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.
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