Tag Archives: VAL
7 Foodblogger reinventano Mela Val Venosta tra Naturalità e Bontà!
Le insalate stanno diventando la mia passione, ma non sto per diventare insalatologa, sia chiaro. Sarà anche l’arrivo (imminente non sembra a quanto pare, ma ci speriamo) dell’Estate, la voglia di freschezza, di cibo che regali vitalità, colore e leggerezza, il desiderio di avere una pelle più colorata, gli allenamenti di tennis che mi portano Continua a leggere..
VAL VARAITA RAVIOLES WITH TOMA, NOSTRALE CHEESE AND MELT BUTTER – Ravioles con toma, nostrale e burro fuso
A quick and easy dish that lends itself to many variations.Ingredients for 4 people600 grams of ravioles of Val Varaita (you can also use the gnocchi if you do not have the ravioli)100 grams of toma pasture80 grams of ripened nostrale20 grams of high quality butter8 sage leavessalt, black pepper Method.Cut the nostrale cheese flakes. Continua a leggere..
VAL VARAITA RAVIOLE WITH FRESH CHEESE, MUSTARD AND PILLOW PORK – Raviole della Val Varaita con ricotta, senape all’antica e guanciale
Ingredients for persons600 grams of raviole Val Varaita (alternatively you can use the dumplings)350 grams of fresh ricotta1 tablespoon mustard “to the ancient”4 slices thick enough accompanying pork cheek1 shallotrosemaryhalf a glass of milkextra virgin olive oilsaltMethodPrepared, in a bowl, the grainy cottage cheese. Now add the mustard and milk and emulsify everything well. In Continua a leggere..
VAL VARAITA RAVIOLE WITH GORGONZOLA CREAM, CERVERE’S LEEK AND BLACK TRUFFLES – Raviole della Val Varaita con crema al gorgonzola, porro Cervere e tartufo nero.
Another delicious recipe with ingredients from the Cuneo area (apart from the gorgonzola). Fragrant, flavorful, absolutely delicious.Ingredients for 4 people600 grams of raviole Val Varaita200 grams of Gorgonzola Palzola2 tablespoons cream1 leek Cervere1 black trufflesagesalt, black pepperMethodClean and wash the leeks, drain it well then boil it in a pot for about 15 minutes. In Continua a leggere..
HAMBURGER OF PIEDMONTESE FASSONA MEAT WITH FONTINA VAL D’AOSTA DOP AND HAM (RECETTE AUSSI EN FRANCAIS) – Hamburger di fassona piemontese con fontina val d ‘Aosta DOP e prosciutto cotto
The tasty and healthy meat Piedmont joke fassone the knife and assembled to burgers. You have to taste it !! Ingredients for 4 people:800 grams of fairly lean Piedmontese fassona meat beaten with a knife1 shallotparsley200 grams of Fontina Val d ‘Aosta DOP8 slices of boiled ham DOPChivesoilsalt and pepper Method:Quick and easy. Chop the Continua a leggere..
HOMEMADE LASAGNA WITH PESTO, WALNUTS AND FONTINA VAL D’AOSTA DOP (RECETTE AUSSI EN FRANCAIS) – Lasagna fatta in casa con pesto, noci e fontina Dop
A wonder to savor only absolutely for Sunday lunch !! :-)) The preparation time and the richness of the ingredients does not allow you to do things so just to make them !! To create a dish like that must be dispassionate love for cooking, the right time to enjoy it in all its flavor! Continua a leggere..