elcome to Lina’s Kitchen

W

©2004 Park Cheese Co. Inc.

In Lina kitchen, everybody eats. When you sit with Lina and her family around the dinner table, prepare yourself for dining experience in the true Italian tradition. Using a combination of cheeses, meats, spices, and of course Park Cheese Italian cheeses, she brings a piece of old world charm to the meals she prepares.

With Park Cheese, you too can make elegant dishes that are easy to make and it extremely gustoso! (tasty)

Click on the image of the dish to get the recipe.

Chicken Saltimbocca

Ingredients
Chicken breasts, boned, split
Tomato, finely chopped
Italian seasoning
Capicolla (Italian ham)
Park Cheese Provolone (1 oz. each)
Butter, melted
Fine bread crumbs
Paprika

Measure
2 whole
1/2
1 Tbsp.
4 slices
4 slices
1/4
1 cup

Method
1) Cover asparagus with boiling water. 2) Cover and let sit 3 minutes. 3) Drain. 4) Grill on lightly oiled griddle or skillet over high heat until asparagus is al dente and somewhat browned. 5) Set aside. 6) When cool, cut into 3 to 4 inch pieces. 7) Sauté shallots and garlic in olive oil until translucent. 8) Add tomatoes and sauté until soft and give up their juices. 9) Add wine and chicken stock. 10) Boil over high heat until reduced by one-fourth. 11) Add the asparagus pieces and basil and mix. 12) Add the freshly cooked pasta and stir to coat. 13) Add cheese and toss to melt. Serve immediately. Yield: 4 servings.

Orchiette Pasta with Park Cheese

Ingredients
Asparagus, tough ends discarded
Shallots, diced
Garlic, diced
Extra virgin olive oil
Ripe yellow tomatoes, peeled, chopped
Italian white wine, preferably Orvieto
Chicken stock
Fresh basil chiffonade
Orchiette (little ears) pasta cooked, al dente
Park Cheese Provolone, shredded
Park Cheese Parmesan, grated

Measure
1/2 lb.
2
1 clove
2 Tbsp.
2 large
1/2 cup
1/2 cup
1/2 cup
1/2 lbs.
1 cup
2 Tbsp.

Method
1) Place each boned, split breast between plastic wrap. 2) Pound each until very thin. 3) In small bowl, combine tomato and Italian seasoning. 4) Place 1 slice of ham on each breast, then 1 slice cheese, and 1 Tbsp. of tomato mixture. 5) Roll up each with a toothpick. 6) Dip each roll into the melted butter than into the bread crumbs. 7) Sprinkle with paprika. 8) Brown in hot oil. 9) Bake at 350°F for 15 minutes or until juices run clear. 10) Let stand 4-5 minutes. 11) Serve with rice pilaf.  Yield: 4 servings.

Ingredients
Italian-seasoned dry bread crumbs
Park Cheese Parmesan, grated
Prepared horseradish
Olive oil
Dry Cajun seasoning mixture
Salmon fillets

Dijon Cream
Heavy Cream
Dijon-style mustard
Salt and ground white pepper

Measure
1-1 1/2 cups
1 cup
1/2 cup
2 Tbls.
 2 tsp.
6- 8 oz. each


1-1/2 cups
1-1/2 Tbsp.

Parmesan and Horseradish Crusted Salmon

Method
1) In a bowl, combine bread crumbs, Parmesan cheese, horseradish, oil and seasoning; mix well. 2) Pat 1/2 cup seasoned crumb mixture on each salmon fillet to completely cover top. 3) Oven-roast crusted fillets at 400°F for 15-18 minutes or until cooked through. 4) Serve each fillet with 2 Tlbs. Dijon cream.  Yield: 6 servings.
Dijon Cream
1)- In a heavy-gauge sauce pan cook cream over low heat until it is reduced to approximately 3/4 cup. Stir in mustard and season with salt and white pepper. 2) Serve with roasted salmon fillets.

Fettuccini Aldana with Park Cheese Romano

Ingredients
Mushrooms, sliced
Scallions, chopped
Butter, divided
Heavy cream, divided
Fettuccini, cooked, drained
Spinach fettuccini, cooked, drained
Park Cheese Romono, grated, divided
Ground nutmeg
Prosciutto ham slices, julienned
White pepper

Measure
1/2 lb.
2/3 cup
3/4 cup
2 1/2 cups
6 oz.
6 oz.
1 1/2 oz.
1/4 tsp.
1/3 lb.

Method
1) Sauté mushrooms and scallions in 1/4 cup butter. Set aside. 2) Heat 1/2 cup butter in large skillet over high heat until slightly browned. 3) Add 1 cup heavy cream; boil until slightly thickened, about 5 minutes. 4) Reduce heat to medium; add pasta, 1 cup cream, 1 cup Park Cheese Romano, and nutmeg; toss lightly. 5) Combine remaining cream and cheese with mushroom mixture and Prosciutto. 6) Pour over pasta; toss lightly. 7) Season to taste. Yield: 4-6 servings.

Ingredients
Cornmeal
Pizza Dough
Extra virgin olive oil
Pizza Sauce
Park Cheese Romano
Park Cheese Provolone
Pepperoni, sliced
Sweet Italian sausage, cooked
Wisconsin Ricotta cheese

Measure

20 oz.
1 oz.
6 oz
1/2 oz.
8 oz.
2 oz.
5 oz
6 oz.

Founders Pie Pizza

Method
1) Sprinkle cornmeal on a 16-inch peel. 2) Stretch dough to size 1/2 inch smaller than peel. 3) Ladle pizza sauce over the oil, and sprinkle Romano cheese on the sauce. 4) Top with Park Cheese Provolone. 5) Place pepperoni slices onto the pizza; break the cooked sausage into pieces onto the pizza. 6) Place pieces of Ricotta evenly over the pieces. 7) Bake in wood-firer oven, directly on the brick surface, for approximately 5 minutes, turning periodically until golden brown.

Chicken Saltimbocca

Founders Pie Pizza

Parmesan & Horseradish Crusted Salmon

Fettuccini Aldana with Romano

Orchiette Pasta

Christmas Ravioli

Ingredients
Park Cheese Grated Parmesan
Chunk of rump roast
Chunk of lean veal roast
Chopped onions
Butter
Chopped garlic cloves
Salt
Carrot-pealed
Celery Stick
Bread crumbs
Egg yolk
Parsley, Nutmeg

Dough
Flour
Whole eggs
Egg yolks
 

Measure
3 cups
1 lb.
1 lb.
1 Tbsp.
3 Tbsp.
2
1 1/2
1
1
1 1/2 cup
1



5 cups
2
3

Method
1) Brown onions & garlic in butter, than add meat & brown. 2) Add vegetables, cover and simmer about two hours until meat is tender. 3) Strain out juice, chop, don’t grind, meat fine. Throw away vegetables. 4) Heat juice and add bread crumbs. If the juice is not enough, add a little water. 5) Add the chopped meat to the bread crumb mixture. 6) Cool. 7) Mix in Park Cheese Grated Parmesan and one egg yolk. Taste for salt
Dough
1) Mix ingredients to make nice dough. Either roll thin or use pasta machine. 2) Cut into 1 1/4” circles with glass or cutter. 3) Fill with small amount of filing. Press edges.

Lina’s Specialty:

Lina and Armando were featured in the Chicago Tribune’s Tempo section.