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Ingredients for 4 people
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- 1 pound Montasio cheese
- ¼ cup (4 tablespoons) butter
- 2 ½ tablespoons extra virgin olive oil
- 7 ounces asparagus tips
- 4 quail eggs
- ½ cup onion
- salt and black pepper to taste
Le Ricette
Cheese Medallions with Asparagus Tips and Quail Eggs
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
1 pound Montasio cheese
¼ cup (4 tablespoons) butter
2 ½ tablespoons extra virgin olive oil
7 ounces asparagus tips
4 quail eggs
½ cup onion
salt and black pepper to taste
Ingredients
Asiago DOP
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in northeastern Italy.
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in northeastern Italy.
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Montasio Cheese | Asiago Cheese | 1 pound |
Preparation 25 minutes preparation + 15 minutes cooking
Peel and slice the onion into thin strips. Heat a small amount of oil in a pan over medium heat. Lightly sauté onions until soft. Add half of the asparagus. Season with a pinch of salt and pepper. Cook over low heat for about 5 more minutes. Meanwhile, hard boil the quail eggs in a pot of salted water for 4-5 minutes.
Cut the Montasio into round slices about ¼ inch thick. Place the first four Montasio rounds in a non-stick pan. Add the asparagus tips and cover with another slice of cheese. Melt slightly for a few seconds, then flip the cheese crisps with two spatulas. Remove from the heat after a few seconds.
Place the cheese crisps in the center of a platter. Surround with the peeled quail eggs, cut in half. Garnish with the remaining asparagus tips before serving.
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