Asiago PDO puffs

Bignè di Asiago DOP

Asiago PDO puffs

Chef Adele Forgione will demonstrate how to use and enhance the flavours of Asiago DOP and Grana Padano DOP products from Veneto and Friuli Venezia Giulia (Terre del Prosecco DOC)


* 1 ½ cup all purpose flour
* 1 ½ cup water
* 130 gr. unsalted butter
* 1 tsp. sugar
* ½ tsp salt
* 8 large whole eggs
* 350 gr. Grana Padano DOP, grated
* 350 gr. Asiago DOP, shredded

For Frying:
Canola oil


Add the water, butter, sugar and salt to a pot and bring to a boil
Add the flour and mix with a wooden spoon and cook for 2 minutes
Transfer the dough into a mixer and mix using a paddle attachment
As the dough mixes add the eggs one at a time
Add both the Grana Padano DOP and Asiago DOP cheeses

In a separate pan bring frying oil to a temperature of 180°C or 350 °F
Carefully spoon the mixture into the oil and fry for 5-6 minutes until golden and cooked through

Top generously with grated Grana Padano DOP and cracked pepper.

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

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