It is a milk cream, whose soft delicacy comes out powerfully at the very first taste.
This cheese is like a soft hug, protected by its edible crust that has been formed after the salting and a maturing time that never lasts more than twenty days.The piedmontese cheese-making tradition reaches its delicateness peak in this "Toma del Frà" cheese. Its slightly bitter scent makes a perfect match with caramelised onions and endive, "dumpling with Toma" with wild sprouts or even in the lling of a puff pastry recipe together with wild beets and poppy leaves.
TORTELLI WITH BEETROOT, TOMA DEL FRÀ AND CORIANDER.
Toma del Frà
For the pastry: 200g semolina, 300 g. "00" flour, 2 eggs, 5 egg yolks, salt to taste, 1 tablespoon extra-virgin olive oil, one blended beetroot (already boiled).
Mix all the fresh pastry ingredients on a pastry board. When it is ready, wrap it into cling lm and leave to rest for about 15 minutes. Then roll it with a sheeter or a rolling pin. Cut the pastry into rounds with a dough cutter or knife. With a tablespoon, place the "Toma del Frà" cheese on the pastry and seal the tortello.
For the sauce: take one boiled beet, peel it and cut into cubes. Cook the tortelli in slightly salted water, drain and season with extra virgin olive oil. Place the beetroot, the cooked tortelli and the coriander sprouts in the dish.