so it is not high-protein. Traditional Parmigiano and Grana Padano are made with animal rennet; use a vegetarian Italian-style hard cheese to keep it vegetarian. The common mistake is expecting it to cook in risotto time: barley needs 35–40 minutes and stays slightly chewy even when done. Chef's tip: stir in cold cubes of butter and the cheese off the heat and beat hard for a minute; that mantecatura makes it creamy.

60 minItalianRice & Grains
by KrazyBadal 0 views

Torta de liquidificadorBlender savoury pie

Brazilian home cooks love the liquidificador, the blender, and this pie is one of its best tricks: the batter is whizzed in a minute, poured over a filling and baked into a soft, golden slab. It's a Sunday-night supper in homes from São Paulo to Belo Horizonte, cut into squares with a salad, and lunchbox food the next day. This vegetarian version uses sweetcorn, peas, tomato, olives and mozzarella. Parmesan is always made with animal rennet, so use a vegetarian Italian-style hard cheese, and check the mozzarella too. Chef's tip: drain the filling well; wet vegetables make a soggy middle.

60 minBrazilianVegetarian
by KrazyBadal 0 views

Polpette di zucchineCourgette and cheese balls

Across Puglia, Campania and Sicily, summer gardens overflow with courgettes, and the glut ends up grated into polpette that are fried for supper and packed cold the next day for school and work. They are crisp outside and soft and herby inside. The common mistake is skipping the squeeze: courgette is mostly water, and if you don't wring it out the mix stays sloppy and the balls fall apart in the pan. Traditional recipes use Parmigiano or pecorino, which are always made with animal rennet, so this version uses a vegetarian Italian-style hard cheese. Chef's tip: let the shaped balls rest in the fridge for 15 minutes so the breadcrumbs swell and they hold their shape.

45 minItalianSnacks & Starters
by KrazyBadal 0 views

Goes well with vegetarian italian-style hard cheese