A simple and genuine savory pie alla valdostana a savory pie with cooked ham and fontina cheese, a very tasty and flavorful typical cheese!
I was in the Aosta Valley centuries ago, and besides the landscape and the food, I remember a bus trip where a lady wanted to get another friend on board at all costs and kept repeating in dialect, I think, “….Munta munta Antonietta!” It already seemed to us that we were super cramped, and her affectionate insistence made us smile!
Ok, apart from this silliness, the first thought is that now in this Covid time, overcrowded buses … there aren’t so many, and the situation creates discomfort, sadness, and fear for the future, the near one, tomorrow’s!!!
Let’s leave it alone because it’s better!
The first typical famous delicious ingredient of this region is the fontina DOP from Aosta Valley, perfect for fondue but also to flavor this savory pie, for meat roll-ups, for a cheese dressing but also for some garnished cubes as an appetizer!
Another very tasty recipe is the valdostana cutlet, and to end worthily, let’s not forget the friendship cup with the valdostana coffee to be enjoyed with sugar, candied orange and lemon zest, to drink together one at a time and counterclockwise from the individual spouts of the cup itself.
Other particular mentions go to the ‘soupe à la valpelleneintse’ with potatoes, cabbage, and fontina, and THIS RECIPE FOR A GREAT MEAT SECOND COURSE LIKE THE 
BEEF CARBONADE
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
SAVORY PIE ALLA VALDOSTANA
The ASI kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 396.22 (Kcal)
- Carbohydrates 23.01 (g) of which sugars 0.55 (g)
- Proteins 14.03 (g)
- Fat 27.64 (g) of which saturated 8.14 (g)of which unsaturated 18.30 (g)
- Fibers 0.78 (g)
- Sodium 602.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients RECIPE SAVORY PIE ALLA VALDOSTANA
- 2 packages puff pastry
- 7 oz cooked ham
- 5 oz fontina
- 1 egg yolk (for brushing)
- 9 oz ricotta
- to taste salt
- to taste pepper
Tools RECIPE SAVORY PIE ALLA VALDOSTANA
#adv
- Bowl
- Cutting Board
- Knife
- Mold
- Spoon
- Cookie Cutter
- Brush
- Food Scale G3Ferrari G20062
FOR THE PREPARATION OF THE RECIPE SAVORY PIE ALLA VALDOSTANA
For the savory pie alla valdostana, I immediately preheat the oven to 350°F (static mode) and start preparing the ingredients for the filling.
So…on the cutting board, I slice into strips and then into cubes the cooked ham and the fontina.
I put both ingredients in a bowl and add the cow’s milk ricotta.
I season with salt and pepper and mix well to combine these foods.
I roll out a package of puff pastry and with the parchment paper it is wrapped in, I place it on my pan which is about 9 to 10 inches in diameter.
I pour the filling, leveling it well, and cover everything using the second package of puff pastry.
I remove the parchment paper and any excess pastry, sealing the savory pie perfectly.
I decided to use the remaining puff pastry to make hearts with a cookie cutter that I placed on the pie covering the entire pan.
The pie now needs to be brushed with the egg yolk and then baked for about 35/40 minutes or until golden and puffed.
Now all that remains is to let the savory pie alla valdostana cool and then serve it at the table as an appetizer, cut into slices or in larger doses for an informal dinner perhaps with a nice mixed salad, two hard-boiled eggs, and some Romagna piadina or tigella as accompaniment!
Enjoy your meal!Annalisa
