MrsMacchi’s Truffled Dwarf Peaches Serving Suggestion

TRUFFLED DWARF PEACHES … WITH CHEESE!

I love Truffled Dwarf Peaches with everything but mostly I love them on their own.
Here is how I had them on Sunday night after dinner: as a side dish with our cheeses. “Miss Diva” appeared elegantly in whole and sliced on top of Gorgonzola. I can tell you that at that moment, I was as happy as Gorgonzola was! (more…)

 

Paolo’s Truffled Dwarf Peaches Recipe: Vitello Tonnato

 

One of our all time favorite dishes is “Vitello Tonnato” (cold veal with tuna sauce). For the ones that have never tasted it before, this dish might not sound too appealing. Trust me though, the tuna sauce is so mild in taste and silky in texture, that it feels like applying whipped cream on top of strawberries!

This dish “Vitello Tonnato” is traditionally garnished with caper berries, Paolo changed the recipe around a bit and used Truffled Dwarf Peaches as a garnish instead and it was right up my alley =) (more…)

 

MrsMacchi’s recipe with Grana Padano

Previously today I showed you how you can really enjoy having parmigiano on it's own without hardly any preparation! I will now show you one of my favorite recipes, with my favorite parmigiano cheese, The Grana Padano. I really love this cheese, it is similar to the reggiano but creamier. This cheese is off course a cheese that we supply our clients with here at Macchi Inc. It is important for me to let you all know that we do not import our cheeses ourselves since we  do not have any cheese quotas. What we import here at Macchi Inc. is the Citterio brand, bottarga and truffles and in the future hopefully we will import more.

Baby spinach salad with strawberries and Grana Padano

This is a perfect light salad with lots of flavour, assemble in a bowl: Baby spinach leaves, sliced strawberry’s and some Grana padano shavings. For this, all you need to add is a little  cracked black pepper, evoo and some balsamic vinegar. There  is no need to add any salt because the parmiggiano brings all the salt you need to the dish. Buon Appetitio! As usual, let me know how you liked it or if you made your own recipe, don't hesitate to share it with me.

 

Paolo Macchi preparing a plate with Parmigiano Reggiano

I have, since I started writing about or products, been looking forward to talking about this weeks product. It is a product that we all have used or consumed and some just can't have a pasta plate without it! This product would amongst stone be considered as the diamond, amongst metal it would be considered platinum and amongst the cheeses it is by far 'the King of Cheeses', I am talking about – Parmigiano Reggiano -.

Here is one way of how we enjoy having this cheese at the Macchi residence.

Paolo's Parmigiano reggiano plate

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Truffle Oil Web Recipes

It was pretty hard for me to find exciting recipes on the web using truffle oil. I am not sure why. Is it the fact that my google search skills are not that great? Or maybe the food websites and bloggers that I usually follow are not very interested in using truffle oil?
I tend to blame it more on my search skills
I did find these three recipes though, that sounded interesting. I am not sure I will give any of them a try in the week to come, as it is back to school for my kids, and I don’t know if any of my readers have kids, but this time of the year is pretty busy. Let me put it this way, cooking just doesn’t happen that naturally. But I bookmarked them, and I will try them at the first occasion. I will share my experience with you.

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Truffle Oil Chef's Take

Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us.

It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of four stars. And then when it is made non-traditional it is by some not considered as Italian cooking. I would have to disagree!

Personally I would leave it up to the creator of the dish to choose what to introduce its creations. I believe that doing so, it will continue the story, that was begun by the actual “author” or “artist”, to the happy ending that we all are looking forward to, which is how we perceive the dish in the end.

That’s why it is so important to listen to the waitor/waitress that is introducing the dish, most of the time they are passing the message of what the Chef’s intentions are with its creation.

Now as we all know, not every book is for every one, nor every painting and that also goes for food.

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Truffle Oil Macchi Family Serving Suggestions

Summer is by far my favorite time of the year!

I love the heat and when I say that I really mean it, it can never get to hot and if it does you will never hear me complaining.

Even though I am born and raised in Sweden, Stockholm to be more precise, and have lived in Montreal for the past 13 years, I am not a person that has enjoyed the cold weather. The winter activities are fun though but as we all know with work and our daily working and household schedules we don’t get to enjoy them as often as we all would wish we could.

Having that said; I do enjoy the cooking more in summer, we are able to use more of our local products and produce and I also love shopping at the Jean Talon market.

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Truffle Carpaccio: Macchi Family Serving Suggestions

TRUFFLE & EGG CROSTINI

We have a family country house on lake Massawippi, in the Eastern Townships and it is now the second generation of Macchi boys ( our children, Paolo’s and Mine) making noise in the area.

Growing up, Paolo spent every weekend and holiday in the country with his family, therefor it’s very important for him to do the same with our children since he has such great memories from there.

This past weekend, was the Annual Village Fair , we all went there just like we’ve done every year and Paolo has done at least for the past 25 years!

Every year is the same thing; you have the rides, the games, the petting zoo, the barns with cows and horses, competition of who has grown the largest vegetable and not to forget the horse race, my favorite part!

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Buffalo Mozzarella | Web Recipes

While I was doing my research to spot for you three interesting recipes using Buffalo Mozzarella on websites and blogs I particularly love, I fell on these. The first one is mixing chocolate and buffalo mozzarella! I found it intriguing, and rushed to the grocery store to buy a nice dark chocolate, and tried it at home in order to give you real feedback. It is perfect! The crunch of the chocolate, with the soft texture of the buffalo mozzarella made an amazing marriage. Try it for yourselves!

So here are my three recipes from around the web using buffalo mozzarella:

1. Dark Chocolate, Nicoise Olive, Prosciutto & Buffalo Mozzarella Paninis
   By PEACE LOVE & CHOCOLATE
   
2. Marinated Buffalo Mozzarella with Preserved Lemon & Crispy Basil Leaves
   By DONNA HAY
   
3. Buffalo Mozzarella with Broad Bean and Young Leaf Salad Recipe
   By DELICIOUS MAGAZINE

Enjoy!

 

Buffalo Mozzarella: The Macchi Family's Serving Suggestions

Since Mozzarella di Buffala / Buffalo Mozzarella is a perfect “summer cheese” we like to use it often in the summer.

We had some guests over on Sunday and Paolo prepared a Panzanella salad as a side dish to our BBQed chicken wings, it tasted just as good as it looks and even better.

I urge you try this simple recipe, all of the ingredients can be found in almost any store and it is so quick and easy to prepare! (more…)