Intingolo per Polenta – Polenta Dip

My daughter prepared polenta and Intingolo.

Intingolo per Polenta – Polenta Dip

Ingredients

  • Ribs
  • bouillon cube
  • Peeled tomatoes
  • sage
  • 2 minced types of meat
  • oil
  • onion
  • dried mushrooms
  • 2 carrots
  • garlic
  • 2 celery
  • sausage
  • wine (white or red)

How to prepare the intingolo

  1. Fry the vegetables
  2. Put the meat in until it changes color
  3. One glass of wine and let it evaporate
  4. One glass of water, crushed, peeled tomatoes, and stock cube

How to serve the intingolo

We serve the intingolo on top of a polenta serving,

Intingolo per Polenta – Polenta Dip is a recipe from Lombardia, Aosta Valley, and the USA

Seupa à la vapelenentse – Zuppa alla vapelenentse

Casaforte La Tour, Valpelline, Aosta Valley, Italy. – Patafisik CC BY-SA 3.0

Seupa à la vapelenentse – Zuppa alla vapelenentse

From Wikipedia, the free encyclopedia.

Ingredients

stale white bread,
Fontina cheese,
butter
broth
Savoy cabbage.

Seupa à la vapelenentse (in French, Soupe à la valpellinoise) is a typical dish of the Aosta Valley, especially Valpelline.
It is a soup prepared with stale white bread, Fontina cheese, butter, and broth prepared with Savoy cabbage.
The original recipe foresees the use of stale white bread because, in the past, it was costly, and the soup was a way not to waste it.
In the commune of Valpelline in the last weekend of July is held the Festival of Seupa à la Vapelenentse.
Prevalent is the variant prepared with black bread and cabbage leaves.

Valpelline (French. AFI: [valpəlin] – Valpeleunna in Valle d’Aosta patois, locally Vapeleunna) is an Italian municipality of 603 inhabitants in Valle d’Aosta.

SeupSeupa à la vapelenentse – Zuppa alla vapelenentse is a Regional recipe from Valle d’Aosta

ITALIANO

Ingredienti

pane bianco raffermo,
formaggio Fontina,
burro
brodo
Verza.

La Seupa à la vapelenentse (in francese, Soupe à la valpellinoise) è un piatto tipico della Valle d’Aosta, in particolar modo della Valpelline.
Si tratta di una zuppa preparata con pane bianco raffermo, Fontina, burro e brodo preparato con il cavolo verza.
La ricetta originale prevede l’uso del pane bianco raffermo, perché in passato era molto costoso e la zuppa era un modo per non sprecarlo.
Nel comune di Valpelline l’ultimo fine settimana di luglio si tiene la Sagra della Seupa à la Vapelenentse.
Molto diffusa è la variante preparata con pane nero e foglie di verza.

Valpelline (francese. AFI: [valpəlin] – Valpeleunna in patois valdostano, localmente Vapeleunna) è un comune italiano di 603 abitanti della Valle d’Aosta.

SeupaSeupa à la vapelenentse – Zuppa alla vapelenentse è una RIcetta regionale della Valle d’Aosta

Making Polenta in the USA – Fare la polenta negli USA

A communal polenta celebration party in Chamois, Aosta Valley

Making Polenta in the USA – Fare la polenta negli USA

Polenta is a big part of the joint celebrations in the Aosta Valley. The locals host these parties to celebrate summer with their visiting tourist guests.

It takes hours of slow cooking on a wood fire to properly prepare a classical polenta in a copper pot.

If you think this is too difficult to do in the USA, IT IS!!!

There is now a more accessible way out: the INSTANT POLENTA, ready in just 3 minutes, a success with Italian cooks is available in this country too! You put it in a pot of boiling water, and it cooks in just three minutes.

There is also a different alternative, already cooked and prepackaged in rolls: don’t fall for it, it’s very different from the authentic original stuff, and it’s simply not worth it.

The last time I made Polenta on a wood fire in a hut in the Italian Alps. Romantic memories!

Making Polenta in the USA – Fare la polenta negli USA is a recipe of the Aosta Valley.

Risotto alla valdostana – Aosta Valley style risotto

Risotto alla valdostana – Aosta Valley style risotto

Fontina, toma, Parmigiano Reggiano, and butter make this one of the creamiest of rice dishes.

Seupa de gri: barley soup with potatoes, onions, seasonal vegetables, salt pork.

Risotto alla valdostana – Aosta Valley style risotto is a Regional Recipe from Aosta Valley

ITALIANO

Fontina, toma, Parmigiano Reggiano e burro lo rendono uno dei piatti di riso più cremosi.

Seupa de gri: zuppa d’orzo con patate, cipolle, verdure di stagione, maiale salato.

Vino Pinot bianco o Pinot blanc

È consentita la menzione Vendemmia tardiva o Vendange tardive con affinamento di 6 mesi.

Principalmente servito con i gnocchi di polenta, il risotto e la Seupa à la vapelenentse

Il risotto alla vRisotto alla valdostana – Aosta Valley style risotto è una ricetta regionale valdostana

Polenta alla rascard – Polenta in rascard style

A Ratelé, the typical wooden rack for storing black bread – Patafisik CC BY-SA 3.0

Valle d’Aosta cuisine

The traditional cooking of Valle d’Aosta presents recipes with a high caloric content based on game and Fontina, a D.O.P. cheese.

The culinary tradition of Valle d’Aosta shows excellent affinity with the neighboring transalpine regions: Savoy, Haute-Savoie, and Valais.

Compared to the rest of Italy, the absence of wheat, substituted by corn and rye, is evident, used for polenta and bread.

Another scarce element in traditional dishes is oil, substituted by butter and other vegetable and animal fats. The presence of rice is localized in Val de Cogne, and it is due to the Piedmontese origin of the inhabitants.

Saveurs du Val d’Aoste has been created to safeguard traditional products at a local level.

Polenta alla rascard – Polenta in rascard style

cornmeal cooked, cooled, and sliced, then baked with layers of Fontina and a ragout of beef and sausage.

ITALIANO

La cucina tradizionale della Valle d’Aosta presenta ricette dall’alto contenuto calorico a base di selvaggina e fontina, formaggio D.O.P.

La tradizione culinaria valdostana mostra grandi affinità con le regioni transalpine limitrofe: la Savoia, l’Alta Savoia e il Vallese.

Paragonata al resto d’Italia, si evidenzia soprattutto l’assenza del frumento, sostituito dal mais e dalla segale, utilizzati nell’ordine per la polenta e per il pane.

Un altro elemento che scarseggia nei piatti tradizionali è l’olio, sostituito da burro e altri grassi vegetali e animali. La presenza del riso è localizzata nella zona della val di Cogne e la si deve all’origine piemontese degli abitanti.

Un marchio denominato Saveurs du Val d’Aoste è stato creato per la salvaguardia dei prodotti tradizionali a livello locale.

Polenta alla rascard – Polenta in rascard style is a Regional Recipe from Aosta Valley

Carbonade – Minestra di castagne e riso: thick rice soup cooked with chestnuts.

Carbonade – Blue moon in her eyes CC BY 2.0

Carbonade – Minestra di castagne e riso: thick rice soup cooked with chestnuts.

Salt-cured beef cooked with onions and red wine in a creamy stew. Minestra di castagne e riso: thick rice soup cooked in milk with chestnuts.

From Wikipedia, the free encyclopedia.

Carbonada (in French: carbonade) is a typical dish of Valle d’Aosta, originating from Belgium and spreading in Belgium, in the Western Alps, and the southeast of France.

Carbonade is a dish based on beef.

Its Valle d’Aosta variant is a dish with a strong flavor and is usually served with polenta.

Originally locals made it with meat preserved in brine (a method of preservation widely used before the current protection techniques). It resulted in delicious beef. Cooking it with a lot of onion was sweetened. The recipe provides that the quantities of meat and onion are equal in weight, stewing them over low heat covered by an excellent intense red wine topped with parsley.

In Veneto, they make a similar dish, the “pastisada di caval,” putting the equal weight of meat and onion and cooking for a long time until the onions melt.

Regional Recipe from Aosta Valley

ITALIANO

Da Wikipedia, l’enciclopedia libera.

La carbonada (in francese: carbonade) è un piatto tipico della Valle d’Aosta, originario del Belgio e diffuso in Belgio, nelle Alpi occidentali e nel sud-est della Francia.

La Carbonade è un piatto a base di carne di manzo.

Nella sua variante valdostana, è un piatto dal sapore deciso e viene solitamente servita assieme alla polenta.

Originariamente veniva fatta con carne conservata in salamoia (metodo di conservazione molto usato prima delle tecniche attuali di conservazione) risultando così la carne molto saporita, cucinandola con molta cipolla veniva addolcita, la ricetta infatti prevede che le quantità di carne e cipolla siano uguali in peso, stufandole a fuoco lento coperte da un buon vino rosso robusto ed acccompagnato da prezzemolo.

In Veneto si fa un piatto simile,la “pastisada di caval” mettendo pari peso di carne e di cipolla e si cuoce a lungo fino a sciogliere le cipolle

Carbonade – Minestra di castagne e riso: thick rice soup cooked with chestnuts. e’ una Ricetta regionale della Valle d’Aosta

Capriolo alla valdostana – Venison stewed in red wine

Capriolo alla valdostana – Venison stewed in red wine

Venison stewed in red wine with vegetables, herbs, grappa, cream.

Capriolo alla valdostana is a rich venison stew from Aosta Valley. Venison must be marinated in vinegar and pepper for at least 12 hours to prepare this hearty dish, and it is then slowly simmered with lard, vegetables, grappa, red wine, and spices such as garlic cloves and cinnamon.
Due to the long preparation process and the fact that venison wasn’t easy to obtain,  this winter dish used to be reserved only for festive occasions. Still, nowadays, it is often prepared for Sunday lunch, paired with homemade polenta or pasta all’uovo.

Ingredients

  • Roe deer 1 kg
  • Tomatoes 500 gr
  • Flour 30 gr
  • Red wine ½ l
  • Thyme 1 sprig
  • Juniper berries 1 tablespoon
  • Laurel 2 leaves
  • Cloves 5
  • Cinnamon powder 1 tablespoon
  • Onions 1
  • Parsley 1 tuft
  • Garlic clove 1
  • Carrots 1
  • Celery 1 rib
  • Grappa 1 small glass
  • Cream ½ cup
  • Meat stock 1 cup
  • Extra virgin olive oil (EVO) 4 tablespoons
  • Salt to taste
  • Black pepper to taste

How to make Capriolo alla valdostana – Venison stewed in red wine

Clean a handful of parsley and chop it finely together with a clove of garlic, onion, carrot, and celery.
Cut the venison into pieces, wash it, dry it and place it in a bowl.

Add the chopped mixture, two crumbled bay leaves, some cloves, a pinch of thyme and cinnamon, and a few crushed juniper berries.

Season with salt and pepper and add the red wine; cover and leave the venison in this marinade for 12 hours, turning it carefully and gently from time to time.

After this time, drain the pieces of meat, keeping the wine of the marinade.
Please put on the fire a casserole with ½ glass of oil. When it is hot, transfer the roe and brown it on a high flame.

When it is well browned, nuance it with two small grappa glasses.

Sprinkle with flour.

When it has turned a golden color, drizzle the meat with the marinating liquid after filtering it.

Add the tomatoes; continue cooking, adding a little stock if necessary.

When the venison is ready, please remove it from the casserole dish, place it on a large serving plate and keep warm.

Strain the cooking sauce and pour it into a small saucepan. Add the cream and cook for 5 minutes, adding salt if necessary.

Serve the sauce piping hot along with the venison.

Capriolo alla valdostana – Venison stewed in red wine is a regional recipe from the Aosta Valley

Cléfhéné – Mouthwatering Gnocchi

Cléfhéné – Mouthwatering Gnocchi

Ingredients:

  • 500 g white flour
  • 600 ml of lukewarm milk
  • Two whole eggs
  • One yolk
  • 400 g of Fontina
  • 200 g of mocetta
  • 30 ml of extra virgin olive oil
  • chives
  • salt
  • pepper

How to make Cléfhéné

Cut the Fontina into cubes and melt in a bain-marie with 100 ml of milk; cut the mocetta into julienne slices and sauté in a pan with oil. Mix the flour with the lukewarm milk and the eggs until a smooth batter is obtained, leave to rest for 30 minutes. Bring salted water to a boil in a saucepan, let the batter drop from the perforated pan, forming tiny bubbles, drain as soon as they rise to the surface. Dress with the fondue, the mocetta, and decorate with the chives.
Serve immediately.

Cléfhéné – Mouthwatering Gnocchi is a Regional Recipe from Aosta Valley

Penne alla mocetta e grappa – Penne with mocetta and grappa

Penne alla mocetta e grappa – Penne with mocetta and grappa – Cooperativa Produttori Latte e Fontina

Penne alla mocetta e grappa – Penne with mocetta and grappa

Ingredients:

  • 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.

Penne alla mocetta e grappa – Penne with mocetta and grappa is a Regional Recipe from Aosta Valley

Riso alla fonduta con tartufo – Fondue rice with truffle

Riso alla fonduta con tartufo – Fondue rice with truffle – Cooperativa Produttori Latte e Fontina

Riso alla fonduta con tartufo – Fondue rice with truffle

Ingredients:

  • 400 g rice
  • 200 g of fondue
  • One small onion
  • 1 liter of meat broth
  • One glass of white wine
  • truffle

How to make Riso alla fonduta con tartufo – Fondue rice with truffle

Finely chop the onion and brown it in a large pot. Add the rice and let it toast; when the grains have become transparent, wet with white wine, fade and cook the rice with the broth. Remove from the heat and cream the rice with the fondue.
Serve hot with white truffle shavings and a sprinkling of chopped parsley.

Riso alla fonduta con tartufo – Fondue rice with truffle is a 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 enricomassetti@msn.com.