Testun with Barolo D.O.C.G.
Testun al Barolo D.O.C.G., a typical Piedmontese cow's milk cheese, is matured in a tufa cave for about 140 days on wooden boards. Once matured, it is placed on marc made from the red grapes of Barolo D.O.C.G. for about 1 month. 600 g wheel.
Ingredients: cow's milk from free-range cows.
suggestions: Grilled vegetables with testun fondue in Barolo, toasted hazelnut crunch and carasau bread. Grilled vegetables with testun al barolo sauce and toasted hazelnuts are a fresh side dish enriched by a sauce made of a typical cheese of Piedmont, whose name, "testun", means "big and hard head". In fact, the shape is that of a large cylinder and it is a hard cheese, obtained from a mixture of sheep and cow's milk. After processing, this cheese is aged in the marc of Barolo (Nebbiolo grapes of course). The creaminess of this fragrant and very special sauce, combined with the crunchiness and scents of hazelnuts, is a solid accompaniment to grilled vegetables. Absolutely to try. Wash and slice the vegetables. Brush with extra virgin olive oil and prepare the device for direct cooking. Grill the vegetables, season with salt, pepper and extra virgin olive oil. Prepare the sauce: heat the cream in a small saucepan. Cut the testun into small pieces and add them to the cream. Stir with a licker until the cheese has completely melted. Place the vegetables on a serving dish, and drizzle with the Barolo testun sauce. Give a crunchy note by sprinkling with toasted hazelnuts. Accompany with crispy carasau bread wafers.