A typically alpine region where breeding plays an essential role. But not only that, also artisan cheeses, fine cured meats, digestive drinks. We start with the appetizers and the main starter of this region is the Valdostana Fonduta, but also the raw meat rolls.
For the first dishes there is only spoilt for choice, including soups, soups, polenta. And for the latter meat is the ingredient that never fails in a Valdostan menu. So here are the Valdostana steaks and the civet roe deer. There is no shortage of sweets, one better than the other, such as Cogne cream or sweet tiles. One particular place has the famous Valdosta coffee, flavored with brandy and lemon zest. This coffee is traditionally drunk in the cup of friendship, a cup of low wood and belly, with several spouts from which the diners will drink one after the other.
Let’s start with the starters and the most famous:
La Fonduta Valdostana
Required for the Valdostana fondue
- 500 grams of fontina cheese
- 4 eggs
- 60 grams of butter
- half a litre of whole milk
- salt, pepper just enough
- homemade bread or croutons of bread to accompany.
Preparation of Valdostana fondue
Dice the cheese and put it in the milk for about 3 hours. To better enjoy this recipe you would need the classic fondue pan with the alcohol cooker below, to always keep the cheese at the right temperature, while diners think to distribute it over toasted or fried bread croutons and then consumed immediately warm.
Let’s go back to the recipe and transfer the cheese and milk into the fondue pan and start melting it, now incorporate the butter and egg yolks one by one. Adjust the salt and pepper and when the cheese has reached a creamy consistency serve immediately very hot.
Raw meat rolls
Necessary for the preparation of raw meat rolls
- 400 grams of veal sirloin or carpaccio cut into thin slices
- 180 grams of valerian salad
- 130 grams of Valdostana fontina cut into slices
- juice of 1 lemon
- a bay leaf
- a dollop of rosemary
- 3 juniper berries
- 1 garlic clove
- 1 tbsp mustard
- 1 deciliter of olive oil
Preparation of raw meat rolls
Prepare a sauce with oil, lemon juice, mustard, chopped garlic, bay leaf, rosemary and juniper berries. Leave the sauce to rest for at least 2 hours. Finish remove the rosemary sprig, bay leaf and juniper berries. Prepare the meat now, taking the slices and placing on them slices of fontina and a few leaves of valerian. Roll the meat and stop with a toothpick. Wet the rolls with the sauce and bring to the table accompanied by valerian and slices of toasted bread.
Now let’s move on to the first dishes
Polenta withethel
Necessary for polenta tincia
- 400 grams of yellow flour
- 200 grams of fontina
- 100 grams of butter
- salt as needed
Preparation of polenta tincia
In a pot that can be prepared the polenta by putting the yellow flour to cook in the water for about 35 – 40 minutes (follow the instructions given by corn flour).
When the polenta is cooked add the diced fontina and butter. Stir to melt the butter and cheese well and serve very hot after adjusting the salt.
Chestnut soup
Necessary for chestnut soup
- 200 grams of dried chestnuts
- 150 grams of barley
- 200 grams of cloito
- 500 grams of potatoes
- an onion
- a celery rib
- a carrot
- 30 grams of butter
- 4 tablespoons of olive oil
- a meat broth nut
- salt as needed
Chestnut soup preparation
The day before put the chestnuts soaking and leave them at least 24 hours.
In a pot able to put the oil and butter to brown the diced vegetables, the finely chopped onion and the chopped chard.
After a few minutes add about 3 liters of water and the nut stock. Add the chestnuts, adjust the salt and continue cooking for about 2 hours with a covered pot. Finally put the barley and continue cooking. Serve very hot.
Valpelline soup
Necessary for valpelline soup
- 500 grams of homemade bread cut into slices
- 500 grams of Valdostana fontina
- 300 grams of cabbage
- 80 grams of butter
- 1 and a half litres of meat stock
- a pinch of nutmeg
- a pinch of cinnamon
- salt and pepper just enough
Preparing valpelline soup
First cook the cabbage leaves in the broth. Drain the leaves and flavor them with a pinch of nutmeg and cinnamon. In a baking tin start with a layer of slices of bread, on top will go the cabbage leaves, then slices of fontina. A pinch of salt and pepper and continue with the layers until the ingredients are exhausted.
Cover with slices of fontina, drizzle with the meat broth and put in the oven already hot at 180 degrees for about 45 minutes. Serve after letting stand for at least 5 minutes.
Now let’s move on to the seconds.
Valdostana cutlets
Necessary for Valdostana cutlets
- 8 slices of veal slit
- 150 grams of Valdostana fontina
- 2 eggs
- 250 grams of sliced ham
- 100 grams of butter
- salt, pepper, breadcrumbs and oil to fry just enough
Preparation of Valdostana cutlets
On 4 of the slices of veal slices put the fontina cut into slices and the slices of cooked ham.
Go and put the other 4 slices of meat on top.
In a frying pan melt the butter and after passing the slices of meat into the beaten egg with a little salt and in the breadcrumbs cook them over a high heat for at least 7 – 8 minutes.
Pass in the paper towel to remove the excess butter and after adjusting the salt serve hot.
Valdostana roe deer
Necessary for Valdostana roe deer
- kg 1 of roe deer meat
- 1 onion
- 1 carrot
- 1 rib of celery
- a bottle of red wine
- a pinch of cinnamon
- 4 juniper berries
- 4 cloves
- 3 bay leaves
- a sprig of thyme
- a few tablespoons of olive oil
- a small glass of brandy
- 300 grams of chopped tomatoes
- meat broth, salt, pepper and cooking cream just enough
Preparation of roe deer at Valdostana
A couple of days before you start to prepare the marinade in which to leave the roe deer.
Cut the roe deer meat into small pieces and put the meat in a bowl that is capable of finely chopped vegetables and also aromas, i.e. cinnamon, juniper, cloves, bay leaf and thyme. Adjust the salt and pepper and drizzle with red wine. Turn the meat from time to time.
After this time, heat the oil in a rather large saucepan. As soon as it is hot put the roe deer to brown (set aside the marinade). Wet with brandy and evaporate completely.
Sprinkle with a little flour and add the marinade and peeled tomatoes into pieces. Use the lid to cook for at least 3 and a half hours 4.
If the bottom tend to dry too much add a little meat broth.
When the meat is cooked, remove from the pan and put in a serving dish. At the bottom of the cooking add a few tablespoons of cooking cream and with this sauce cover the bits of roe deer and bring to the table.
Carbonada Valdostana
Necessary for the Valdostana carbonada
- 800 grams of chopped beef flesh
- 2 onions
- 1 bay leaf
- 4 juniper berries
- a sprig of rosemary
- a few sage leaves
- 50 grams of butter
- a pinch of cinnamon
- 4 tablespoons of olive oil
- 2 tbsp flour
- half a litre of red wine
- meat broth, salt and pepper just enough
Preparation of the Valdostana carbonada
About 12 hours before cooking we prepare the marinade for the meat.
In a large bowl put the chopped beef flesh, chopped onions, bay leaf, juniper berries, rosemary sprig and sage. Add a pinch of cinnamon and red wine and leave in the refrigerator covered with a sheet of cling film.
After this time, take the meat in pieces and in a pan with the oil and butter brown all over the place. Remove the meat and set aside and in the usual cooking bottom put the onions with a glass of water and leave to withdraw, add the flour, stirring well.
In the same pan put the meat, pour the marinade sieve to remove the pieces of flavorings and cook for at least 3 hours with the lid. If the cooking bottom tends to dry too much wet with meat broth. Before serving, adjust the salt and grind fresh a little black pepper.
Let’s move on to the cakes.
Valdostane tiles
Necessary for Valdostane tiles
- 200 grams of sugar
- 60 grams of flour
- 70 grams of butter
- 100 grams of toasted almonds
- 100 grams of hazelnuts
- 4 eggs
- milk and salt just enough
Preparation of Valdostane tiles
First finely chop the hazelnuts and toasted almonds. Then in a bowl mix the mince with the flour, sugar and softened butter.
Apart from whipping the eggs with a whisk and then add them to the rest. Put a pinch of salt and continue to knead the dough until you get a homogeneous mixture.
To cook, in the oven plate lined with aluminum foil, remotely put small amounts of the compound trying to flatten it. Put the plaque in the oven already hot at 180 degrees for about 10 minutes.
St Vincent’s Torches
Necessary for the torches of Saint Vincent
- 600 grams of flour
- 250 grams of butter
- 150 grams of sugar
- a pinch of salt
- 5 grams of brewer’s yeast
- butter and flour to grease the baking
Preparation of the torches of Saint Vincent
In a saucepan, dissolve the yeast in a tablespoon of warm water. After an hour put a tablespoon of flour and let it ferment.
Meanwhile, put the flour, a pinch of salt and baking powder on the pavement, add enough water and work to obtain a smooth and soft dough. Make a ball and put in a floured bowl covered with a cling film at least two hours, in a warm place.
After this time resume the dough, add the butter and knead the dough for a few more minutes. Put it once more to rise blanket for another hour.
I resume the dough cut into pieces and with the hands make cylinders the size of a pencil and then cut them into pieces of about 10 centimeters. Fold these cylinders until the two parts are touched, close and put these biscuits in the buttered and floured baking tin. Bring the oven to 200 degrees and bake the baking soil for about 15 minutes. They wear cold.
