Toothsome recipes to be prepared with Lonza al Faggio
Roll out and square the puff pastry, top with slices of loin and smoked provola cheese while leaving edges of a few centimetres all around; roll it up, fold the edges and press them firmly. Lay the strudel on a sheet of greaseproof paper. Preheat the oven to 180°C and then cook the strudel for about 30 minutes.
Halve artichokes lengthwise, scoop out fuzzy leaves, then put them to soak in water and lemon juice for a few minutes. Remove them from the pan, dry and slice them slightly; add finger wide pieces of loin and season with oil, pepper and lemon.
Roulades with chicory of Treviso
Top each slice of loin with a slice of smoked scamorza cheese and a leaf of chicory of Treviso. Roll it up, stick the toothpicks in the roulades and cook them for 5 minutes in the oven till the cheese melts. Remove from the oven and serve.
Canapés with cottage cheese
Spread fresh cottage cheese on slices of slightly toasted bread and top with loin. Cool in the fridge 2 hours before serving them.
Slice the loin as slightly as possible. Transfer the slices to a serving platter without overlapping them. Season with oil, pepper and lemon. Add some Parmesan cheese shavings. Ideal for appetizer or second course.
Kebabs with prawns
Boil the prawns for 2 minutes; turn off the heat and leave the prawns in the boiling water for about 3 minutes. Peel the prawns, roll them up in the sliced loin, thread onto the skewers and then put them in the oven until golden brown.
Mushrooms with rice
Cook the rice with mushrooms in the traditional way; once the rice is cooked, add a knob of butter, some chopped parsley and finger wide pieces of sautéd loin to make it more savoury.