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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.
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.
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
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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.
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- 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.
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.