- Main courses
Fondant Potatoes with Aged Asiago DOP, Yogurt, and Trout Roe
Simple ingredients for
a wow-effect-dish
Ingredients (1 portion):
40g plain yogurt
Trout roe, to taste
10g aged Asiago cheese
1 peeled potato
20g butter
20g aged Asiago cheese
Aromatic herbs
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Duration
25 minutes
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Difficulty
Easy
1, 2, 3, Let’s go
Fondant potatoes:
Boil whole potatoes for about 10 minutes until just tender. Slice some aged Asiago DOP and set aside. Use a spoon to scoop out small potato balls.
In a pan, melt butter with fresh herbs over low heat. Add the potato balls and simmer gently in the herbed butter for another 10 minutes. Transfer the potatoes to a baking tray, top with thin slices of Aged Asiago DOP, and bake for 5 minutes until the cheese melts.
Plating:
Spoon some plain yogurt onto each plate as a base.
Arrange the fondant potatoes in a circle.
Finish with trout roe as needed.
Discover the protagonist
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Aged Asiago PDO
Aged Asiago PDO
Cheese produced with cow’s milk, salt and rennet.
Milk collected only within the pdo area in north italy.Sweet and tasty cheese.
It has a soft and delicate texture, with small or medium sparse holes and a straw-like color.Produced with semi-skimmed milk selected in the farms of the beautiful mountains and valleys of Trentino and Veneto that guarantee its quality and enhance its taste.
Great when eaten alone with a piece of bread but it can also be used in many recipes. It has a high presence of protein with a well-balanced presence of fat.
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Aging
from 3 to 9 months
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Wheels
from 8 to 10 kg
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