Le Ricette

Cheese Medallions with Asparagus Tips and Quail Eggs

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
40 min
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DIFFICULTY
Medium
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TYPE
Appetizer


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


asparagus
Montasio
quail egg

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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Montasio Cheese Asiago Cheese 1 pound

Preparation 25 minutes preparation + 15 minutes cooking

1
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.

2
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.

3
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.


Prodotti tipici (1)



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 ...

Tags: Spring, Cheese, Summer, Autumn, Winter




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