Asiago Cheese Pasta: Perfect Pairing For The Dish

Asiago is a popular Italian cow's milk cheese with a nutty, slightly sweet flavour. It is often used in pasta dishes, and can be melted, cubed, grated or shaved. When it comes to choosing another cheese to pair with Asiago in a pasta dish, you have a lot of options. Parmesan is perhaps the most obvious choice, as the two have similar flavours and textures, and are often mistaken for each other. However, you could also try grana padano, manchego, pecorino romano, gruyere, or cheddar.

Asiago cheese sauce with garlic, lemon zest, and cream cheese

Ingredients

• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 1 teaspoon grated lemon zest
• 2 teaspoons all-purpose flour
• 1 cup low-fat (2%) milk
• 2 tablespoons Neufchatel or low-fat cream cheese
• 3/4 cup grated Asiago cheese, plus more for topping
• 3 tablespoons chopped fresh parsley
• 12 ounces fresh fettuccine
• Freshly ground pepper
• Kosher salt, to taste

Method

• Melt the butter in a skillet over medium heat.
• Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute.
• Add in the flour and cook, stirring, for 1 minute.
• Whisk in the milk and salt and cook, whisking constantly, until just thickened, about 3 minutes.
• Add the Neufchatel and Asiago cheese; whisk until melted, about 1 minute.
• Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the fettuccine and cook until al dente, 2 to 3 minutes.
• Reserve 1 cup of cooking water, then drain the pasta and return to the pot.
• Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen.
• Season with salt and pepper.
• Divide among bowls and top with Asiago cheese and pepper.

Tips

• You can use any type of pasta you like, such as penne, cavatappi, or spaghetti.
• You can skip adding extra salt to this recipe as the salted butter and cheeses may be enough.
• You can substitute whole milk or half-and-half for the heavy cream without changing the consistency of the sauce too much.
• You can add other herbs such as smoked paprika, oregano, parsley, basil, and granulated garlic.
• You can add meat such as roasted chicken or vegetables to the dish.
• This sauce can also be used as a drizzle for meats, veggies, or as an Asiago pasta sauce.

Asiago and spinach stuffed shells

Ingredients:

• Jumbo pasta shells
• Spinach (fresh or frozen)
• Ricotta cheese
• Asiago cheese
• Mozzarella cheese
• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• Tomatoes
• Tomato sauce
• White wine
• Basil
• Parsley
• Salt and pepper
• Butter
• Flour
• Milk

Method:

First, cook the pasta shells according to the package instructions until al dente. Drain and rinse under cool water.

Meanwhile, prepare the filling by combining spinach, ricotta cheese, garlic, a portion of the grated Asiago and mozzarella, and season with salt and pepper. Mix well.

For the sauce, melt butter in a saucepan over medium heat. Add flour and cook for a minute, then slowly pour in milk, whisking constantly. Add in the remaining Asiago cheese and cook until melted. Season with salt and pepper.

Spread a layer of tomato sauce in a baking dish. Stuff each pasta shell with the spinach-ricotta filling and place them in the dish. Pour the Asiago cream sauce over the shells and top with the remaining mozzarella cheese.

Bake in the oven at 350°F for about 25 minutes, or until bubbly and golden. For an extra golden crust, broil the top for a minute, watching carefully.

Let the dish cool for about 10 minutes, garnish with chopped parsley, and serve.

Tips:

• You can prepare this dish ahead of time and bake it just before serving.
• For a vegan version, substitute crumbled tofu for ricotta and use non-dairy mozzarella and Asiago cheese.
• If you prefer a lighter sauce, you can substitute whole milk or half-and-half for the cream.
• This recipe is very versatile; feel free to add more vegetables or proteins of your choice, such as chicken, prosciutto, or shrimp.

Asiago cheese bread

Ingredients

• Bread flour
• Instant yeast
• Salt, sugar, and black pepper
• Milk & butter
• Asiago cheese

Method

Mix the dry ingredients in a bowl. Whisk together the flour, yeast, sugar, salt, and pepper. Set aside.

Heat the milk and butter. Put the milk in a microwave-safe bowl and heat it to 120-130ºF so that the butter starts melting. Ensure the temperature is just right to activate the yeast without killing it.

Combine the dry and wet ingredients. Stir the milk mixture into the flour mixture and mix on low speed using a paddle attachment until smooth. Add in shredded Asiago cheese and mix until combined.

Knead the dough. Gradually add the remaining flour to make a soft dough. Knead the dough in a stand mixer with a dough hook for 5 minutes. The dough should still be slightly sticky.

Let the dough rise. Spray a large bowl with cooking spray. Add the bread dough to the bowl, turning it over so that the cooking spray coats both sides. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place until it is almost doubled (30-45 minutes).

Shape the dough and let it rise again. After the first rise, punch down the dough and divide it into two pieces. Shape each piece into a loaf. Place the loaves on a baking sheet lined with parchment paper. Cover the loaves and let them rise again for 20-30 minutes.

Bake the bread. Preheat the oven to 375ºF. Whisk together an egg and water in a small bowl to make an egg wash. Brush the tops of the loaves with the egg wash, then sprinkle the remaining cheese on top. Bake for 30-35 minutes, until lightly golden brown. The internal temperature of the bread should be 190ºF.

Variations

You can also shape the dough into rolls or bread bowls. For rolls, divide the dough into 12 equal-sized balls and place them in a greased 9x13 pan. Brush the tops with egg wash and sprinkle with Asiago cheese. Bake for 22-24 minutes, or until golden brown.

For bread bowls, divide the dough into 4 large balls and let them rise for an additional 20 minutes. Brush the tops with egg wash and sprinkle with Asiago cheese. Bake for 30-35 minutes, or until golden brown. Allow the bread bowls to cool, then slice off the tops and pull out the fluffy interior, leaving at least 3/4 inch of bread on the walls. Fill the bread bowls with soup or stew.

Asiago and rosemary focaccia

Ingredients

• 2½ cups lukewarm water
• 2¼ tsp active dry yeast
• 2 tsp honey or agave
• 5 cups all-purpose flour
• 1 tbsp kosher salt
• 1½ tsp dried whole rosemary
• 1½ tsp minced fresh garlic
• ¼ cup olive oil
• Freshly grated asiago

Method

• Add the lukewarm water, honey, and yeast together and stir well. Let the mixture sit for 10 minutes to activate the yeast. A layer of foam should form on the surface.
• In a separate bowl, whisk together the flour, salt, rosemary, and garlic. You can use a stand mixer or mix by hand.
• Add the yeast mixture to the flour mixture and combine.
• Cover the dough and refrigerate for at least 1 hour, but preferably 8 hours. The dough will expand.
• Preheat the oven to 170°F to proof the dough. Butter a 9x13 pan and drizzle with olive oil.
• Using a fork in each hand, gather the edges of the dough and lift and fold it into the center of the bowl. Turn the bowl a quarter turn and repeat this process 2 more times to deflate the dough and form it into a ball.
• Place the dough in the pan and pour over any excess olive oil.
• Turn off the oven and place the pan on the center rack. Let the dough proof for 1½ hours or until it reaches the edges of the pan.
• Preheat the oven to 450°F.
• Using your fingers, press deep dents into the dough.
• Sprinkle asiago cheese all over the surface of the dough.
• Bake for 25-30 minutes, rotating the pan halfway through.
• Serve warm or freeze for later.

Asiago cheese ball

Ingredients

• 1 cup of grated Asiago cheese
• 1 cup of cream cheese
• 3 cloves of garlic, minced
• 1/2 cup of toasted pecans, chopped
• 1/4 cup of fresh parsley, chopped
• Salt and pepper to taste

Optional Ingredients

• Crackers
• Bread
• Meat (e.g. prosciutto, salami, or ham)
• Fruits (e.g. apples, grapes, or figs)
• Nuts
• Crackers
• Bread

Instructions

• In a medium-sized bowl, mix together the Asiago cheese, cream cheese, garlic, pecans, and parsley until well combined.
• Season the mixture with salt and pepper to taste.
• Form the mixture into a ball and place it on a serving plate.
• If desired, roll the cheese ball in additional chopped pecans and parsley to coat the outside.
• Serve the Asiago cheese ball with crackers, bread, and your choice of optional ingredients for a delicious and elegant appetizer.

Tips

• For a stronger garlic flavour, you can roast the garlic cloves before mincing and adding them to the cheese mixture.
• If you prefer a smoother texture, you can use a food processor to blend all the ingredients together until well combined.
• To make a larger batch, simply double or triple the ingredient quantities as needed.
• This cheese ball can be made ahead of time and stored in the refrigerator until ready to serve.

Variations

• For a more savoury option, mix in some crumbled bacon or chopped green onions to the cheese mixture.
• If you want to add some colour and sweetness, try incorporating dried cranberries or apricots into the cheese ball.
• To make a spicy version, add a pinch of cayenne pepper or red pepper flakes to the cheese mixture.

Storage

The Asiago cheese ball can be stored in an airtight container in the refrigerator for up to 3-4 days.

Serving Suggestions

• This cheese ball is perfect for entertaining and can be served as an appetizer or snack at your next gathering.
• For a more substantial dish, serve it as part of a charcuterie board or alongside a fresh fruit salad.
• It also pairs well with a variety of wines, such as a full-bodied red like Cabernet Sauvignon or a crisp white like Pinot Grigio.

Nutritional Information

• Asiago cheese is a good source of protein and calcium.
• It also contains beneficial bacteria that can support digestive health.
• However, it is high in fat and sodium, so it should be consumed in moderation as part of a balanced diet.

Fun Facts

• Asiago cheese is a versatile ingredient that can be sliced, grated, melted, or cubed, making it perfect for a variety of dishes.
• It is a popular Italian cheese made from cow's milk and has a D.O.P. status, meaning it can only be produced in specific regions of Northern Italy.
• The flavour and texture of Asiago cheese can vary depending on how long it has been aged, ranging from medium to hard.

Enjoy your Asiago cheese ball, and feel free to experiment with different ingredients and serving suggestions to create your own unique version!

Frequently asked questions