Recipes of the month

Ingredients for 4 people: 1 onion 300 g yellow pumpkin 0,2 l clear broth 100 gr. Milk cream 100 g fontina cheese (The cows that produce the milk for Fontina graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. It is also noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese) 0,1 l milk 1 boudin noir (typical sausage from Aosta Valley is one of the great classics of the traditional gastronomy of Val d’Aosta and is still to the present day prepared closely following ancient recipes inherited from generation to generation. This particular sausage is produced with boiled potatoes, hand peeled and left to cool, to which the following is added: lard cubes, beetroot (excellent natural preservative), spices, natural aromas, wine and beef or pork blood. The mixture is made into sausages within thin natural casings, hand tied and hung to dry for a couple of weeks. Considered at one time a food of the poor , today it is one of the most characteristic foods on the […]