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