Latteria Perenzin
Bavarese with Montasio

Bavarese with Montasio


Ingredients for 4 servings

90 gr butter
100 gr flour
500 gr milk
Montasio Mezzano (6 months aged) 300 gr
2 egg whites



In a little pot pour the flour and a little salt. On a low heat add the milk and keep the béchamel not so dense. Mix it with the nutmeg until the béchamel turns to be elastic.
In the meantime mix the two egg whites and combine them with the béchamel. Add the graded Montasio and pour the mixture into moulds and put them in the oven at 150 ° C for about 15 minutes.
Turn the moulds down on the plate and serve with little vegetables cubes.


“….The landscape of the valley, at the foot of the Alps, their beauty…in this world made of perfumes and colours that run together like the seasons do, Gigetto Restaurant gives soul to the quality. The cousine is traditional culture; the welcome is unique and warm…