Food Notes > Cooking recipe

Hats of Asiago cheese

A creative recipe with traditional elements and foods by Nicola Portinari, for tasting seasonal flavours with fun and likes

by Nicola Portinari

Pasta:
225 gr flour
225 gr semolina
200 g egg
salt

Stuffing:
120 g ricotta
80 gr butter
80 gr grated Asiago cheese
salt

Cream:
50 g ricotta
50 gr burrata
milk
salt

Porcini broth:
water
mushrooms (stems)
dried porcini
salt

Make broth with mushrooms and water, enhance the taste with dried porcini and salt.

For the filling, working all the ingredients to cool and form small balls.

Pull a sheet of dough very thin and form small caps with the stuffing of Asiago cheese.

Cook 1 minute in boiling water, hats, served on a holster along with a mushroom broth and garnish the dish with cream and parsley oil.

by Nicola Portinari
02 November 2009 Teatro Naturale International n. 10 Year 1

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