Pumpkin Mezzelune with Butter, Sage and Parmesan Ingredients – Serves 4 Method Cook the pumpkin mezzelune in a large saucepan with boiling salted water. The pasta is ready as soon as it comes to the surface. Meanwhile, melt the butter over low heat in a pan. Add the sage leaves and leave to infuse for […]
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Tortellini Panna Prosciutto Piselli Ingredients – Serves 4 Method First of all, boil the water for the tortellini in a large pot. Finely peel the onion, and fry it in a pan with a drizzle of extra virgin olive oil, until it begins to brown. Add the peas to the pan with the onion and
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Parmigiana di Melanzane Ingredients – Serves 4 Use a baking dish approx 20x15cm For the Sauce Method Cut the aubergines into slices. about 1 cm thick, sprinkle them with salt and leave on one side for half an hour. After this time, wash and dry the slices with some kitchen paper. Coat them in the
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Bruschetta with Tomato and Aubergines For 8 Slices Method Toast the slices of bread with a little oil in a frying pan. While you wait for the bread to be golden and crispy, cut the tomato into slices (about 1 cm thick). Take a slice of bread, put a lightly salted slice of tomato, and
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Carrot and Almond Cake Ingredients – Serves 8 Method Always in the mixer, blend the carrots cut into slices with the eggs. Add the sifted flour with the baking powder and a pinch of salt to the rest of the mixture. Pour into a 20 cm spring form tin lined with parchment paper and bake
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Beans “all’uccelletto” Ingredients – Serves 4 Method In a pan, heat the oil with the garlic, sage and the finely chopped tomatoes. Let it cook for about 10 minutes. Add the drained beans and simmer for another 20 minutes. Serve as a main or a side dish.
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Legume, Carrot and Pumpkin Soup Ingredients – Serves 4 Method Dice the pumpkin and carrots, slice the onion and brown it in the two tablespoons of extra virgin olive oil. Add the carrots, pumpkin, salt and pepper and leave to brown for a few minutes, then cover the vegetables with the water or vegetable broth
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Polenta Concia Ingredients – Serves 4 Method Pour the water into a large pan, salt it and bring it to a boil. Add the tablespoon of white flour with two or three tablespoons of yellow flour and, while stirring, drop them into the boiling water. Continue adding the remaining flour until the mixture reaches the
Risotto alla Valdostana Ingredients – Serves 4 Method In a saucepan, heat a tablespoon of oil and a knob of butter, the chopped onion, then add the chopped tomatoes and cook for 5 minutes. After this time, add the rice. Mix well and when it has browned, wet it with the wine and let it
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Fonduta Valdostana Ingredients – Serves 4-6 Method Remove the crust from the fontina, cut it into thin slices and put them into a bowl. Set aside. Pour in the milk indicated (or even more because the liquid must cover the cheese) and let it rest for an hour. Without draining it too much, withdraw the
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