Divo Italiano  offers an award winning range of Italian cheeses and is proud to have the backing and support of cheese lover Aldo Zilli. Aldo is an award wining celebrity chef with many delicious string to his bow. Divo Italiano currently offers a range of five Italian cheeses. From a creamy cubed gorgonzola to a Parmigiano and a pre-grated parmigiano ( hard cheese ), ricotta pots and a vegetarian cheese which has the approval of ‘The Vegetarian Society’ too. The vegetarian cheese is made with 100% vegetarian rennet and Italian cows milk.

With this combination of cheese the world it your oyster when it comes to cooking, preparing and arranging a variety of mouth-watering Italian meals. Gorgonzola tossed over a pizza or made into a delicious creamy sauce to go through potato gnocchi, parmigiano is an essential in every Italian fridge. Grated over fresh pasta and sliced into a salad, just delicious. Ricotta makes a soft and perfect filling for ravioli, pairing the ricotta with spinach and nutmeg is a winning combination and the vegetarian cheese is to be used in the same way as a hard parmigiano cheese.

Divo Italiano is currently stocked throughout the Morrisons and Boothes supermarkets and via Ocado on line. The range offers great versatility at an affordable price. Have a look at Divo Italiano on line for further details and recipes ideas from Aldo Zilli himself.

Turkey Escalopes with Lemon Sauce (from the Zilli Cookbook)  
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
4 x 225g (8 oz) turkey breast steaks
Leaves of 1 fresh rosemary sprig, finely chopped
100 g (4 oz) plain flour
2 eggs
100 g (4 oz) dried breadcrumbs
45 ml (3 tablespoons) sunflower oil
50 g (2 oz) DIVO Parmigiano Reggiano P.D.O Extra cheese, freshly grated
Salt and freshly ground black pepper
1 lemon, sliced, to garnish

For the lemon sauce:
30 ml (3 tablespoons) butter
15 ml (1 tablespoon) lemon juice
1 small onion, diced finely

Preparation
1.       Season each turkey breast steak with salt and freshly ground black pepper. Sprinkle with the chopped rosemary.
2.       Place the flour on a large plate; beat the eggs on another plate and spread the breadcrumbs on a third flat plate. First, coat each turkey breast steak in flour, then egg and, finally, coat with breadcrumbs, pressing the crumbs well on to the turkey.
3.       Preheat the grill to medium-hot. Heat half of the oil in a large frying pan and add 2 turkey escalopes. Fry for 2 minutes on each side until golden brown, transfer to a foil-lined grill pan; repeat with remaining oil and escalopes.
4.       Make the lemon sauce by melting the butter in a frying pan over medium heat. Add the lemon juice and onion and gently sauté until softened.
5.       Sprinkle the turkey escalopes with the DIVO Parmigiano Reggiano P.D.O Extra cheese and grill for 1-2 minutes until the cheese is melted and bubbling. Serve the escalopes immediately with the lemon sauce drizzled over and garnished with lemon slices.

Turkey Escalope –  by Aldo Zilli
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