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.
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.
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.
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