Traditional recipes

Asiago Cheese Recipes

Asiago Cheese Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Risotto with Asiago cheese and saffron

Here she is recipe of a first course as simple as it is irresistible Risotto with Asiago cheese and saffron: rice pearls wrapped in a tasty cream cheese that enhances the characteristic taste of Asiago.

  • Low difficulty
  • Economic Cost
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • Servings 2-3 servings
  • Cooking method Cooker
  • Italian cuisine

Gnocchi with herbs and leek cream

To prepare the gnocchi with Asiago cream, start by preparing the cream: take the Asiago and remove the crust 1, grate it 2 and put it in the milk to macerate for 20 minutes 3.

Meanwhile, prepare the gnocchi. Wash the potatoes and put them to cook with the skin in a pot of salted water 4, when they are cooked, drain and, while still hot, remove the skin 5. Mash them with the help of a vegetable mill or potato masher and put them in a large bowl 6,

then add the sifted flour and a pinch of salt 7. Transfer the dough to a pastry board to work it more easily and knead until the mixture is homogeneous (if needed, add more flour to the mixture to facilitate processing) 8. At this point, let the dough rest at room temperature for 10 minutes. After the necessary time has elapsed, divide it into many strands and cut into small pieces 2-3 cm thick 9,

then start forming your gnocchi with the help of the special rigagnocchi 10, finally place them on a floured surface or tray before cooking 11. At this point take the Asiago with milk and put it in a saucepan, then bring it to a boil 12.

In the meantime, take a saucepan, melt the butter 13 and incorporate the flour with the help of a whisk 14. When the Asiago and milk mixture has reached a boil, add it to the butter and continue to mix, still using the whisk, to mix all the ingredients 15. As soon as the cream thickens or comes to a boil again, remove it from the heat. At this point, taste it and add salt if necessary.

Boil a pot of salted water, then cook the gnocchi 16 and drain them as soon as they surface 17. Finally add the gnocchi to the cream and sauté for 2 minutes 18. Serve your gnocchi with Asiago cream hot and sprinkle with chopped sage and chives to taste.


First dishes

What's more Italian than a tasty first course? Just a first course. enriched by the creaminess of the cheese!

There are many tasty combinations, first of all a Carbonara, worthy of the name, prepared with tasty Pecorino Sardo Mature PDO, a touch of taste and innovation compared to the classic use of Pecorino Romano: characterized by an intense aroma and a savory taste, it has a smooth, straw-yellow rind, surface treated with olive oil, and a hard and compact paste .

And to dive into a creamy melt, nothing better than a creamed risotto with a delicate, but tasty and delicious, Sweet Gorgonzola DOP: thanks to the traditional processing and the particular 75-day seasoning, the Gorgonzola DOP fior fiore Coop it has a truly unmistakable taste.


Asiago

Cheese inextricably linked to the area whose name it bears, theAsiago plateau. L & # 8217Asiago PDO - Protected Designation of Origin it is produced throughout the province of Vicenza and Trento and part of the province of Padua and Treviso.

L'Asiago PDO follows a stiff disciplinary of production and stands out in Asiago Fresco, produced with whole milk with a minimum maturation of 20 days and Asiago Stagionato, produced with partially skimmed milk. Depending on the seasoning, it can be Mezzano, Vecchio or Stravecchio. Asiago PDO, thanks to its versatility is ideal in the kitchen: you can use it fresh, like table cheese or diced in the salad, but if it is seasoned it can also be used in flakes or grated. He is the protagonist of typical regional dishes.


These are just some of our recipes with Asiago cheese.
To find out, you can consult the list of all the recipes that contain the ingredient Asiago cheese.

After the tigelle, here is the recipe to prepare a Maxi tigella stuffed with spinach, Asiago cheese & # 8230

Here is the recipe to prepare tasty pork loin rolls with eggplant!

Here are the Eggplant Primavera, that is grilled and baked aubergines with mozzarella, cooked ham, & # 8230

Here is the recipe to prepare a tasty savory pie, the Torta stuffed with ricotta, spinach and asiago! & # 8230


10 recipes for not throwing the cheese

Cheese is either loved or hated. In the first case it means that it is never missing in the shopping cart and that there is always plenty of it in the fridge. And of all types: soft, hard, fresh, seasoned. A nice piece of cheese it is always ideal to end a dinner and not miss anything. But what if this time we have exaggerated in the quantities purchased and we risk not consuming it before it becomes bad? The first idea that can come to our mind not to throw it away is to make, for example, a pasta with 4 cheeses or a rice flan with cheese or a fondue.

Ideas for recycling cheese

And if instead we helped you with the imagination and told you that with the leftover cheese they could also be cooked pizzas, buns, sandwiches, Croissant, croquettes, croutons, savory pies, bundles, messes and more souffle? here it is 10 recipes to recycle the cheese taken from our archive: there are for every type of cheese, gruyere, emmentaler, fontina, asiago, goat, provolone, stracchino, taleggio & # 8230 and so on and so forth!

by Riccardo Angiolani Editorial staff

by Sara Suardi Editorial staff

Digital edition included

  • Abruzzo
  • Basilicata
  • Calabria
  • Campania
  • Emilia Romagna
  • Friuli Venezia Giulia
  • Lazio
  • Liguria
  • Lombardy
  • Marche
  • Molise

The Italian kitchen edition:

& copy: Editions Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milan share capital 2,700,000 euro I.V. Tax code and VAT registration number Milan no. 00834980153 company with sole shareholder

Learn to cook online with La Cucina Italiana

Start cooking now: try free for 14 days, cancel whenever you want.

  • Access dozens of online courses, without limits
  • Take new lessons every week
  • Learn from professional chefs, with hands-on video explanations and step-by-step cards
  • Have fun at any time: create your educational plan, freely from any device

Digital edition included
Annual magazine subscription
(12 issues) only € 26,40 45% discount

Over 1,000 new recipes tested for you in the editorial kitchen every year.
Hints, ideas and suggestions to have fun in the kitchen and prepare successful dishes. The Italian Cuisine, recently renewed in its graphics, also offers columns ranging from cooking school to food education for children, from food and wine tourism to new trends.

The benefits are so many, including the ability to read your magazine on a tablet!

The subscription includes all digital editions on tablets

Do you want to subscribe? Are you a subscriber but the copy did not reach you? Have you changed your address?
For these and other questions, the Subscription Service is at your disposal:
E-mail: [email protected] Phone: 199 133 199 * from Monday to Friday from 9.00 to 18.00. Fax: 199 144 199
Go to customer service
Do you want to request a backlog, a newsstand issue or a special? Go to the arrears service

* The cost of the call for landlines from all over Italy is 11.88 euro cents per minute + VAT without connection fee. For mobile calls, the costs are linked to the operator used.


Asiago: in the beginning it was sheep's milk

Let's start with the territory of origin of this cheese: the Altopiano dei Sette Comuni, around Asiago. An area where, since the early Middle Ages, a tasty cheese prepared with was produced sheep's milk, which then also served to provide the wool to the factories of Alto Vicentino. The plateau, in the Middle Ages, was one independent republic inhabited by people belonging mainly to the ethnic group cimbra (of Germanic origin), you became part of the "spontaneously" Republic of Venice in 1405. Over the last few centuries, with the improvement of meadows and pastures, sheep farming slowly gave way to bovine, and cow's milk took the place of sheep's milk. The transition took place between the 16th and 17th centuries.


Cream of broccoli with speck and Asiago

Most of our recipes are easy, but some are a little more complex in terms of time and cooking skills: you can identify them by the degree of difficulty, medium or advanced.

Preparation time

This is the time it takes to prepare this recipe.

Total time

This is the time it takes to prepare this recipe from start to finish: marinating, baking, cooling, etc.

Portions

This shows how many servings you can make with this recipe.

Ingrediants

  • 30 g of shallot in half
  • 40 g of extra virgin olive oil
  • 400 g of broccoli florets in pieces
  • 600 g of water
  • 1 teaspoon of salt
  • 3 slices of speck into strips
  • wholemeal bread croutons
  • 100 g of milk
  • 60 g of Asiago cheese in cubes (about 1 cm)

Asiago fresco: the gourmet men & ugrave

Here is the men & ugrave for an autumn dinner with delicate and refined flavors. Among the starters there is plenty of choice: give Asiago flan scented with truffles and accompanied by a vegetable sauce, alle slices of bacon stuffed with Asiago through the courgette flowers stuffed with sweet cheese and the radicchio rolls with pancetta, walnuts and asiago ce n & rsquo & egrave for all palates.

As a first course you can choose between pumpkin gnocchi on fresh Asiago cream and a risotto with raspberries and Asiago: sophisticated and original courses that create magical alchemy of taste. For those who want simpler courses, the risotto with Asiago and radicchio from Treviso and the gnocchi all & rsquoAsiago and walnuts are a certainty.

Speaking of main courses, we offer you the veal medallions stuffed with Asiago and porcini mushrooms cooked in the oven and accompanied by polenta and pork loin rolls from the heart of Asiago and mushrooms (porcini and champignon) on pumpkin puree. To please even the little ones, the children are delightful rolls of loin with Asiago and cooked ham accompanied by a sweet and sour radicchio. Finally, as a side dish, try an original strudel stuffed with radicchio, walnuts and pears or delicious pumpkin meatballs and Asiago fondue or, again, a delicate salad of red radicchio, grapes and Asiago.


Asiago

The history of this product has been lost over time together with that of the population of the Asiago plateau from which the name derives. There are very few testimonies relating to the previous century of the year 1000.

Sheep farming was the predominant activity between the tenth and fifteenth centuries in the plateau of the Sette Comuni, a very fertile soil that produced good herbs.

Here a good sheep's milk cheese was produced, also obtaining the wool destined for textile and artisan activities at first, then industrial in the Alto Vicentino valleys.

Over the years and with the modernization of techniques, the 1500s saw the gradual replacement of sheep with that of cattle. Only around the nineteenth century this replacement was definitively completed.

Until the mid-nineteenth century the production of Asiago was made on the plateau of the same name, but then gradually it also extended to the foothills, to the neighboring plains and to the nearby Trentino huts. The cause of this spread was the depopulation of the Setti Comuni Plateau during the First World War.

At that time Asiago d'allevo was produced, also called pegorin in the local dialect, whose forms after months of seasoning, were cut and had a fragrant consistency.

Around the twenties, the real production of Asiago began, but the short-aged one, also called Asiago pressed, because the freshly produced wheels were subjected to a pressing through manual or hydraulic presses.

In 1995, Asiago cheese obtained the Typical Denomination, and later with the D.P.R. of 21 December 1978, it had the Controlled Designation of Origin.

A year later the Consortium for the protection of Asiago cheese was born, produced by 56 social dairies to safeguard the characteristics of dairy production, with the aim of improving the quality and quantity of the product, promoting it commercially and supervising the denomination. , managing any legal actions to repress irregularities and abuses. Asiago had fame and fortune, only in the current century, increased production in ever greater quantities and was able to satisfy the whole market.

Today Asiago is the fourth DOP cow's milk cheese in our country, for the quantity produced.


Video: Tiësto - Adagio For Strings (May 2022).