CAULIFLOWER FLANS WITH MONTASIO SAUCE AND GOOSE SPECK

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Blend cauliflowers with Montasio, cream milk, eggs and add salt to taste. Grease molds with butter, pour the mixture and bake in oven at 180°-in a water bath-for half an hour, cover the molds with foil and bake for thirty minutes more.

To prepare the Montasio sauce: melt butter; add flour, hot milk and fresh Montasio in cubes as last. Take flans out of the oven and lay them on a hot plate, garnish with the Montasio sauce and small slices of smoked goose speck. Serve hot.

MONTASIO AND PEAR PIE

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Roll out the flaky pastry, cut four small pies with a diameter of about 10 cm., bake in oven at 180° until they rise and brown. In the meanwhile, boil cream in a small pot and melt Montasio cheese, cook over a low heat until the cream is uniform. Fill the small pie with a spoonful of Montasio sauce, cut pears horizontally and cover the pie. Put it back in oven until pears brown. Pour a small ladleful of Montasio sauce and garnish with a sprinkling of chopped parsley.

MONTASIO CROQUETTES

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Prepare a dense béchamel: first, melt the butter and add the flour and milk, cut Montasio in small cubes and pour them in the pot. Continue stirring and adjust flavors. When the cream is homogeneous, pour on a-preferably-marble, lightly oiled top, roll it out 1-cm thick with a rolling pin.

Let it cool and cut 2-cm high round croquettes with a pastry cutter, dip in the beaten egg and grated bread, fry in hot seed oil. Dry on straw papers and serve immediately.