Posts

Ricetta pasquale: Gubanetta di pasta fresca alle erbe e formaggio Montasio

GUBANETTA OF FRESH PASTA WITH HERBS AND MONTASIO CHEESE

/in , , , /by

Easter, as we all know, is a celebration of flavours and traditions. In Friuli Venezia Giulia, in particular, the table is filled with delicacies that tell stories centuries old. Among them stands out the gubana—a rich and enveloping dessert, symbol of festivity and togetherness, lovingly prepared and passed down through generations.

This year, to celebrate Easter with a touch of originality, we’ve reimagined this tradition by creating a savoury version: the gubanetta salata, designed to enhance the authentic flavours of our region. Our gubanetta brings together the aromas of spring, fresh herbs from the meadows, and the intense taste of Montasio cheese.

 

Ingredients for 4 servings:

150 g semi-aged Montasio cheese
100 g fresh ricotta cheese
20 g aged Montasio
200 g herbs (nettle, mint, chard, dandelion)
200 g flour
2 eggs
salt, pepper, butter, extra-virgin olive oil

 

Start by preparing the dough: mix the flour with the eggs, a pinch of salt, and a tablespoon of olive oil. Knead until you get a smooth ball, wrap it in cling film, and let it rest for one hour. In the meantime, prepare the filling. Blanch the wild herbs in salted water, cool them quickly in ice water, drain, and chop finely. In a bowl, mix the herbs with ricotta, cubed Montasio (aged 5–10 months), salt, and pepper.

After resting, roll out the dough into thin sheets and arrange strips of filling across the surface. Roll it up to form a long cannellone, then shape it into a spiral. Place the gubanetta on a baking tray, sprinkle with butter flakes and grated aged Montasio (over 10 months), and bake at 180°C (350°F) for about 10 minutes.

While it bakes, prepare a delicious sauce: in a bowl, whisk together a spoonful of boiling water, the remaining grated Montasio, and a knob of butter until creamy. Serve the gubanetta on a bed of this sauce.

 

A dish that speaks of home, family, and timeless traditions—perfect for making your Easter lunch extra special with the authentic flavour of Montasio cheese.

Happy Easter from Consorzio per la Tutela del Formaggio Montasio!

Menu per due al sapore del formaggio Montasio per San Valentino

Valentine’s Day starring Montasio cheese: a heartwarming menu for two

/in , , /by

This Valentine’s Day, take the opportunity to celebrate love in all its forms. And what better way to do that than by preparing a special dinner, made with love?

A menu starring Montasio, a cheese that has been enchanting taste buds for centuries. Its soft texture, delicate aroma, and rich, enveloping flavor will set the perfect scene for a romantic evening.

We’ve selected three recipes to create a complete dining experience—one that will melt hearts and delight the senses.

 

Montasio Stravecchio & Rosemary Bites

A simple yet irresistible appetizer, perfect for kicking off your romantic dinner.

Ingredients:

  • 30 g flour
  • 1 egg
  • 60 g of grated Montasio Stravecchio
  • 30 g melted butter
  • 25 g semi-skimmed milk
  • 1/2 tablespoon dried rosemary
  • pepper

In a bowl, mix the flour with the Montasio Stravecchio. Add the melted butter and stir until fully incorporated. Beat in the egg, then slowly mix in the milk until smooth. Finally, add the rosemary and a pinch of black pepper.

Transfer the mixture into a piping bag and fill heart-shaped molds (or use mini muffin tins if you don’t have heart-shaped ones). Bake at 180°C for 20 minutes, then increase the temperature to 220°C for another 4-5 minutes until golden and crispy. Serve warm or at room temperature.

For a twist, try replacing the rosemary with crushed pink peppercorns or simply enjoy them plain!

 

Beef Rolls with Fresh Montasio & Polenta Hearts

A rich, flavorful main course that brings together the savory taste of beef, the creamy softness of Montasio, and the comforting crunch of polenta.

Ingredients:

  • 6 thin beef round slices
  • 6 slices of Montasio Fresco cheese
  • 3 Speck slices
  • 2 sprigs of rosemary
  • 2 sprigs of rosemary
  • ½ glass of dry white wine
  • salt
  • 4 slices of pre-cooked polenta

Lay out the beef slices, gently flatten them, and place a slice of Montasio on each. Roll them up and wrap each one in half a slice of speck, securing with a toothpick. Use a cookie cutter to cut the polenta into heart shapes.

In a pan, heat the olive oil and sauté the beef rolls with the rosemary until golden on all sides. Deglaze with white wine, cover, and let simmer for about 5 minutes.

Meanwhile, grill the polenta hearts in a pan until crispy. Serve everything hot, pairing the beef rolls with the polenta hearts for a visually stunning and delicious dish.

 

Molten Chocolate Lava Cake

A luscious, heartwarming dessert—one bite, and you’ll be head over heels!

Ingredients:

  • 2 teaspoons hazelnut spread
  • 50 g butter
  • 60 g chopped dark chocolate
  • 50 g sugar
  • 1 egg
  • 20 g flour

Spoon two small heaps of hazelnut spread onto parchment paper and freeze for at least two hours.

Preheat the oven to 200°C. Melt the butter and chocolate over a double boiler, then stir in the sugar. Beat in the egg, then fold in the sifted flour.

Fill two oven-safe ramekins about ¾ full with batter. Place the frozen hazelnut spread in the center, then cover with the remaining batter. Bake for 13-15 minutes, let rest for a few minutes, then serve warm.

For the ultimate treat, pair it with a scoop of vanilla ice cream.

 

Happy Valentine’s Day!