Absolute of Asiago PDO Extra Mature


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First Dish, First Dish


60 minutes


per 4 persone

225 grams of flour for pasta
75 gr of semolina
4 egg yolks
2 whole eggs
pinch of salt

For the filling

300 gr of fresh cream
100 gr of Asiago PDO Extra Mature
150 gr of yolk

For the Asiago PDO Mature broth

700 gr of Asiago PDO Mature
100 gr of water


Mix the flours with the salt, add the eggs and knead until the
compound is not smooth and elastic.
Cover with cling film and leave to rest in the refrigerator for 30 minutes


Soak the cheese in the cream, add the yolk and bring to temperature
86 ° C.
Homogenize and leave to cool.

Asiago PDO Mature broth

Infuse the diced cheese in the water overnight in the refrigerator.
Blend in a mixer for 5 minutes, filter.