ERBI'
Our recipes
INGREDIENTS
Raw Milk, salt, vegetable rennet (Cynara cardunculus).
Weight: 2,5 kg.
The sun bathes the mountain valleys of Cuneo province in the delicate fragrance of aromatic herbs: small plants that add joy to the garden and seduce the senses. Thyme, oregano, lavender, thistle and savory are the secret garden bestowed by Fattorie Fiandino on its Erbì soft cheese.
Milk curdled using Cynara Cardunculus is spun and enriched with a special selection of Italian herbs. A second curdling conceals the herbs, which release their intense floral flavours when the cheese is cut. Erbì is freshness and mildness; it retains the original flavour of each ingredient and finds a delightful match in a naturally-leavened bread made using ancient grains.
Seared cod with Erbì and cherry tomatoes
Ingredients for 6 people:
- 200 g Erbì
- 800 g desalted cod
- 400 g ripe vine cherry tomatoes
- 100 g Butter 1889
- 60 g soft wheat flour
Melt the Butter 1889 at 40°C, pour it into a covered glass and place it in the refrigerator for at least 2 hours.
In a bowl, prepare the cherry tomatoes cut into quarters and the Erbì cut into 4 x 4 cm cubes.
Pat the cod fillets dry and cut them into portion-sized pieces.
Remove the now-solid Butter 1889 from the refrigerator and turn it out into a strainer, discarding the liquid that has settled at the bottom.
In a large pan, melt the Butter 1889 and add the lightly floured cod fillets, cooking first on the flesh side and then on the skin side.
When the Butter 1889, over medium heat, has browned the flour on the cod, turn off the heat and transfer the fish to a suitably sized baking dish.
In the same pan, over medium heat, sauté the cherry tomatoes and Erbì using the cod cooking juices, then cover the cod fillets with the mixture.
Bake at 160°C for 15–20 minutes and serve hot.
