Salted crostolo with aged asiago pdo

Salted crostolo with Aged Asiago PDO




120 minutes


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


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.


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