asiago

This creamy baked fettuccine has a blend of Parmesan and Asiago cheese, giving it tons of nutty flavor.

Creamy Baked Fettuccine With Asiago

fettuccine pasta

grated Asiago cheese, (plus 1/4 cup)

creme fraiche

Parmesan

thyme leaves

salt

black pepper

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

Asiago Pasta Salad is a simple summer side dish that plays well with any meal. Think buttery farfalle drenched in cheesy mayo with a touch of pimento and black olive.  Aka heaven on a paper plate.

Asiago Pasta Salad

Farfalle (bow tie) pasta

mayonnaise

tsp garlic powder,

tsp salt,

tsp fresh cracked black pepper,

pimentos,

black olives

grated Asiago cheese,

Cook the pasta in plenty of salted water until al dente.  Drain and rinse briefly.  Let drain well then add to a mixing bowl.  Toss the warm pasta with half of the mayonnaise, cover, and chill for an hour or so.

Add the rest of the ingredients to the pasta and toss well.  Chill thoroughly before serving.

La torta salata al radicchio è una pietanza sfiziosa, perfetta da servire come antipasto,  può essere anche un'ottima proposta di secondo vegetariano.

Torta salata al radicchio

Radicchio tardivo 500 g

Pasta Sfoglia 230 g

Cipollotto fresco 160 g

Uova 2

Panna fresca liquida 125 g

Parmigiano Reggiano DOP da grattugiare 50 g

Olio extravergine d'oliva 1 cucchiaio

Asiago 50 g

Sale fino q.b.

Pepe nero q.b.

There is not much to say about this salad—it is as charmingly simple and straightforward as it appears. You could likely just copy it without a recipe. The point I do want to stress, however, is the necessity of making your own salad dressings. There is all sorts of junk in store-bought dressings and they don't taste nearly as fresh—not to mention that it's ridiculously easy to whisk a few things together or put them in a mini blender. This particular dressing hovers around the vinaigrette family, with just enough crème fraîche to coat the leaves with the thinnest amount of creaminess. Be sure your leaves are cleaned and fully dry so the dressing can cling on. The recipe yields enough for the given salads, but I typically double it so I have extra on hand.

The House Salad

butter lettuce

jicama,

pomegranate seeds

cheese

crème fraîche

olive oil

honey

scallion, white part only, finely chopped

apple cider vinegar

sea salt

pepper

Epicurious

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.

La salsa Mornay è una besciamella rinforzata, una salsa ideale per accompagnare pesce al forno, verdure grigliate o per farcire bombe fritte salate.

Salsa Mornay

Asiago stagionato, da grattugiare 80 g

Farina 00 80 g

Latte intero 500 ml

Burro 50 g

Panna fresca liquida 35 ml

Tuorli 2

Sale fino 1 pizzico

This easy asiago &amp; broccoli shells dish is the perfect weeknight vegetarian dinner — the whole thing can be on your dinner table in 20 minutes!

Asiago and Broccoli Shells Pasta Recipe

garlic, minced (to taste)

¼ tsp red pepper flakes (plus more for serving if desired)

broccoli

asiago, shredded (parmesan can work too)

salt and pepper (to taste)

red onion

Cook your medium shells according to package directions in a large pot of salted water. While the water comes to a boil, chop your broccoli bits (into small pieces since they&#039;re not cooking for long), mince your garlic, and chop your red onion if you&#039;re using it. 

While your pasta is cooking, add the olive oil, red pepper flakes, and minced garlic to a large sauce pan on medium-low heat. Stir gently, and let it cook for at least five minutes.

When there&#039;s just a few minutes left for the pasta to cook, add your chopped broccoli bits (and red onion, if using) and salt and pepper (to taste) to the olive oil mixture. Stir well and turn the heat to medium.

Before you drain your pasta, reserve three tablespoons of the salty pasta water and set aside.Once you&#039;ve drained the pasta, add it to the broccoli mixture and stir well. Then, add the reserved pasta water and the shredded asiago and stir for at least another minute, until the liquid is mostly absorbed and the cheese is melted. I serve mine topped with a bit more asiago, red pepper flakes, and ground black pepper. Sometimes I&#039;ll add an extra splash of olive oil too. Dig in and enjoy!

fettuccine or pappardelle pasta

Top 7 asiago recipes from across the web

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Creamy Baked Fettuccine With Asiago

Asiago Pasta Salad

Torta salata al radicchio

The House Salad

Salsa Mornay

Asiago and Broccoli Shells Pasta Re...

Creamy Baked Fettuccine With Asiago

Top 7 asiago recipes from across the web

The most viewed asiago recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Baked Fettuccine With Asiago

Asiago Pasta Salad

Torta salata al radicchio

The House Salad

Salsa Mornay

Asiago and Broccoli Shells Pasta Re...

Creamy Baked Fettuccine With Asiago

The most viewed asiago recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine