UNIVERSITA' DEL GUSTO
Via Piazzon 40 - Creazzo - tel./fax 0444 964300
CORSI DI CUCINA ALL'ISTITUTO SAN GAETANO
COOK &FOOD Giovanna Wale
Via della Meccanica 1/c Vicenza, Italy
Tel. +39 0444 193 0599 – Cell. +39 335 5947385
La Bottega di Nonna Papera
Contrà Santi Apostoli 5 - Vicenza
Tel (+39) 0444 1837555
Il mondo di Bu
Contrà San Marco 39, 36100 Vicenza presso Palazzo Schio-Angaran
ASIAGO BASKETS WITH FETTUCCINE AL TORCOLATO
For the pasta:
200 g flour
100 g bran flour
80 g egg
2 dl torcolato
For the cheese sauce:
300 g cream
30 g Asiago
30 g Mascarpone
30 g Parmesan
1/2 dl Torcolato
30 g Taleggio
For the basket:
160 g mature Asiago
Reduce the Torcolato wine to a dl by placing in a saucepan on a medium flame, leave to cool.
Place all the ingredients for the pasta together and knead, leave to rest for an hour, roll out and prepare fettuccine.
For the basket: cut the Asiago into cubes and place on a sheet of silpat. Cook in the microwave for 20 minutes, take the melted cheese from the bottom and immediately place it in a steel bowl, shaping it with hands.
Place the cream, Asiago and Taleggio in cubes, Mascarpone and Torcolato into a saucepan, boil for one minute and add salt.
Cook the pasta in salted boiling water for two minutes, drain when al dente and add grated Parmesan to the cheese sauce whip together with a ladle of the pasta’s cooking water.
Place the Asiago basket with the fettuccine in sauce inside on a warm plate. Garnish with marjoram and slices of tomato dressed with oil.
RISOTTO MANTECATO AI TORRESANI WITH TORCOLATO AND ASIAGO
600 g rice
Salt and pepper
150 g butter
1 bunch of herbs
3 dl Torcolato
200 g Asiago
2 cloves of garlic
1/2 dl oil
1,5 lt broth
Pluck and clean pigeons and place in a saucepan with oil, salt, pepper, garlic and herbs, brown and add half of Torcolato. Finish cooking in oven at moderate heat.
Remove bones from pigeon and keep only the meat and juice.
Finely chop the onion and brown it off, add the rice and add a bit of Torcolato, add the broth, pigeons and some of their juice.
Once cook mix in with butter, Asiago and the Torcolato left.
Serve al dente and with a bit of grated Asiago.