For the filling: Prepare the bechamel sauce with Fresh Asiago PDO, melt the butter and the cheese cubes in a saucepan, add the sifted flour. Let it cook for a few minutes stirring continuously and avoid browning the mixture. Remove the pan from the flame and add the hot milk while stirring continuously. Put the pan back on the flame again and bring to a boil. Cook for 15 minutes until the sauce thickens and let it cool. In the meantime clean, finely chop zucchini flowers and Sauté in a pan with a tablespoon of oil. Add the zucchini flowers to the cold bechamel sauce.
 

For the dough: Mix all the ingredients (½ Lt of milk, 3 eggs, 100 gr of flour and salt) and lay a sheet of thin dough and cut out a 15 cm disk. Parboil for a few minutes in boiling water. Put a generous spoonful of filling in the centre of the disk of dough and close it by twisting with the chives slightly blanched in boiling water, to make it more doughy. Bake in the oven preheated to 180° for 8 minutes.

Preparation time: 45 min

Cooking time: 12 min