A simple and genuine Valdostana savory pie, a savory pie with ham and fontina, a very tasty and flavorful traditional cheese!
I visited Valle d’Aosta ages ago, and besides the landscape and the food, I remember a bus trip, on a very crowded bus where a lady wanted to get her friend on board at any cost and kept saying in dialect, I think, “….Munta munta Antonietta!” We already felt super crowded, and her affectionate insistence made us smile!
Okay, aside from this silliness, the first thought is that now in this Covid time, there aren’t many overfilled buses with passengers, and the situation creates inconveniences, sadness, and fear for the future, the near future, that is, tomorrow!!!
Let’s leave it alone, better that way!
The first famous typical ingredient of this region is the Valdostana DOP fontina, perfect for fondue but also to flavor this savory pie, for meat rolls, for a cheese dressing, but also for cubes as an appetizer garnish!
Another delicious recipe is the Valdostana cutlet, and to finish off properly, let’s not forget the friendship cup with Valdostana coffee to enjoy with sugar, orange peel and lemon to be drunk together one by one and counterclockwise from the individual spouts of the cup itself.
Other honorable mentions go to the soupe à la valpelleneintse with potatoes, cabbage, and fontina and this RECIPE FOR AN AMAZING MEAT MAIN DISH LIKE THE 
BEEF CARBONADE
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
VALDOSTANA SAVORY PIE
ASI cuisine
- 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 for the VALDOSTANA SAVORY PIE RECIPE
- 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 for the VALDOSTANA SAVORY PIE RECIPE
#adv
- Bowl
- Cutting Board
- Knife
- Mold
- Spoon
- Cookie Cutter
- Brush
- Food Scale G3Ferrari G20062
FOR THE PREPARATION OF THE VALDOSTANA SAVORY PIE RECIPE
For the Valdostana savory pie, I preheat the oven to 356°F (180°C) in 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 fontina.
I place both ingredients in a bowl and add the cow’s milk ricotta.
I season with salt and pepper and mix well to combine these ingredients.
I unroll a package of puff pastry, and using the parchment paper it was wrapped in, I place it on my pan, about 9-10 inches in diameter.
I pour the filling, leveling it well, and cover it all using the second puff pastry package.
I remove the parchment paper and excess pastry, sealing the savory pie perfectly.
I decided to use the remaining puff pastry by making heart shapes 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 puffy.
Now just let the Valdostana savory pie cool and then serve it at the table as an appetizer cut into slices or in larger portions for an informal dinner, maybe with a nice mixed salad, two hard-boiled eggs, and some Romagna flatbread or tigella as a side dish.!
Enjoy your meal!Annalisa
