Menu per due al sapore del formaggio Montasio per San Valentino

Valentine’s Day starring Montasio cheese: a heartwarming menu for two

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This Valentine’s Day, take the opportunity to celebrate love in all its forms. And what better way to do that than by preparing a special dinner, made with love?

A menu starring Montasio, a cheese that has been enchanting taste buds for centuries. Its soft texture, delicate aroma, and rich, enveloping flavor will set the perfect scene for a romantic evening.

We’ve selected three recipes to create a complete dining experience—one that will melt hearts and delight the senses.

 

Montasio Stravecchio & Rosemary Bites

A simple yet irresistible appetizer, perfect for kicking off your romantic dinner.

Ingredients:

  • 30 g flour
  • 1 egg
  • 60 g of grated Montasio Stravecchio
  • 30 g melted butter
  • 25 g semi-skimmed milk
  • 1/2 tablespoon dried rosemary
  • pepper

In a bowl, mix the flour with the Montasio Stravecchio. Add the melted butter and stir until fully incorporated. Beat in the egg, then slowly mix in the milk until smooth. Finally, add the rosemary and a pinch of black pepper.

Transfer the mixture into a piping bag and fill heart-shaped molds (or use mini muffin tins if you don’t have heart-shaped ones). Bake at 180°C for 20 minutes, then increase the temperature to 220°C for another 4-5 minutes until golden and crispy. Serve warm or at room temperature.

For a twist, try replacing the rosemary with crushed pink peppercorns or simply enjoy them plain!

 

Beef Rolls with Fresh Montasio & Polenta Hearts

A rich, flavorful main course that brings together the savory taste of beef, the creamy softness of Montasio, and the comforting crunch of polenta.

Ingredients:

  • 6 thin beef round slices
  • 6 slices of Montasio Fresco cheese
  • 3 Speck slices
  • 2 sprigs of rosemary
  • 2 sprigs of rosemary
  • ½ glass of dry white wine
  • salt
  • 4 slices of pre-cooked polenta

Lay out the beef slices, gently flatten them, and place a slice of Montasio on each. Roll them up and wrap each one in half a slice of speck, securing with a toothpick. Use a cookie cutter to cut the polenta into heart shapes.

In a pan, heat the olive oil and sauté the beef rolls with the rosemary until golden on all sides. Deglaze with white wine, cover, and let simmer for about 5 minutes.

Meanwhile, grill the polenta hearts in a pan until crispy. Serve everything hot, pairing the beef rolls with the polenta hearts for a visually stunning and delicious dish.

 

Molten Chocolate Lava Cake

A luscious, heartwarming dessert—one bite, and you’ll be head over heels!

Ingredients:

  • 2 teaspoons hazelnut spread
  • 50 g butter
  • 60 g chopped dark chocolate
  • 50 g sugar
  • 1 egg
  • 20 g flour

Spoon two small heaps of hazelnut spread onto parchment paper and freeze for at least two hours.

Preheat the oven to 200°C. Melt the butter and chocolate over a double boiler, then stir in the sugar. Beat in the egg, then fold in the sifted flour.

Fill two oven-safe ramekins about ¾ full with batter. Place the frozen hazelnut spread in the center, then cover with the remaining batter. Bake for 13-15 minutes, let rest for a few minutes, then serve warm.

For the ultimate treat, pair it with a scoop of vanilla ice cream.

 

Happy Valentine’s Day!

Gnocchi di patate viola con fonduta di Montasio e pioppini arrosto

Purple potato gnocchi, montasio fondue and roasted pioppini

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Autumn is the season of warm colors, falling leaves, and rich flavors that warm both the heart and the kitchen. It’s the perfect time to rediscover delicious pairings that celebrate the gifts of the earth, like mushrooms, which are the undisputed stars of this season’s tables.

 

The recipe we’re sharing combines the sweetness of purple potatoes, the creaminess of aged Montasio, and the delicate flavor of pioppini mushrooms. A mix of textures and flavors that will make your dish truly special.

To prepare the violet potato gnocchi with montasio cheese fondue and roast pioppini, you will need (for 4 people):

  • 500 g purple potatoes
  • 1 egg
  • 100 g 00 flour
  • 500 ml cream
  • 200 g aged Montasio
  • 150 g pioppini mushrooms
  • 50 g butter
  • fresh thyme
  • nutmeg
  • salt
  • pepper

 

First, cook the purple potatoes in their skins, boiling or steaming them to retain their nutrients. Once ready, peel and mash them while they are still hot, then add flour, egg, a pinch of salt and grated nutmeg. Knead the mixture until soft but firm.

Divide the dough into portions, form long cylinders and cut them into pieces to shape the gnocchi. If you want, pass them over a spatula to create the typical grooves, perfect for scooping up the fondue.

Now let’s move on to preparing the fondue. Pour the cream into a small saucepan and reduce it by one third over a gentle heat. Add the grated mature Montasio cheese and, using an immersion blender, blend until a smooth, silky cream is obtained. Adjust the salt and season with a light dusting of white pepper for a spicy touch.

Next, clean the pioppini mushrooms and brown them in a frying pan with butter, a pinch of salt and fresh thyme. Cook them until golden and fragrant, allowing them to release all their autumnal aroma.

Once the fondue and mushrooms are ready, you can cook the gnocchi in plenty of salted water and when they come to the surface, drain them gently. Spread a layer of Montasio fondue on each plate, place the gnocchi on top and garnish with roasted pioppini mushrooms and a few fresh thyme leaves.

 

A perfect dish to celebrate autumn in all its glory. The delicate flavour of the gnocchi blends perfectly with the creaminess of the Montasio cheese, while the pioppini mushrooms add an earthy, enveloping note. A dish that combines taste, colour and nutrition, perfect for a rich lunch or a convivial dinner with loved ones.
Be inspired by the flavours of the season and bring all the warmth of autumn to the table!

FRICO CON PATATE E MONTASIO

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