Braised Chicory with Parmesan & Pine Nuts
Chicory gets braised in oil with seasonings and a shower of Parmesan, a special treatment that melds its peppery flavors with the nuttiness of the aged cheese
Poppy Seed-Parmesan Crisps
Known in Italian as frico, these savory, light-as-a-feather crisps make a quick and easy appetizer
Cheese-Stuffed Figs with Balsamic Glaze
This easy, elegant appetizer showcases the umami flavor of high-quality Parmigiano Reggiano, with the tart sweetness of balsamic and figs
Pound Cake with Rhubarb Compote & Kefir Cream
Hearty kamut, vibrant lemon, lightly spiced rhubarb compote, and cultured cream make this seasonal dessert balanced and satisfying, but not overly sweet
Fingerling Potato & Baby Kale Pizza with Chèvre
Tender potatoes add buttery richness to this pizza topped with garlicky kale and tangy chèvre
Shaved Asparagus Pizza with Roquefort, Eggs, & Pecorino
Crisp asparagus and silky eggs pair beautifully with two iconic sheep’s milk cheeses
Strata with Broccoli & Sun-Dried Tomatoes
The ultimate brunch dish, strata can be assembled the night before and baked in the morning, and it’s a great way to use leftover veggies and cheeses
Steamed Túró Dumplings with Creamed Spinach
Bar Tartine makes these light dumplings with túró (Hungarian farmer’s cheese), but ricotta also yields wonderful results
Spring Onion Risotto with Saffron & Asparagus
Whey adds protein and a delightful cheesy note to this vegetarian dish
