Ingredients:   (for 8 portions) - 8 puff-pastry vol-au-vents (6 cms in diameter) - 60 gr. carrots - 60 gr. peas - 60 gr. celery - 60 gr. courgettes - 100 gr. asparagus - 1 medium ripe tomato - 1/2 onion - 50 gr. fresh bacon - 200 gr. béchamel sauce - 200 gr. fresh Montasio cheese - 2 eggs -a pinch of parsley

Preparation:

Chop the onion and the bacon, lightly fry and add the carrots, celery, courgettes and asparagus cut into cubes. Cook for 10-15 minutes, covered, on a medium heat. Peel the tomato by scalding it into boiling water for 2 minutes. Cut it into cubes and add it to the vegetables together with half of the béchamel sauce. Mix well, season to taste and remove from the heat. As soon as it has cooled, mix in the two eggs and fill the vol-au-vents with the mixture. Make a smooth, creamy sauce by adding the Montasio, cut into cubes, to the remaining béchamel sauce and cook over a slow heat. Add a little parsley at the end. Put the vol-au-vents in the oven for 10 minutes: serve on individual plates, pouring a little of the sauce at the side. Add a little handle, made from the puff pastry, to each basket. Serve hot with a salad leaf to decorate.
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Ingredients:   (por 6 people) - 1 lt. water bonded with cornmeal - 50 gr. fresh Montasio cubed (per serving) Sauce: - 250 gr. light chicken broth - 1 tbs. cornstarch - 200 gr. aged Montasio - 50 gr. walnut butter - 1 small white truffel N.B. Have available, small circular aluminum moulds of 8 - 10 cm in diameter.

Preparation:

Bring salted water to a boil. Lower the heat and mash the cornmeal. Cook at low heat for approx. 30 min. Dip the moulds in water. Fill the moulds halfway with the polenta. Place the fresh Montasio in the middle pressing it into the polenta. Cover with a veil of polenta and smooth with a spatula. Sauce: boil the chicken broth. Dissolve the cornstarch in a ladle with cold water. Mix the cornstarch into the hot broth and bring to a boil. Add the aged Montasio, grated, pour the mixture into a blender is in operation. Blend until the mixture becomes creamy. Add a little truffle into the sauce. To serve the pie:heat in a double-boiler (bain-marie) remove from the mould, place on a dish, pour over the sauce and, as a final touch, grate the remaining truffle. Garnish with parsley and a carrot rose and serve.

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