Ciao, Mascarpone!

Mascarpone (ma-scar-pown-eh) originates from the Lombardy region of Italy. Although it has been dubbed the “Italian cream cheese,” they’re more like sisters than twins in texture and flavor. Because mascarpone is made with cream, rather than milk, it results in a richer, velvetier cheese.

Only slightly sweet, the high fat content of mascarpone makes it a decadent addition to savory dishes and, more commonly, desserts. It’s most famously found in Italian tiramisu, but why stop there? You can make even more with mascarpone using some of our favorite recipes.

Manuka honey with flower blossoms
Manuka honey with flower blossoms

01Mascarpone Cream and Berries

This three-ingredient cream is seriously addictive. Once you try it, you’ll never want to stop drizzling creamy mascarpone on fresh fruit, baked goods, pancakes, and just about everything else on your plate.

Mascarpone Cream and Berries

Prep

5 min

Blend

2 min

Total

7 min

Print Recipe
Yields 4 servings

INGREDIENTS

8 oz mascarpone
1/4 cup maple syrup
1 tsp vanilla extract
1 lb sliced fresh strawberries

DIRECTIONS

1. Add your ingredients to a mixing bowl and whisk until combined.
2. Drizzle generously over fresh cut berries and enjoy!

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #BFrecipes

02One Pot Creamy Tomato Pasta

One Pot Creamy Tomato Pasta

Prep

10 min

Cook

20 min

Total

30 min

Print Recipe
Yields 4 servings

INGREDIENTS

1 box fusilli or other favorite cut
1 tbsp olive oil
1 medium red onion, chopped (or 2-3 shallots)
5 garlic cloves, chopped
1 tbsp dried Italian herbs
2 tsp salt
2 large cans chopped tomatoes
5 oz tomato paste
1 tbsp Bristol Farms aged balsamic vinegar
4-5 cups boiling water
1 bunch fresh basil
9 oz fresh spinach
4 heaping tbsp mascarpone (more for extra richness)
Parmigiano-Reggiano for topping off

DIRECTIONS

1. Bring 4-5 cups of heavily salted water to a boil, keep simmering until ready to use.
2. In a large pot, heat olive oil and saute onions until translucent.
3. Add garlic and dried herbs, cook 1-2 minutes.
4. Add canned tomatoes, tomato paste, salt, and balsamic vinegar. Cook for 5 minutes or until bubbly
5. Add pasta along with about 4 cups of boiling water. The sauce will be watery until the pasta cooks. Save the rest of the water for later, if needed.
6. Bring to a boil, simmer for 10-12 minutes, or as long as recommended pasta cooking time. Stir often. If the sauce seems too dry, add more boiling water.
7. Add spinach and torn basil.
8. Stir in mascarpone until melted.
9. Serve and top with grated Parmigiano-Reggiano.

MADE THIS RECIPE?

Tag us @bristolfarms on Instagram and hashtag #BFrecipes

Manuka honey with flower blossoms
Manuka honey with flower blossoms

04Lemon & Coconut Mini Charlottes from Eat Well 101

05Broccoli Pesto Pasta from The Candid Appetite

Manuka honey with flower blossoms
Manuka honey with flower blossoms

Ready to whip up one (or a few) of these creamy and dreamy dishes? You’re gonna want Belgioioso’s world-class mascarpone.
Buon appetito!