Tagged: cheese

Dream of the Mountain Ravioli with Lemon, Spring Vegetables and Crumbled Bacon

May 25, 2021

Dream of the Mountain Ravioli with Lemony Spring Vegetables & Crumbled Bacon

Our Dream of the Mountain ravioli is a specialty item at Sigona’s – the only place on earth you can find it! The filling is...

Raw Energy Bars with Medjool Dates, Almonds & Heirloom Blenheim Dried Apricots

Cheese / Dried Fruit & Nuts / Sigona's Olive Oil & Balsamics

April 26, 2021

Heirloom Blenheim Dried Apricot Recipe Round Up

It’s no secret that the very best apricots in the world are grown locally in the Santa Clara and San Benito counties, and the very...

Carmelo’s Homemade Gnocchi with a Dream of the Mountain and Dolce Gorgonzola Cheese Sauce Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you get the hang of it you’ll make gnocchi all the time! Dream of the Mountain is a xxxx-type cheese that our cheese buyer, John Nava, brought over from Switzerland JUST for Sigona’s. He met the maker and even named this cheese while in Switzerland, so it is exceptionally special. It melts well and creates a lovely sauce. Adding a little dolce gorgonzola adds a fantastic, rich flavor and creamy texture. If you want to try the gnocchi without a cheese sauce, see an alternative serving suggestion below. Gnocchi: • Two medium-large russet potatoes • Salt and pepper, to taste • 1 large egg • 1/4 cup shredded Dream of the Mountain cheese • 1 cup, plus at least 1/2 cup more, flour Cheese Sauce: • 2 to 3 Tbsp butter • 4 fresh sage leaves • 1/4 cup milk • 1/4 cup heavy cream • 1/2 cup shredded Dream of the Mountain cheese • 1/2 cup crumbled or lightly packed Dolce Gorgonzola cheese Sauce-less Option: • A couple tablespoons olive oil • 8 to 10 fresh sage leaves Directions: Either boil the potatoes until fork tender (about 20-30 minutes) or prick the skin of the potatoes and bake at 350°F for an hour. While they’re still warm, scoop out the potato and discard the skin. Run the potato through a ricer or use a masher to mash the potatoes. Make a well in the potatoes and add the egg, cheese, salt and pepper. Mix together with a fork. Make a mound of 1 cup of flour on a large cutting board; keep the remaining flour nearby. Turn out the potato mixture out on top of the flour. Use your hands to kneed the mixture together until a dough forms. If it is sticky, add more flour as needed. Roll the dough into a rounded mound and divide into 4 equal portions. Using one portion at a time, roll out the dough into a long rope, aiming for about a ½ to 1 inch diameter (cut the rope in half if it becomes too long). Slice the rope into pieces about 1 inch long and set aside; make sure the new surface is well floured. Optional: to give the gnocchi an artistic touch, place a for on the work surface and gently side each gnocchi over the fork prongs to make a decorative shape. The ribs on the gnocchi help the sauce adhere better for a deliciously saucy bite. Place the gnocchi on a sheet pan and place in the freezer while infusing the butter preparing the cheese sauce. Set a pot of salted water to boil. In a large skillet, melt the butter with the sage leaves over medium-low heat. Once melted, add the milk and heavy cream; when warmed through, add the cheeses and stir continuously as the cheese melts. Remove the sage. While the cheese is melting, add the gnocchi to the boiling water, working in batches if necessary. As the gnocchi float to the top, use a round mesh skimmer to remove from the water and stir into the cheese sauce (continue to stir the cheese sauce). Once all the cheese is melted and the sauce is smooth, you can remove the sauce from the heat. Serve the gnocchi while warm. Sauce-less option: Heat a couple tablespoons of olive oil over medium-high heat. Add about 10 sage leaves and allow to cook and infuse the oil with flavor. Meanwhile, boil the gnocchi as directed above. Remove to a paper or other towel and pat dry. Add the dried gnocchi to the hot oil and sear on both sides until lightly browned and slightly crisp. Serve with the seared sage leaves.

Cheese / Recipes

November 25, 2020

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Homemade gnocchi doesn’t need to be intimidating! You may need to experiment with a potato-flour ratio before you get it just right, but once you...

Cheese / Recipes

October 22, 2020

Dream of the Mountain Ravioli with Brown Butter & Sage

Browning butter brings all the boys to the kitchen. That’s right – the smell of butter slowly melting and browning delivers mouth-watering scents, especially when...

Recipes

October 20, 2020

In the Kitchen with Sigona’s featuring Wild Chanterelle Mushrooms

Wild Chanterelles with Red Wine & Thyme This simple and delicious way to enjoy Chanterelles allows for them to be used over a steak or...

Cheese / Recipes / Storytelling with Sigona's

September 19, 2020

In the Kitchen with Sigona’s Featuring Cheese + Maker Wine Pairings

We hope you joined us for our Storytelling with Sigona’s Webinar featuring Maker Wine! If not, you can find the webinar on our Facebook page....

Balsamic of the month / Cheese / Olive Oil of the Month / Online Store / Recipes / Sigona's Olive Oil & Balsamics

September 1, 2020

September Olive Oil & Balsamic Sale Recipes

We feature each month a select few of our olive oils and balsamics to offer at a special price. This month we’re highlighting our Basil...

Crostini Topped with Heirloom Tomatoes & Sweet Grass Dairy Pimento Cheese

Cheese / Recipes / Sigona's Olive Oil & Balsamics

August 28, 2020

In the Kitchen with Sigona’s Featuring: Sweet Grass Dairy

Jessica & Jeremy Little, owners and operators of Sweet Grass Dairy based in Thomasville, Georgia, began making cheese in 2000. They specialize in world-class, grass-based,...

Feature Articles / Local Vendors

August 6, 2020

Available Now! Dream of the Mountain Ravioli

A New Sigona’s Exclusive, Handmade Locally in Redwood City by Saporito Pasta! The Dream Is Real! Sigona’s sells a cheese called Dream of the Mountain,...

Appetizer / Recipes / seafood / Sigona's Olive Oil & Balsamics

March 3, 2020

Shaved Asparagus & Herbed Cheese Flatbread with Wild Patagonian Red Shrimp

We love spring for many reasons, but especially because that’s when local asparagus is in season! Asparagus is best when it’s fresh-picked asparagus, just like...

We have cheeses from California to Switzerland and everywhere in between! Our award-winning cheese department is under the supervision of our long-time cheesemonger, Maria Sanchez. She can help you pick out the perfect cheese for snacking, charcuterie, a recipe or for a holiday treat. We carry a wide variety of brand name cheeses as well as a few we've made our own, such as Sigona's Dream of the Mountain, which is made in Switzerland, and Sigona's Moo-Na Lisa Reserve, which is made for us by Central Coast Creamery in California. Many of the cheeses you'll find here are award-winners themselves, such as Hornbacher, an incredible, handcrafted and aged cheese made by 4-time World Cheese Champion Michael Spycher. Our market in Palo Alto, located in the Stanford Shopping Center, has an extensive cheese department as well. Come visit us today! #redwoodcity #paloalto #favoritefromage #bestcheeseshop #cheese #fromage #cheeseshop #cheeseboard #charcuterie #switzerland #california #hornbacher #cowgirlcreamery @stepladderranchcreamery6016 #laurachenel #centralcoastcreamery #greengrocer #farmersmarket #specialtyfoods

Tagged: cheese

Dream of the Mountain Ravioli with Lemony Spring Vegetables & Crumbled Bacon

Heirloom Blenheim Dried Apricot Recipe Round Up

Carmelo’s Homemade Gnocchi in a Dream of the Mountain & Dolce Gorgonzola Cheese Sauce

Dream of the Mountain Ravioli with Brown Butter & Sage

In the Kitchen with Sigona’s featuring Wild Chanterelle Mushrooms

In the Kitchen with Sigona’s Featuring Cheese + Maker Wine Pairings

September Olive Oil & Balsamic Sale Recipes

In the Kitchen with Sigona’s Featuring: Sweet Grass Dairy

Available Now! Dream of the Mountain Ravioli

Shaved Asparagus & Herbed Cheese Flatbread with Wild Patagonian Red Shrimp

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