Ricetta pasquale: Gubanetta di pasta fresca alle erbe e formaggio Montasio

GUBANETTA OF FRESH PASTA WITH HERBS AND MONTASIO CHEESE

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Easter, as we all know, is a celebration of flavours and traditions. In Friuli Venezia Giulia, in particular, the table is filled with delicacies that tell stories centuries old. Among them stands out the gubana—a rich and enveloping dessert, symbol of festivity and togetherness, lovingly prepared and passed down through generations.

This year, to celebrate Easter with a touch of originality, we’ve reimagined this tradition by creating a savoury version: the gubanetta salata, designed to enhance the authentic flavours of our region. Our gubanetta brings together the aromas of spring, fresh herbs from the meadows, and the intense taste of Montasio cheese.

 

Ingredients for 4 servings:

150 g semi-aged Montasio cheese
100 g fresh ricotta cheese
20 g aged Montasio
200 g herbs (nettle, mint, chard, dandelion)
200 g flour
2 eggs
salt, pepper, butter, extra-virgin olive oil

 

Start by preparing the dough: mix the flour with the eggs, a pinch of salt, and a tablespoon of olive oil. Knead until you get a smooth ball, wrap it in cling film, and let it rest for one hour. In the meantime, prepare the filling. Blanch the wild herbs in salted water, cool them quickly in ice water, drain, and chop finely. In a bowl, mix the herbs with ricotta, cubed Montasio (aged 5–10 months), salt, and pepper.

After resting, roll out the dough into thin sheets and arrange strips of filling across the surface. Roll it up to form a long cannellone, then shape it into a spiral. Place the gubanetta on a baking tray, sprinkle with butter flakes and grated aged Montasio (over 10 months), and bake at 180°C (350°F) for about 10 minutes.

While it bakes, prepare a delicious sauce: in a bowl, whisk together a spoonful of boiling water, the remaining grated Montasio, and a knob of butter until creamy. Serve the gubanetta on a bed of this sauce.

 

A dish that speaks of home, family, and timeless traditions—perfect for making your Easter lunch extra special with the authentic flavour of Montasio cheese.

Happy Easter from Consorzio per la Tutela del Formaggio Montasio!

“Pairings with Montasio Pdo: suggestions of the chef Cesare Gasparri”

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Cesare Gasparri (https://scuola.lacucinaitaliana.it/i-nostri-chef/cesare-gasparri) comes from Pesaro and after several experiences in the field of catering services, among others those in collaboration with prominent figures such as Gualtiero Marchesi and Luciano Tona, he moved to Milan to work for “La Cucina italiana” (The Italian Kitchen), where culinary tradition meets innovation and creativity. Today, the chef proposes many delicious ideas with Montasio and gourmet combinations worth a try. Let us find out together.

 

Montasio Pdo cheese expresses its peculiar features at best when combined with fruits, exotic ones as well. The important is to regulate and measure the two ingredients. As for preparations, the mango chutney pairs well with a ripened Montasio with its intense flavor and perfume. Even coconut tastes good in combination with a mature Montasio paying particular attention to balancing the overall sweetness of the course. For example, a crepe with fresh coconut, bitter cocoa and grated fresh Montasio. Another refined pairing is the following: fried cubes of fresh Montasio with a red fruit sauce, whose sourness helps to “clean” mouth between one mouthful and the next, for a pleasant tasting experience. Dried fruit, together with spices, for preparing choreographic lollipops (wafers) of Montasio for the delight of the most demanding dinner companions.

 

For a Montasio-based healthy and tasty second course, you can pair it with vegetables, adding vitamins and minerals to proteins and calcium of the cheese (for more details: http://www.montasio.com/nutrition-education/). For example, a salad of mixed turnips, prepared with raw celeriac, boiled beetroot and raw or roasted white turnips in combination with a Montasio sauce, or an oven-backed savoy cabbage with Montasio. In the choice of fruits of the garden, it is better considering seasonality, this way you will get the best from each product in terms of nutrients. In autumn, you can prepare delicious pumpkin tortelli filled with Montasio as first course, or a second course of fried cubes of Montasio and pumpkin. Even mushrooms pair very well with cheese. A lasagna with mushrooms and a Montasio fondue (with an extra-light béchamel for a fluffy lasagna) or a grill roasted porcino mushroom’s top sprinkled with grated Montasio and then cooked au gratin: simply mouthwatering.

 

Another mix you cannot miss is Montasio and fish. Mullet in particular, this is a ground fish with an intense flavor: very tasty combined with thin strips of Montasio mezzano and cooked in oven or steamed. Another proposal: roasted salmon paired with a Montasio sauce, a delicate and savory dish.

 

You just need a pinch of originality to prepare good, beautiful and healthy dishes with Montasio. Shortly the chef, Cesare Gasparri, will lead us to the discovery of delicious gourmet recipes. Follow us on Facebook to stay up to date: https://business.facebook.com/MontasioCheese/.