Onion soup, rotzo potatoes, porcini mushrooms with asiago dop fresco cheese

Onion soup, Rotzo potatoes, porcini mushrooms with Asiago PDO Fresco cheese



Main Dish


60 minutes


per 4 persone

  • 300 g di Fresh Asiago PDO
  • 2 L of vegetable broth (celery, carrots, onion)
  • 1 egg white
  • 30 g of flour type 00
  • 3 medium onions cut into slices
  • 200 g of sliced ​​porcini mushrooms
  • 10 g of salt
  • A pinch of pepper
  • Chopped parsley to taste
  • Extra virgin olive oil
  • 2 bay leaves
  • 4 wholemeal breads


The chefs Elvis Pilati of the Milleluci Restaurant and the chef Riccardo Cunico of the Ai Mulini Restaurant – Hotel Gaarten guide us in the preparation of a rich onion soup, Rotzo potatoes, porcini mushrooms with Asiago DOP Fresh cheese, served in bread.

We pass the slice of Asiago DOP Fresh cheese on the egg white, then in the flour and let it rest in the fridge. Braise the onions with Rotzo potatoes. cut into slices in a little extra virgin olive oil, with the addition of coarse salt and bay leaf for 15 minutes. Then, add the vegetable broth and continue cooking for another 25 minutes. Separately, we sear the sliced ​​porcini mushrooms. On a non-stick plate or pan, slowly cook the breaded cheese slice over low heat (to prevent it from burning), taking care to remove the excess flour. Then add the porcini mushrooms and parsley to the soup, taste and add salt if necessary. Finally, serve on a hollowed-out wholemeal bread and add the Fresh Asiago DOP cut into slices in the manner of croutons.