Patrick Oconnell
Asiago is a versatile Italian cheese with a flavour reminiscent of nutty Parmesan. It can be used in a variety of dishes, from pasta to chicken and even as a topping for pizza. With a range of textures from semi-soft to hard, Asiago is commonly melted or grated in cooking applications. Its sharp flavour pairs well with neutral bases such as bread or pasta and sweet ingredients like tomatoes. Asiago is a great choice for a cheese board, adding a unique flavour to charcuterie. It can also be added to bread dough or melted into a fondue or cheese dip.
| Characteristics | Values |
|---|---|
| Cheese type | Cow's milk |
| Flavour | Mild, nutty, sharp, sweet, tangy |
| Texture | Semi-soft to hard |
| Colour | Depends on production and aging processes |
| Common uses | Grated, melted, baked, pasta, chicken, mashed potatoes, pizza, fondue dip, broccoli bisque, cauliflower gratin, bread, bagels |
| Substitutes | Parmesan, Romano |
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What You'll Learn
Asiago as a substitute for Parmesan
Asiago is a semi-hard to hard cheese with a nutty, sharp, and tangy flavour. It is a versatile cheese that can be used in a variety of dishes, including as a substitute for Parmesan.
When substituting Asiago for Parmesan, it is important to note that while they work well for the same sorts of dishes, they do not taste exactly the same. Asiago is a bit sweeter and sharper than Parmesan. However, it can still be used in similar ways. For example, both cheeses can be grated over pasta, casseroles, flatbreads, pizzas, or salads. Asiago can also be melted and baked, making it a good topping for bread or pasta. Its sharp flavour pairs well with neutral bases and sweet ingredients like tomatoes.
In addition to the above, Asiago can be used in a variety of other dishes as a substitute for Parmesan. Some specific examples include:
- Asiago tortelloni alfredo with grilled chicken
- Mac and cheese with Asiago instead of cheddar
- Asiago bagels
- Cauliflower gratin with Asiago
- Asiago broccoli bisque
- Asiago cheese dip
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Asiago with pasta
Asiago is a cow's milk cheese with a flavour reminiscent of nutty Parmesan. It is an Italian cheese that ranges in texture from semi-soft to hard. Its colour, texture and flavour profile depend on the production and ageing processes. Asiago is commonly used in recipes where it's melted and baked. The sharp flavour pairs well with neutral bases such as pasta and sweet ingredients like tomatoes.
Asiago can be used in a variety of pasta dishes. It can be used in place of Parmesan in recipes such as Alfredo. It can also be used in pasta bakes, grated on top of baked pasta dishes, or melted into a cheese dip for an appetiser. Asiago tortelloni alfredo with grilled chicken is a popular dish, as is a simple pasta dish with sun-dried tomatoes.
For a mouth-watering pasta dish, combine tender spaghetti noodles with a rich, velvety sauce made from grated Asiago cheese, garlic, Italian seasoning, and fresh spinach. Boil pasta in salted water according to package directions, reserving one cup of pasta water. In a medium skillet, melt butter and add garlic, cooking for one minute. Add the pasta, sauce, and spinach, and garnish with Asiago cheese and parsley. Serve immediately.
Asiago can also be used to make a pesto, which pairs well with fusilli. This pesto is made with spinach, arugula, walnuts, and red pepper flakes for a spicy kick. The dressed pasta can be served with roasted chicken, fish, or beef.
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Asiago with chicken
Asiago is a cow's milk cheese with a flavour reminiscent of nuttier Parmesan. It is an Italian cheese that ranges in texture from semi-soft to hard. Its flavour profile ranges from mild and sweet to nutty, sharp, and tangy. Asiago is extremely versatile and can be used in a variety of dishes.
When it comes to Asiago with chicken, there are several mouth-watering options to consider.
Asiago Crusted Chicken
For a juicy and crispy chicken dish, try Asiago crusted chicken. Preheat your oven to 375 degrees Fahrenheit. Combine breadcrumbs, Asiago cheese, salt, and pepper in a shallow dish. In another shallow dish, beat an egg. Dip the chicken in the egg, then coat it with the breadcrumb mixture. Place the chicken on a baking sheet coated with cooking spray and lightly spray the chicken as well. Bake for 20 to 25 minutes, or until it is no longer pink in the centre.
Mushroom Asiago Chicken
This award-winning recipe combines chicken, mushrooms, garlic, white wine, and thyme with Asiago cheese for a delicious flavour profile. Pound chicken breasts to a uniform thickness of about 1/4 inch and cut into serving-sized pieces. Heat butter and olive oil in a skillet, dredge the chicken in seasoned flour, and saute until golden on each side. Remove the chicken from the pan and add the remaining olive oil, sauteing mushrooms and garlic until the mushrooms brown. Add white wine and thyme, then pour in cream and heat through. Stir in the Asiago cheese, cooking until the sauce reduces by half. Return the chicken to the pan and heat through, garnishing with thyme.
Creamy Baked Asiago Chicken Breasts
For an easy and cheesy option, try baking chicken breasts with an Asiago cream sauce. Preheat your oven to 375 degrees Fahrenheit and grease a baking dish. Whisk together Asiago cheese, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg. Pour this mixture over the chicken breasts and bake for 40 to 50 minutes, or until the chicken is cooked through. Top with black pepper, balsamic vinegar, and additional Asiago cheese before serving.
Asiago Chicken Breast with Bacon Cream Sauce
Create a sauce by whisking together grated Asiago cheese, low-fat Greek yogurt, chicken broth, garlic powder, and oregano. Pour this sauce over chicken breasts and bake at 375 degrees Fahrenheit for about 45 minutes. Sprinkle the chicken with more grated Asiago cheese and season with black pepper. For extra flavour, add chopped artichoke hearts or sun-dried tomatoes to the sauce.
In addition to these recipes, you can also experiment with using Asiago cheese in pasta dishes that include chicken, such as tortellini Alfredo or macaroni and cheese. The nutty flavour of Asiago can enhance chicken-based dishes and provide a unique twist to traditional recipes.
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Asiago with mashed potatoes
Asiago is a cow's milk cheese with a flavour reminiscent of nuttier Parmesan cheese. Its colour, texture, and flavour profile depend on the production and ageing processes. The two main types of Asiago cheese are Asiago Pressato (semi-soft and partially sweet) and Asiago d'Allevo (a longer-aged hard variety with a nutty flavour). Asiago is extremely versatile and can be used in a variety of dishes.
One popular way to use Asiago is to incorporate it into mashed potatoes. Asiago Herb Mashed Potatoes make for a perfect side dish for a variety of occasions. To make these mashed potatoes, fluffy Yukon gold potatoes are boiled and then whipped together with butter, fresh herbs, cream, and Asiago to create a creamy and cheesy dish. The addition of Asiago brings a layer of creaminess, nuttiness, and salty cheese flavour to the mashed potatoes.
Another variation is Garlic Asiago Mashed Potatoes, which includes roasted garlic for an extra punch of flavour. The potatoes are boiled with garlic cloves and thyme and then mashed with butter, sour cream, milk, cream, and shredded Asiago cheese. The warm milk and cream help the cheese to melt and incorporate into the potatoes. This dish is perfect for Thanksgiving or any other holiday gathering.
Overall, Asiago is a versatile cheese that can be used in a variety of dishes, including mashed potatoes, to add a unique and delicious flavour.
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Asiago on pizza
Asiago is a cow's milk cheese with a flavour reminiscent of nutty Parmesan. Its colour, texture and flavour depend on the production and ageing process. It can be sliced, shaved or grated and melted. Its sharp flavour pairs well with neutral bases such as bread or pasta, and sweet ingredients like tomatoes.
When using Asiago on pizza, it can be cooked. It is recommended to place it underneath mozzarella as Asiago can brown more easily. It can also be used as a finishing ingredient.
- Prepare the dough by combining 200g of ripe sourdough starter with three large handfuls of AP flour and a quarter cup of water and two teaspoons of salt.
- Roll the dough into a ball and let it sit for an hour. Then put it in the fridge for 16 hours.
- Preheat the oven to broil and place a pizza stone on the bottom rack.
- After 15 minutes, switch the oven to 500 degrees Fahrenheit.
- Place the dough on the stone and bake for four minutes.
- Switch back to broil and bake for another three minutes.
- Rotate the pizza and bake for a final three minutes.
- Top with parsley for garnish.
Asiago is a versatile cheese and can be used in many recipes, including pasta, soups, sandwiches, salads and appetizers.
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