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New opening for Franchi’s factory shop

SATURDAY 19 MAY 2018 H 9.00 – 12.00 Our factory shop is located right at the heart of our production site in the green Valsesia Valley at the foot of the Monterosa Mountain in Piedmont in Northern Italy. Come and visit us!

Recipes

Pasta gratin with mortadella

Pasta gratin with mortadella Ingredients: 320 g maccheroni 150 g mortadella 80 g parmesan cheese to be grated 20 g pecorino romano to be grated 20 g butter salt black pepper FOR THE BESCIAMELLA: 500 ml milk 50 g butter nutmeg 40 g flour 00 20 g parmesan cheese to be grated Preparation: Put the butter in a…

Recipes

OMELETTE ham and cheese

OMELETTE ham and cheese Ingredients: 2 eggs 2 tablespoons of milk 2 tablespoons of grated Parmesan cheese 3 slices of cooked ham 5 slices of thinly cut edamer or thin slices 1 knob of butter Preparation: Beat the eggs in a bowl and add the Parmesan and milk. Put a knob of butter in a non-stick frying pan and let…

Recipes

CANEDERLI speck

CANEDERLI speck Ingredients: 200 gr Stale bread 2 liters Meat broth 30 gr Butter 2 Eggs (medium) 40 gr Flour 00 Black pepper Nutmeg 1 Small onions 150 ml Whole milk 100 gr Speck 1 spoon Chopped parsley 1 spoon Chopped chives Preparation: Put in a bowl the stale bread cut into cubes of about one centimeter, add the beaten…

Recipes

TIGELLE WITH RATATOUILLE AND MOCETTA

TIGELLE WITH RATATOUILLE AND MOCETTA Ingredients: 3 g brewer’s yeast 300 gr milk 250 gr. flour 0 500 gr. flour 00 200 gr water 50 gr extra virgin olive oil 60 gr lard salt Preparation: Mix the flour 0, the 00 flour, the milk, the dehydrated yeast and the lard in a planetary. You can also use the classic electric…

Recipes

CROQUE MONSIEUR

CROQUE MONSIEUR Ingredients: 100 gr groviera 30 gr (2 slices) cooked ham 4 slices of bread 75 ml milk 8 gr flour 00 8 gr butter salt nutmeg Preparation: To make the croque monsieur, starting from béchamel: in a saucepan heat the milk, salt to taste and grate the nutmeg; in another pan, melt the butter over a gentle flame,…

Recipes

RISOTTO FUNGHI ASPARAGUS AND SPECK

RISOTTO FUNGHI ASPARAGUS AND SPECK Ingredients: 320 gr of carnaroli rice 600 ml of vegetable stock 400 gr of champignon mushrooms 2 onions 3 tablespoons of olive oil 20 asparagus 4 slices of speck salt pepper grated cheese Preparation: Start by preparing the vegetable stock with about 600 ml of water and while heating, clean the mushrooms. Wash them thoroughly…

Recipes

BELGIAN ENDIVE SALAD AND COOKED HAM GRATIN

BELGIAN ENDIVE SALAD AND COOKED HAM GRATIN Ingredients for 4 people: 4 Belgian endive salad 2 eggs 8 slices cooked ham 50 ml cream 1 saffron 3 tablespoons grana padano nutmeg butter salt Preparation: Wash the endive and divide the tufts in half lengthwise. Cook the salad in boiling salted water for 8 minutes; drain it, wring it slightly and…

Recipes

QUICHE LORRAINE

Ingredients: 1 roll of pasta brisée 250 ml of cream 200 gr of cooked ham 5 eggs 100 gr of Gruyere cheese salt pepper nutmeg Preparation: Roll out the pasta brisée and place it in a buttered non-stick pan or coated with baking paper. Make it adhere well to the walls and with a fork prick the entire bottom. In…

Recipes

GNOCCO FRITTO WITH CURED MEAT

Ingredients: 70 g  of lard (if you want you can replace it with oil) 500 g Flour 0 1 teaspoon of sugar 10 g of salt 180 ml water 12 g Fresh brewer’s yeast Extra virgin olive oil q.b. Preparation: Crumble in a bowl 12 g of brewer’s yeast, add the teaspoon of sugar then pour 50 ml of warm…