Tag: Asiago

Quiche with artichokes, cooked ham and Asiago cheese – Italian cuisine reinvented by Gordon Ramsay

Quiche with artichokes, cooked ham and Asiago cheese



Meanwhile, in a bowl, beat the eggs with the cream, salt and pepper. Add the diced cooked ham and the grated Asiago cheese, mixing well. Line a cake pan with the shortcrust pastry and prick the bottom with a fork.



Red onion strudel, Asiago and Prague ham – Italian Cuisine

Red onion strudel, Asiago and Prague ham


1) Knead flour with a pinch of salt, 1 tablespoon of oil and 1.25 dl of warm water; formed a stick, wrap it in cling film and let it rest in the fridge for 2 hours.

2) Peel the onions, cut into 1/2 cm thick slices and cook for 20 minutes in a covered pan over low heat with 30 g of butter, brown sugar, bay leaf, and red vinegar. Raise the lid, add 80 g of shelled currants, cook over high heat for about 5-6 minutes, hold aside 2 tablespoons of onions to decorate and let cool.

3) Toast in the pan the breadcrumbs with the remaining butter e let it cool. Roll out the strudel dough in a very thin rectangular sheet; sprinkle it with the toasted breadcrumbs leaving a margin of 3 fingers free, distribute yourselves over half of the onions, the ham, the cheese cut into slices and complete with the remaining onions. Fold back one long side of the dough inwards and roll it over the filling.

4) Transfer the strudel in a baking tray lined with parchment paper, brush it with the yolk diluted with a few drops of water, transfer it to the oven and cook at 200 ° for 45 minutes. Take it out of the oven, slice it and serve it with the onions kept aside, the remaining blackcurrant cicchi and the Castelfranco radicchio, chopped and seasoned with oil, salt and pepper.

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Posted on 06/01/2022

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Tortelli with Asiago fondue and porcini mushrooms – Italian Cuisine


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Tortelli with Asiago fondue and porcini mushrooms – Sale & Pepe

























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Step by Step

    • 1
      Tortelli-alla-fonduta- @ salpepe
    • Tortelli with Asiago fondue, the preparation

      For the Asiago fondue: 200 g of fresh pressed Asiago – 16 g flour – 10 g butter – 100 g milk – salt

      For pasta:
      200 g of flour – 1 egg – 4 yolks

      To accompany: 3 courgettes – 60 ml of apple cider vinegar – 3 sprigs of mint – 3 sprigs of parsley – 200 g of porcini mushrooms – 10 date tomatoes – sugar – extra virgin olive oil – 1 clove of garlic – salt – pepper

      1) Wash the datterini tomatoes, dry them and cut them in half. Fix them in a baking tray lined with baking paper, sprinkle them with a teaspoon of salt and 1/2 of sugar e inform them for 2 hours at 105 °.

    • 2
      Tortelli-alla-fonduta- @ salpepe
    • 2) You do the fondue: cut the Asiago into cubes and leave it dissolve in a copper saucepan in a bain-marie joining flour, butter, milk and salt.

      3) Jumbled up mix with a wooden spoon carrying out a rotating movement from the bottom upwards until, lifting up spoon, the fondue will spin like a ribbon without tearing. Turn off, let cool And transferred preparation in the fridge or in the blast chiller.

    • 3
      Tortelli-alla-fonduta- @ salpepe
    • 4) You do the dough by working the flour with the egg and yolks, unite a spoonful of water, if necessary, to obtain a soft but dry dough, then formed a ball, wrap it up in the film e leave it rest in a cool place for 20 minutes.

      5) Emulsified apple cider vinegar with 80 ml of oil, chopped parsley and garlic, some mint leaves and a pinch of salt. Wash And tick zucchini, obtained 20 long thin slices, season them with salt and pepper e do them brown in a pan with a few tablespoons of oil for 3 minutes turning them half time.

      6) Transfer them in a dish, sprinkle them with the emulsion e leave them marinate for 30 minutes.

    • 4
      Tortelli-alla-fonduta- @ salpepe
    • 7) Clean the porcini, cut them cubes e skip them in a pan with a little olive oil.

    • 5
      Tortelli-alla-fonduta- @ salpepe
    • 8) Roll out the pasta with the machine in order to make it as thin as possible. Coppatela in discs of 10 cm. Work fondue with your hands, formed lots of salami and divide them into portions the size of a walnut.

      9) Put in the center of each disc a knob of filling, folded the pasta in half e approach the two points, forming the tortelli around the index finger.

    • 6
      Tortelli-alla-fonduta- @ salpepe
    • 10) Boil the tortelli in boiling salted water for 4 minutes, drain them And let them jump for a minute in a pan with the marinade of the zucchini. Formed some rolls with zucchini.

      11) Distribute in the dishes tortelli, courgette rolls, cubes of porcini mushrooms, half cherry tomatoes, completed with 1 tablespoon of marinade and mint leaves.

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Posted on 06/10/2021

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