Meat-based dishes are wonderful, but often times the protein steals the spotlight from delicious vegetables and cheeses. In a celebration of spring and all of the fresh produce it has to offer, we’ve collected some of our favorite vegetarian recipes: meatless takes on classic favorites.
Enjoying a slice of vegetarian pizza doesn’t mean you’re limited to plain cheese. In this recipe, we make a simple pesto from scratch with hints of lemon and toasted pine nuts for depth of flavor. Our Provolone Piccante and Mozzarella cheeses lend creaminess, while artichoke hearts give each bite a dose of heavy satisfaction.
Ingredients:
● 1lb. Of your favorite pizza dough (homemade or storebought)
● 4 cups fresh basil, plus more for garnish
● 1 lemon, zest freshly grated and juiced
● ¾ cup finely grated Il Villaggio Asiago D’Allevo Vecchio
● ¼ cup toasted pine nuts
● 3 garlic cloves, whole
● ¾ cup olive oil
● 1 cup freshly grated Il Villaggio Provolone Piccante
● 2 cups freshly grated Il Villaggio Mozzarella
● 1 (12 ounce) jar of artichoke hearts, drained
● Salt and pepper, to taste
● Red pepper flakes, to taste
● a few fresh basil leaves for garnish
Preparation:
1. Heat your oven to 425 degrees F.
2. While the oven heats, make your pesto. Combine the basil, lemon zest, juice, Asiago cheese, pine nuts and garlic in a food processor. Pulse until combined. With the processor running, stream in the olive oil. Start with about 1/2 cup and slowly add more to reach your desired consistency.
3. Add the salt, pepper and pepper flakes and blend again. Taste and adjust seasoning, if needed.
4. Lay out your pizza dough.
5. Spread a few tablespoons of the pesto all over the dough. Layer on the provolone, then the artichoke hearts, and top with the mozzarella cheese.
6. Bake for 20 to 25 minutes (or around 15 to 20 minutes if using a pizza stone) until the cheese is golden and bubbly.
7. Remove and top with the extra basil and parmesan if you wish.
Picnic season is here, which means it’s times to add a few easy sandwiches to your arsenal, and these incredible veggie-based sandwiches are perfect to pack for lunch. The creamy mascarpone spread brings the sandwich together and goes well with most any vegetable – meaning you can customize it with your favorites.
Ingredients:
For the Mascarpone Spread:
8 ounces Il Villaggio Mascarpone, softened
1/3 cup loosely packed parsley and basil mix, roughly chopped
Juice of 1/2 lemon plus 1 tablespoon zest
1 clove garlic, minced
pinch of kosher salt
For the Sandwich:
Thickly sliced fresh bread of your preference
Baby spinach
Avocado, sliced
Roma tomato, sliced
Red onion, sliced thinly
Cucumber, sliced
Slices of Il Villaggio Mozzarella, Provolone, and/or Asiago cheeses
Preparation:
1. Prepare the spread: Add all ingredients to a food processor or blender and pulse until completely blended. Taste and season as necessary. Set aside.
2. Spread your preferred amount of mascarpone mixture on each bread slice
3. Add your spinach directly on top of the spread, so it stays in place. Continue to layer your cheese(s), avocado, onion, and cucumber until you’re satisfied.
A hearty, home-cooked meal never goes out of season. Packed with fresh Il Villaggio cheeses and a ton of Italian flavor, this vegetarian manicotti will make you forget meat exists. It only takes about 20 minutes to prepare, but will have your family talking for weeks. Double the recipe and freeze your leftovers for a quick meal in the future!
Ingredients:
● 2 (7-ounce) containers of Il Villaggio Ricotta Salata
● 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
● 1/2 cup minced white onion
● 1 egg
● 1 tablespoon of minced fresh parsley
● Freshly ground black pepper, to taste
● 2 cloves of garlic, crushed
● 2 cups freshly grated Il Villaggio Mozzarella
● 3/4 cup freshly grated Il Villaggio Parmesan Reggiano
● 2 large (26 ounce) jars of your preferred red sauce
● 1 1/2 cups water
● 1 (8 ounce) package manicotti shells
Preparation:
1. Preheat your oven to 350 degrees F.
2. In a large bowl, combine the Ricotta Salata, chopped spinach, minced onion and egg. Season with parsley, pepper and crushed garlic.
3. Mix in 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan Reggiano.
4. In a separate bowl, stir together the red sauce and water.
5. Cover the bottom of a 9” x 13” baking dish with the sauce and set aside.
6. Stuff uncooked manicotti shells with the ricotta mixture, and place each in the dish, arranging in a single layer.
7. Cover with remaining sauce, then layer on the remaining mozzarella and Parmesan cheeses.
8. Bake for about 45 to 55 minutes, or until the pasta is soft and the cheese is golden and bubbly.
