Cut the Asiago Fresco PDO cheese into cubes and fry it in butter in a large skillet; wash the spinach, leave it wet and cook for a few minutes covered.
Add the spices and cumin seeds, finely chopped ginger and garlic and finally the finely sliced onion to the frying pan where the cheese was browned. Brown the onion, then add the tomato puree. Blend the spinach to a cream and add the spicy tomato sauce. Pour the creamed spinach in a pan, add the fried cheese and simmer for a few minutes. Add the cream and cook until it becomes thick and velvety; season with salt and serve.

Preparation time: 40 min