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