In a non-stick pan brown the cubed pancetta, then add the sliced onion (perfume only), cheese and potato, all cut into pieces. When Montasio is melt, add the peeled and chopped pears, stir over medium heat to obtain a sort of omelet roasted on both sides. Serve cut into slices with arugula.
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.
Fillet the soles, boil the soles’ fishbone and put everything in another pot. Melt butter, and then add the flour and filtered sauce. Boil, remove from heat and blend the Montasio cut into small cubes, let it melt and add the egg yolk, cream and salt. Roll the fillets in flour and cook them in a non-stick pan with a little bit of butter. Serve with the sauce, embellish with some leaves of parsley in the middle and diced tomatoes with the soles all around adding walnuts and Montasio in cubes.
Heat the olive oil in a pan and brown the veal medallions, add salt and pepper. Once they are brown on both sides, add black olives keeping some of them aside to garnish the plate. Place the small slices of Montasio over the olives. Pour some Marsala in the pot, cover with a lid for a few minutes so that Montasio melt. Remove from heat and place the medallions on the plate, garnish with olives and the cooking liquid, and serve.
Slice leeks finely, put them in a pan and brown them with a little bit of butter and oil. Pour the rice in the pan, toast it, pour the white wine, allow it to evaporate and carry on cooking adding broth-slowly-and stirring. Once it is ready, remove from heat, add Montasio, both the fresh and aged one, add butter, stir until fluffy and melted fresh Montasio blends with rice.
Pour all the ingredients in a bowl or a glass container and knead. In the meanwhile, boil a lightweight chicken broth. Prepare the morbidelle using 2 spoons, with subsequent movements of one spoon into the other to get the peculiar “à chenél” shape, like an elongated dumpling. As they are ready, pour the mobidelle into the broth and cook for 6/8 minutes. Place in the plate radially, 5/6 morbidelle per serving. Pour the Montasio sauce to taste, and then serve.
Boil, peel, mash and cool the potatoes, add eggs, flavor with salt and knead with the evenly distributed flour until the mixture becomes uniform. Create sticks large-more or less-like a finger and cut them into 1-cm pieces long. Boil water to cook dumplings. In the meanwhile, prepare the Montasio sauce and frico. Prepare béchamel with milk, flour and butter, scented of nutmeg. Cook in a water bath and add Montasio stirring until fluffy.
For the Frico: heat a non-stick pan and add a handful of grated Montasio. Spread it on the surface and turn it upside-down, so that the surplus fall. Brown it and turn it with a spatula to cook it on both sides. You will get a sort of flaky pastry to lay-flower shaped-in a mini-cup. Cook dumplings in hot water, toss them in a pan with the Montasio sauce and serve hot over the leaf of Frico.
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.
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.
Cook 6 pears in one liter of water with 500 g of sugar and cloves; remove from heat just a while before they are ready and cool in their water.
For the mousse: blend Montasio and pears with few drops of lemon juice; remove from mixer and slowly add the whipped cream, put in the refrigerator. Prepare the sauce easily by blending the custard and cooking liquid.
ATTIVITÀ REALIZZATA CON IL CONTRIBUTO DELLA
REGIONE AUTONOMA FRIULI VENEZIA GIULIA,
L.R. 25/2016, ART. 3, C. 21-25
CONSORTIUM FOR THE PROTECTION OF MONTASIO CHEESE
Vicolo Resia 1/2
33033 Codroipo (UD)
Tel. 0432-905317
Fax 0432-907509
info@formaggiomontasio.net
TIN 94012960301
VAT No. 01816290306
IL CONSORZIO