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Papaline with saffron sauce, bacon and tomato

Papaline al Montasio con salsa di zafferano, pancetta e pomodoro

Montasio DOP

Papaline with saffron sauce, bacon and tomato

Time: 1 h Lifestyle: Creative Type of cheese: Montasio Course: First

For the dough
320 g mature Montasio PDO
1 kg potatoes
260 g flour
2 egg yolks

For the sauce
300 g "cirietti" (cherry tomatoes)
200 g bacon
50 g shallot
1 g saffron pistils
dry white wine
extra virgin olive oil


Preparation time: 50 min

Cooking time: 10 min

To prepare the papaline first boil the potatoes with their skins, then peel them and mash with a potato masher. Make a classic "fountain" by adding the white flour, the egg yolks and a pinch of salt at the centre. Knead and stretch the mixture with the rolling pin into a half a centimetre layer. Make disks 4 cm in diameter using a dough cutter.
Grate the Montasio Stagionato PDO, distribute a nice dollop on a disk and cover with another, by pressing the edges together so as to form a sort of big ravioli. At this point prepare the sauce. Heat 4 tablespoons of extra virgin olive oil in a frying pan, wither the chopped shallots and sauté the bacon cut into julienne strips (sticks). Add the tomatoes cut in half and saffron diluted with half a glass of white wine. Reduce for a few minutes and add salt. Meanwhile, cook the papaline in boiling water.
When the sauce has reached the desired density, pour it hot into soup plates, forming a bed on which to lay the dough, sprinkle with grated Montasio to taste.


Preparation time​: 50 min

Cooking time: 10 min