Recipe Book
DaVinci, Raphael, Michelangelo, Piave and Lazzaris. R
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All among the greatest Italian masters of their time. Let a clean plate be the canvas and PAINT YOUR PALATE be your guide to creating the perfect culinary masterpiece. Representing the finest northern Italian gastronomy, Piave速 cheese and Lazzaris速 mostardas, sauces and jams have united to bring you a culinary art collection of delectable and divine recipes. Piave速 and Lazzaris速 invite you to create your own. LET THE CREATIVITY FLOW! #PAINTYOURPALATE
The story of these sauces start with humble beginnings. In 1901 Luigi Lazzaris, a confectioner of Conegliano Veneto, started mixing sugar with quinces, candied fruit and mustard oil. His specialty creations immediately won his customers’ approval. For over a century, those original recipes have been passed down from generation to generation to help build a true international success story for this company. Today Lazzaris continues to produce its award winning Mostardas, Sauces and Jams with great pride. Although Lazzaris remains true to the traditional recipes that made them a success, they continue to be on the forefront of the specialty food industry, introducing innovative products while always maintaining a high standard of quality with the best selected ingredient. Piave cheese comes from the Dolomites, a mountainous area in the north of the Veneto region of Italy where the river Piave flows, giving the cheese its name. As a Protected Designation of Origin (DOP) cheese, only authentic Piave is produced in the province of Belluno, the northernmost tip of the Veneto region. A hard, cow’s milk cheese Piave’s rich, sweet and nutty flavor increases with the aging of the cheese. Each offers a unique, palate pleasing taste that will enhance a wide range of dishes. MEDIUM Aged 2-6 months AGED Aged 6-12 months EXTRA AGED Aged 12+ months
Medium Piave Spinach Salad R
PREP TIME: 15 MINUTES COOK TIME: 0 MINUTES SERVES: 4 3 c. loosely packed fresh baby spinach 1 red apple, peeled and cored 2 hard-boiled eggs 1/4 red onion, thinly sliced 1/2 c. Medium Piave®, shaved 4 strips cooked bacon
Lazzaris® Pear Dressing: 1/2 fresh lemon, juiced 4 tbsp. extra virgin olive oil 1 tbsp. Lazzaris® Pear Sauce Salt and pepper, for seasoning
Wash spinach and allow to dry. Cut peeled apple into thin slices, and quarter the hard-boiled egg. In a salad bowl, combine dried spinach, apple slices, egg and onion. Prepare Lazzaris® Pear Dressing by combining lemon juice, oil and Lazzaris® Pear Sauce, and add salt and pepper to taste. Toss salad in the dressing and top with crumbled bacon and shaved Piave®.
Pear Fruit Sauce Medium Piave
Aged Piave Crisps with Shrimp Salad R
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 6-8 1 c. Aged Piave®, shredded 2 tbsp. extra virgin olive oil 10-12 small shrimp, cleaned deveined and tails removed ½ c. mayonnaise ¼ c. loosely packed basil leaves, chopped 1 tbsp. sliced almonds,
toasted ½ orange, peel removed and segmented 1 ripe avocado, cut into ½-inch cubes Salt and pepper, for seasoning
Lazzaris® Orange Dressing: 4 tbsp. Lazzaris® Orange Sauce ½ tsp. Dijon mustard 3 tbsp. orange juice
To make cheese crisps: Preheat oven to 325°. Line a baking sheet with parchment paper and place tablespoons of shredded Piave 3 inches apart. Bake 6-8 minutes until melted and golden brown. Remove from oven and set aside to cool. In a medium sauté pan, heat 1 tablespoon of olive oil and cook shrimp for 2 minutes on one side, then flip and cook for another minute. Set aside to cool. In a small bowl, combine mayonnaise, chopped basil, toasted almonds and segmented oranges. Chop shrimp into bite size pieces and add into mayonnaise mixture with avocado pieces, salt and pepper to taste and set aside. Prepare Lazzaris® Orange Dressing by mixing the Orange Sauce, mustard and orange juice. Stir vigorously until smooth. Spoon the shrimp salad onto cooled cheese crisps, and drizzle with Orange Dressing.
Orange Fruit Sauce Aged Piave
Medium Piave, Prosciutto, Pear and Fig Sauce Panini R
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVES: 4
1 pear, cored 6 oz. Medium Piave®, sliced 1 loaf ciabatta bread 4 tbsp. Lazzaris® Fig Sauce
6 oz. sliced prosciutto 2 c. baby arugula 4 tbsp. unsalted butter, softened Nonstick cooking spray
Preheat an indoor grill pan to medium-high heat and spray with nonstick cooking spray. Take the cored pear and thinly slice, then place on hot grill pan and cook for 2 minutes per side until pear becomes soft, set aside. Take the Medium Piave® and slice into thin pieces. Then, slice the ciabatta loaf into 8 even slices. Spread ½ tablespoon of fig sauce onto each slice, then top with grilled pears, prosciutto slices, Piave® and arugula. Place the other half of the bread, fig sauce side down. Meanwhile, heat a panini press to medium-high heat. (Can also use the grill pan with a weighted can on top). Butter the outside of each side of bread, and spray the panini press or grill pan with cooking spray. Place sandwiches on the panini press for 4-5 minutes (cook for 2-3 minutes per side if using the grill pan). Cut in half and serve immediately.
Fig Fruit Sauce Medium Piave
Risotto with Kale and Aged Piave PREP TIME: 5 MINUTES COOK TIME: 40 MINUTES SERVES: 4 3 c. baby kale, chopped 4 tbsp. extra virgin olive oil ½ yellow onion, finely chopped 2 c. Arborio rice 5 c. chicken stock or vegetable stock, warmed
3 tbsp. butter ½ c. Aged Piave®, grated Salt and pepper, for seasoning
In a medium sauté pan, lightly cook baby kale with 1 tablespoon of olive oil for 4 minutes. Add in onion and continue to cook for an additional 3 minutes. Set aside to cool. In a medium sauce pan, heat 1 tablespoon of olive oil and sauté rice for 1 minute until toasted. Begin to add warm chicken stock one ladle at a time, until it has been absorbed by the rice. Repeat this process, continually stirring the rice mixture for 25-30 minutes, or until rice is cooked through. In the last few minutes of cooking, fold in cooked kale and onion mixture, along with butter and grated Piave® cheese. Salt and pepper to taste, serve immediately.
Aged Piave
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Exra Aged Piave Orange Glaze Chicken Cutlets R
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVES: 4
4 boneless, skinless chicken breasts ½ c. all-purpose flour ½ tsp. each of Kosher salt and black pepper 3 eggs, lightly beaten with ¼ cup water
2 c. Panko breadcrumbs 1 c. Extra Aged Piave®, grated 4 tbsp. Lazzaris® Orange Sauce Vegetable oil for frying
First, take each chicken breast and halve lengthwise, creating 8 chicken breasts total. Then, combine flour, salt and pepper in a bowl, followed by the egg wash mixture in a separate bowl, ending with the Panko breadcrumbs and grated Piave® in a third bowl. In a large sauté pan, pour vegetable oil until it reaches ¼-inch high in pan. Heat for 2 minutes, until oil shimmers in pan, reduce the heat slightly. Take a chicken breast, lightly dredge in flour mixture, shaking off any excess. Follow with the egg wash and finish coating the chicken in Panko and Piave®, setting aside. Repeat this process until all 8 chicken breasts are coated. Begin to fry the chicken in heated oil in batches, until cooked through and golden brown on both sides, about 4-5 minutes per side. Top cooked chicken with additional grated Piave® and Lazzaris® Orange Sauce. Serve immediately.
Orange Fruit Sauce Extra Aged Piave
Creamy Pasta Shells with Extra Aged Piave R
PREP TIME: 5 MINUTES COOK TIME: 20 MINUTES SERVES: 4 1 box small shell macaroni 2 c. Brussels sprouts 2 tbsp. extra virgin olive oil 1 shallot, finely chopped ½ c. cooked, diced pancetta
1 c. heavy cream 3 tbsp. butter ½ c. Extra Aged Piave®, grated ½ c. Medium Piave®, grated
In a large pot, bring salted water to a boil. Cook pasta to package directions. Meanwhile, cut Brussels sprouts into quarters. Heat olive oil in a medium sauté pan, and cook Brussels sprouts until softened, about 7 minutes. Add chopped shallot and pancetta, cooking for 3 minutes. Set aside. In a separate sauce pan, combine heavy cream and butter and warm until just simmering (do not boil cream). Add in cheeses and cook until thickened. Fold cream mixture into cooked pasta then add Brussels sprouts, shallots and pancetta. Top with more grated cheese and fresh parsley.
Medium and Extra Aged Piave
Panna Cotta with Wildberry Sauce
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVES: 4 1 c. whole milk 1 tbsp. unflavored powdered gelatin 3 c. whipping cream 1/3 c. honey 1 tbsp. sugar
1/8 tsp. salt 4 tbsp. Lazzaris速 Wildberry sauce 2 c. assorted fresh berries
Pour milk into a small bowl and sprinkle with gelatin. Let mixture stand for 5 minutes to let the gelatin soften, then pour into a saucepan. Heat until gelatin dissolves, but do not boil the milk, about 5 minutes. Add the cream, honey, sugar and salt, then stir and cook for an additional 5 minutes. Remove from heat and evenly divide mixture into glasses and allow to cool slightly. Refrigerate for at least 6 hours until set. Top with a layer of wildberry sauce & top with an assortment of fresh berries.
Wildberry Sauce
Baked Amarena French Toast with Mascarpone PREP TIME: 5 MINUTES COOK TIME: 50 MINUTES SERVES: 4
4 large croissants 8 oz. mascarpone cheese 2 tsp. Lazzaris® Amarena Cherry Sauce 4 tbsp. Lazzaris® Amarena Cherries with Syrup
4 large eggs 1 tsp. ground cinnamon 2 c. half & half Nonstick cooking spray
Preheat the oven to 350°F. Cut each croissant horizontally almost in half, leaving both halves attached. Spread 2 teaspoons of mascarpone on the bottom half of the croissants, and spread 1 teaspoon of Amarena cherry sauce on top of the mascarpone then top with 1 tablespoon of cherries in syrup. Press the top half of the croissant onto the bottom half. Spray a 2-quart rectangular dish with nonstick cooking spray. Place all 4 of the croissants in the casserole dish. Meanwhile, whisk the eggs in a medium bowl, then add in the cinnamon and half & half. Pour the egg mixture over the croissants, gently pressing down to allow the egg to absorb. Let sit for 10 minutes, then press down again. Bake for 50-55 minutes until golden brown. Rest for 10 minutes and serve.
Amarena Cherry Sauce Amarena Cherries
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