- 400 g fresh penne
- 120 g of mocetta
- 100 g of Fontina cheese
- 50 g of butter
- 1 small glass of grappa
How to make Penne alla mocetta e grappa – Penne with mocetta and grappa
Cook the penne, drain and pass them in a pan with butter, and mocetta cut into strips. Flambé with grappa and sprinkle with grated Fontina.
Serve in hot dishes.
Regional Recipe from Aosta Valley
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at email@example.com.