Ingredients:   (for 6 people) - 12 veal cutlets weighing about 50 gr. each - 150 gr. of fresh Montasio cut into cubes - 12 heads of porcino mushrooms (if they are out of season you can use champignons)

Preparation:

Hammer the cutlets until they are thin. Place a handful of Montasio cubes in the middle of each, fold the meat into four so that the Montasio doesn't come out while it is cooking. Thread a mushroom followed by a piece of meat onto the kebab sticks, and continue until the stick is full. Season with olive oil, salt and pepper and then cook slowly on the grill. Put the kebabs into the oven, heated to 180° C, for the last 5 minutes. Prepare the Montasio sauce apart. Soak the cheese in 100 gr. of milk for a couple of hours. Mix the milk and Montasio slowly over a bain-marie, and add the egg yokes. Arrange the kebabs on a plate on top of a spoonful of hot Montasio sauce.

Ingredients:   (for 4 people) - 600 gr. of medium Montasio (6 months) - 2 Abate pears - 1 boiled potato - 2 slices of smoked bacon - a little onion - black pepper - 300 gr. of rocket

Preparation:

Brown the chopped bacon in a non-stick frying pan. Add the sliced onion (just enough to give a taste), the cheese and the potato, all cut into chunks. Add the pepper. When the Montasio has melted add the peeled, cut pears. Mix well and cook over a moderate heat until it becomes like an omelette cooked on both sides.
Serve cut into slices on top of the rocket. .

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