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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Torta di Nocciole (Hazelnut Cake) Ingredients – Serves 6 Method In a saucepan, melt the butter in a bain-marie, then remove it and let it cool completely. In a bowl, mix the egg yolks with the sugar until the mixture is swollen and foamy, add the liquefied butter pouring it slowly, the flour sifted together
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Vitello Tonnato Ingredients – Serves 6 For the Sauce To Garnish Method Begin by putting the veal in a medium roasting tin. Preheat the oven to 180°C. Stud the onion with the cloves and add this to the tin, along with the bay leaves, celery, carrot, peppercorns and wine. Then, roast the veal in the
Risotto al Barolo Ingredients Method Take a high and capacious pot in which we begin to cook the vegetable broth, which is essential when cooking rice. Meanwhile, put a pan on a stove to melt the butter. Chop the onion into cubes and, as soon as the butter is melted, pour it into the pan.
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