Formaggella del Luinese casserole with primo sale cheese and red wine reduction, Varesino honey and pomegranate.


For stencil coating

  • 100g milk
  • 60g butter
  • 100g cream
  • 70g flour
  • 70g instant polenta
  • 1 egg
  • 60g spelt

For the two fillings

  • 150g Formaggella del Luinese
  • 100g milk
  • 20g flour
  • 70g cream
  • 2 eggs
  • 150g primo sale cheese
  • 50g milk
  • 1 egg
  • 20 g fragrant herb

For the sauce

  • 4 dl red wine
  • half shallot
  • 1 tsp chestnut honey

Preparation Formaggella del Luinese casserole

  • Boil milk with butter, cream and add instant polenta. Stir and cook for one minute.
  • Add flour, spelt and take off the stove while stirring.
  • As it warms, add egg and stir. Butter 8 stencils and add this dough by making it half centimeter thick.
  • For the Formaggella filling: boil milk and cream with flour diluted with cold water. Mix with a whip and slowly make it boil. Then add chopped formaggella and melt it with low heat.
  • For primo sale cheese filling: blend cheese with milk and fragrant herbs and at the end add the egg. Fill the stencil for ¾ and cook them in the oven at 200°C for 9 mins.
  • For the sauce: brown the shallot with a bit of butter, add honey, slightly caramelize it and deglaze with red wine until the consistency will be similar to a syrup.
  • Put your casseroles on a plate, add the sauce and garnish with fragrant herbs.