L'Italo-Americano

www.italoamericano.org 32 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, FEBRUARY 21, 2019 Soupe paysanne consists of several layers of cheese and bread, covered with broth and baked Continua da pagina 30 bread would be best, but a rustic brown bread will do). • 7 oz of Fontina • 7 oz of Valle d'Aosta toma cheese • 7 floz of meat broth • Grated cheese (the original recipe doesn't call for any parmi- giano nor grana padano, but it's a nice addition!) • Roughly cut the bread. • Slice the cheeses thinly. Cover the bottom of an oven dish with some slices of bread and then cover them with the Fontina and the toma. If you want, add some grated parmigiano. Make a second and third layer, until you finish all the ingredients. Pour the broth over it and bake at 360F for 10 minutes. Serve hot. Fonduta (Ingredients for 4 people) • 14 oz Fontina • 8 1/2 floz full fat milk • 1 oz butter • 4 egg yolks Directions Cut the Fontina very thinly and place it in a large, deep bowl. Cover with the milk and let it rest for a few hours (even one night). When it's time to prepare the fon- duta, add all the ingredients into a saucepan and cook in a water bath stirring until you'll obtain a smooth, thick cream. Careful though: it mustn't be stringy, but velvety! Once ready, add a pinch of black pepper and pour into bowls. Caffé Valdostano Also known as Coppa dell'am- icizia, it is served in one large bowl with several beaks (called grolla) which is passed among all diners anti-clockwise and placed on the table only when the coffee is finished. It is a great way to socialize and to digest your din- ner! Ingredients • 6 small cups (tazzine) of espresso coffee • 6 shots of white grappa (55 degrees) • 6 shots of Grand Marnier • 4 shots of Ginepy • Some lemon rind Directions In the grolla, place 2 teaspoons of sugar per person, then pour very hot coffee. Add the liquors, stir well, then heat the mixture up with your coffee machine's steam nozzle to melt the sugar, paying attention not to bring it to the boil. In alternative, you can prepare and heat the coffee and liquors mix in a small saucepan. Add the lemon rind and serve. Let's end our short trip to Valle d'Aosta with the verses of Giosué Carducci: through them, one can almost see and and feel the region: la Valle D'Aosta.. E verde e fosca l'alpe, e limpido e fresco è il mattino, e traverso gli abeti tremola d'oro il sole. Cantan gli uccelli a prova, storniscono le cascatelle, precipita la scesa nel vallone di Niel..." (L'ostessa di Gaby, 1895). ("Valle d'Aosta…dark and green are the mountains, and clear and fresh is the morning. The sun, just like gold, trembles among the fir trees. Birds sing, and so do the waterfalls, while the mountain paths run along the steep Niel Valley"). Fonduta is a heartwarming dish, perfect for winter evenings spent with friends © Margouillat | Dreamstime.com

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