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.

FILLETS OF SOLE WITH MONTASIO AND WALNUTS

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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.

RISOTTO WITH LEEK AND MONTASIO

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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.

MORBIDELLE (OR DUMPLINGS) WITH RICOTTA AND MONTASIO FONDUE

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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.