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.
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.