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.
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.
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.
Prepare some 6/8-cm discs of frico with the grated Montasio. Grill the-previously cut into slices-zucchini, eggplant and pepper, add salt.
Lay on a plate: frico and vegetables in layers composing a millefoglie pie. Garnish with a scent of carrot, celery and radicchio-sliced thin-a sprig of valerian and flavor with the extra-virgin olive oil and chopped parsley.
Chardonnay – DOC Collio