Ricette

Salted crostolo with Aged Asiago PDO

DIFfICOLTà

TIPO

TEMPO

120 minutes

Ingredienti

per 4 persone

For the crostolo

Manitoba flour 250 gr
Water 40 gr
Potato 50 gr
yeast 1 gr
Egg white 35gr
White vinegar 10 gr
Aged Asiago PDO 50 gr

For the mousse

Milk 500 ml
Cream 250 gr
Medium Seasoned Asiago PDO 100 gr
Mature Asiago PDO 100 gr
Citric acid 3 gr

For the quince mustard

Quince 10 pcs
Mustard essence to taste
Wild lemon balm

Preparazione

For the crostolo

Blend the potato with water and Asiago PDO Stravecchio, add this mixture to the remaining ingredients. Put in a planetary mixer until you get a smooth dough. Roll out a very thin piece, cut it into rectangles and fry in oil at 180 °.

For the Extra Mature Asiago PDO mousse

Bring the milk, cream and Asiago PDO to the boil. Filter and place on the stove by combining the citric acid and salt.

Boil until curdled. Pour the mixture into an etamine and let it rest for 24 hours. Liter until curdled. Blend with salt, oil and place in a sac-à-poche.

For the quince mustard

Bake the quinces in the oven at 160 °, covered, for an hour and a half. Sift and add the mustard essence to taste, a few drops.

Plating

Take the crostolo, stuff it with the Asiago PDO mousse in two layers.

Accompany it with a spoonful of quince mustard and wild lemon balm

Thanks to Chef Federico Pettenuzzo – La Favellina restaurant – S. Tomio di Malo (VI) for the recipe