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.
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 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