Pairing seafood and cheese is often considered a mistake in the culinary world, but when done correctly, you’d be hard-pressed to find a more delicious combination of flavors. This spring, we at Il Villaggio would like to take you into the world of cheese and seafood – by combining fresh ingredients that bring out the best in one another.
Read on for some of our favorite recipes.
Lobster Mac ‘n’ Cheese
A creamy, crowd-pleasing favorite – we give an Italian twist to this Northeastern classic with some of our favorite artisanal cheeses. Mouthwatering lobster gives this comfort food a more adult feel, making it the perfect go-to dish for family get-togethers and dinners.
Ingredients:
● Kosher salt (to taste)
● Vegetable oil
● 1 pound of your preferred pasta (we suggest shells or cavatappi)
● 4 cups of whole milk
● 6 tablespoons of butter
● 1/2 cup all-purpose flour
● 12 ounces Il Villaggio Fontina cheese, grated
● 8 ounces Il Villaggio Grana Padano, grated
● Freshly ground black pepper, to taste
● Crushed red pepper (optional, to taste)
● 1 1/2 pounds cooked lobster meat
● 1 1/2 cups of Italian seasoned bread crumbs
Preparation:
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil, cooking pasta until al dente.
3. While the pasta cooks, heat the milk in a small saucepan until hot, DO NOT let it boil.
4. In a large pot, melt 6 tablespoons of butter, then add the flour. Cook over low heat for 2 minutes or until golden brown and thickened, stirring with a whisk constantly.
5. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
6. Remove the mixture from heat, and add the Fontina and Grana cheeses, 1 tablespoon of salt, the pepper, and nutmeg. Add in the cooked macaroni and lobster and stir well. Divide the macaroni into individual (oven-safe) dishes, or pour into a baking pan.
7. Top with breadcrumbs, baking for 30 minutes or until the sauce is bubbly and the breadcrumbs and cheese have started to brown.
Caesar Salad
With summer just around the corner, many of us are still looking to shed our holiday pounds with lighter dinner options. Caesar salad is a classic, which is loved nearly universally. A traditional Caesar salad dressing combines anchovy paste and Parmesan cheese to create the distinct flavor you know and love – and this homemade recipe will give you a new appreciation!
Ingredients:
Il Villaggio Caesar dressing:
● 2 egg yolks
● 2 cloves of garlic, smashed into a paste
● 4 Tbs. anchovy paste
● 2 tsp. Dijon mustard
● 1 cup extra-virgin olive oil
● 2 Tbs fresh lemon juice
● 1 tsp Worcestershire sauce
● 1/3 cup freshly grated Il Villaggio Parmesan Reggiano
Salad Ingredients:
● 3 chicken breasts, grilled
● Romaine lettuce, roughly chopped
● Croutons (make your own by toasting a baguette and tearing it into bite-size pieces)
● ½ cup of shaved or grated Il Villaggio Parmesan Reggiano
● Handful of cherry tomatoes
● Freshly ground pepper
Preparation:
1. In a food processor or blender, add the egg yolks, garlic cloves and anchovy paste. Pulse to combine. With the motor running, slowly add the olive oil. Lastly, add the lemon, Parmesan Reggiano and Worcestershire sauce.
2. Toss the romaine lettuce with the dressing and divide.
3. Top each salad with grilled chicken, croutons, Parmesan Reggiano, tomatoes and a good grinding of black pepper.
Garlic Parmesan Shrimp
This succulent seafood dish is one every home chef should keep in their arsenal. Requiring just a few minutes of prep time and ingredients that you probably already have on-hand, these decadent shrimp are the perfect toppers for pasta and salads – plus, they keep well in the fridge to take to lunch!
Ingredients:
● 1 pound medium shrimp, peeled and deveined
● 2 tablespoons olive oil
● 4 cloves garlic, minced
● 1 teaspoon dried oregano
● 1 teaspoon dried basil
● 1/2 cup freshly grated Il Villaggio Parmesan Reggiano
● Kosher salt and freshly ground black pepper, to taste
● 1 tbs. Fresh lemon juice (or about two slices, more to taste)
● 2 tablespoons chopped parsley leaves, for garnish
Preparation:
1. Preheat your oven to 400°F. Lightly oil a baking sheet with olive oil.
2. In a bowl, gently toss the cleaned shrimp with olive oil, garlic, oregano, basil and Parmesan; season with salt and pepper, to taste.
3. Place into oven and roast until cooked through, or for about 5-8 minutes. Drizzle with lemon juice.
4. Serve immediately, garnish with parsley, if desired.
Pasta with Tomato Sauce & Tuna
Tuna and tomato sauce are both known for their bold and easily recognizable flavors – but when paired together, they work in perfect harmony. This recipe is fast, easy and filling – perfect for a busy weeknight!
Ingredients:
● 4 Tbsp (½ stick) unsalted butter
● 2 cloves of garlic, minced
● ¼ cup of onion, minced
● 1 28-ounce can of tomatoes, crushed
● Kosher salt, to taste
● 1 pound of your preferred pasta (we recommend penne, rotini or shells)
● 3/4 cups Il VIllaggio Ricotta
● 1 6-ounce can of tuna, drained
● 1/4 cup fresh basil, chopped or torn
● 1 cup of freshly grated Il Villaggio Parmesan Reggiano
Preparation:
1. Preheat your oven to 450°F.
2. Over medium heat, melt the butter in a medium pot, adding the garlic and onion. Cook until just fragrant, then add the tomatoes. Simmer for 30 minutes.
3. While the sauce is cooking, heat a large pot of salted water to a boil. Add your pasta and cook uncovered until al dente. Drain and set to the side.
4. Once the tomatoes have simmered down, stir in the tuna, ricotta, pasta, and basil. Stir to combine thoroughly, and transfer to a casserole dish.
5. Top with the Parmesan Reggiano, and place in oven for 10-12 minutes, or until the Parmesan is golden brown. Serve hot.
