Millefoglia di Cogne – Cogne Millefeuille

Millefoglia di Cogne – Cogne Millefeuille – Cooperativa Produttori Latte e Fontina

Ingredients:

  • 1 ½ liters of veal stock
  • 200 g of black rye bread
  • 160 g of Fontina cheese
  • 150 g of superfine Arborio rice
  • 150 g of red beets
  • 100 ml of extra virgin olive oil
  • 30 grains of black pepper
  • 20 ml of dry white wine
  • 20 g of chopped white onion
  • 4 celery leaves
  • 4 g of black pepper

How to make Millefoglia di Cogne – Cogne Millefeuille

Slice the black bread by cutting square slices and toast them on the grill. Brown the onion with 30 ml of oil in a saucepan. Once browned, add the rice and toast it, pour in the wine, and let it evaporate. Add the boiling broth little by little and cook it. The rice is cooked after about 16/18 minutes. While the rice is cooking, clean and blend the beet with 50 ml of broth and 50 ml of extra virgin olive oil until a smooth and homogeneous sauce is obtained. Slice the Fontina into thin slices and set aside. Now with all the ingredients ready, we move on to the composition of the dish. Take a piece of black bread, place it on the serving plate and sprinkle it with a little white sauce; arrange a little bit of risotto and a slice of Fontina on top. Continue making another layer of black bread, risotto, and Fontina. Melt the Fontina in the oven for a few moments, drizzle with the beet sauce on one side and decorate with a drizzle of extra virgin olive oil, a sprinkling of black pepper, celery leaf, and a few peppercorns.

Regional Recipe from Aosta Valley