Tag: Aosta

Stuffed veal cutlets in the Aosta Valley style – Italian Cuisine

Ingredients for 4 people

Aosta Valley veal cutlets, preparation

1) Engrave the ribs horizontally, without detaching them from the bone, so as to form a pocket.

2) Cut the fontina into thin slices, stuff the ribs with cheese and ham and close the pocket with a toothpick.

3) Beat quickly the eggs with a little pepper. Flour the cutlets evenly, eliminate the excess, pass them in beaten eggs and then in breadcrumbs.

4) Fry them in plenty of very hot clarified butter, 6 minutes per side, dripping them on absorbent paper and salt.

Posted on 10/22/2021

The Aosta Valley mocetta: what it is and how to eat it – Italian Cuisine

Mocetta is a typical Valle d'Aosta salami, prepared with aged cow's leg according to the ancient method of salting and conservation. It is done only with the leanest parts, for this reason it is also ideal in diets, as well as being very tasty and aromatic

In Valle d'Aosta there are more than seventy municipalities, each with its own patois (the local dialect) and its way of preparing (and calling) salami. For this there is no more or less correct way of saying mocetta, motsetta or motzetta, since it depends on the valley in which we find ourselves. However, what is certain is the starting raw material with which this ancient salami is prepared, with numerous uses in the kitchen, which reminds us a little of bresaola. But be careful not to say it out loud, because in the valley they could take offense: the mocetta is the mocetta.

Valle d'Aosta is breeding

The Aosta Valley is primarily breeding. Do you think that in 2014 they were registered more than thirty thousand cattle present in the region (and almost four thousand companies registered in the registry), including twenty thousand of the red spotted breed. In recent years, the situation has not changed in the following way: cattle breeding, compared to sheep or goat farming, continues to dominate, even if a sort of centralization has occurred; stables and farms have fallen, but not that of cattle, demonstrating that this is a job that fewer and fewer people do. In addition, cattle breeding here in the valley lasts all year round, has almost no seasons; Valle d'Aosta cows spend most of their life grazing, often changing herbs according to the period and choosing which essences to feed on. So, in addition to a very varied milk, from which the various exceptional dairy products (such as fromadzo, toma and fontina), the Aosta Valley cows also give us a very tasty meat, present in various ways in the kitchen. One of the best ways to appreciate the goodness of the Aosta Valley beef is the carbonada, a sort of lean meat stew cut into cubes and cooked in wine, often together with sosa, a stew of mixed vegetables. And then, of course, the queen of Valle d'Aosta cured meats: his majesty the mocetta, both fresh and seasoned.

What mocetta (and misada or tseur achétaye)

If there are more variations on the boudin, on the mocetta you don't mess: you only do it with the aged old cow leg. In reality in the past it was also done with the boneless thigh of goat, chamois or ibex, while today, fortunately, these animals are protected from hunting. "But once upon a time it wasn't like that, the mocetta was made with game", explains Denise Marcoz of Lo Grand Baöu restaurant. "In fact today, for example, only those who go hunting do it with chamois, otherwise there is only an old Valle d'Aosta cow around". The mocetta can also be eaten fresh and raw, before the salting and drying process is carried out: in this case we talk about tseur achétaye you hate misada, which is somewhat reminiscent of Trentino salted meat, seasoned only with walnut oil and wild celery, as Denise prepares it. To obtain the mocetta, instead, that is the salted and dried meat, you have to proceed as follows: you always take the leanest part of the thigh, put it in a container with salt, bay leaf, sage, cloves of garlic, pepper and other spices, then it is kept cool under a weight, as required by the ancient method of conservation. In the meantime, a brine is formed in which it must be immersed for at least two weeks; after salting, unlike bresaola, it is not stuffed but it is left to dry directly and dry hanging in an airy place for at least three or four months, even if the more time passes the better. In this way the mocetta will be ready to be tasted in the typical Aosta Valley snack or in other delicious recipes.

The mocetta in the kitchen

The best way to taste the mocetta is by itself, as an appetizer. Alternatively, there are numerous uses that can be made in the kitchen, especially by combining it with other local Valle d'Aosta products. For example, it is often found on warm rye bread croutons, with honey or butter; or it is excellent with mushrooms, seasoned with a sauce of oil, lemon, garlic and parsley. Not least is the accompaniment with cheeses, from fresh goat cheese to fontina, but also with fresh vegetables such as salads or fennel, especially for those on a diet. Then there is another curious dish that we found in a local cookbook: it is Agostino Buillas' Su sci valdostano, from Cafe Quinson in Morgex, a sort of his personal reinterpretation of the rolls of Fénis.

The recipe of the Aosta Valley ski

The following doses are for approx four people.

Ingredients

200 g Carnaroli rice
vegetable broth to taste
8 slices of medium-thick Arnad lard
100 g mocetta
100 g fromadzo (also fontina or toma di Gressoney)

For the mayonnaise
100 g egg yolk
1 pinch of salt
juice of half a lemon
½ liter walnut oil

Method

Toast the rice as for the risotto and sprinkle it with the vegetable broth to the extent of double its volume. Boil, then put it covered in the preheated oven at 180 degrees for about fifteen minutes. When the cooking is complete, spread it out on a surface to make it cool quickly, using a spatula to help cool down, and place it in the refrigerator to rest for about two hours.
In the meantime, prepare the mayonnaise.
After the set time, spread the slices of lard on a sushi mat, overlapping them slightly. Add a layer of rice of about 1 cm, taking care to leave at least half of the lard free to allow rolling. Place a strip of mayonnaise on top of the rice using a piping bag or a spoon. Place a strip of mocetta and one of cheese next to it. Roll to form a tightly packed roll.
Cut the roll into slices about 3 cm thick and place them on a serving plate. Serve in combination with a glass of Nineveh by Ermes Pavese or Saint-Ours by Noussan and be amazed by that recent but constantly growing sector, which is the Aosta Valley winegrowing.

Ah, did you know that with the cow breast, in the same way as the mocetta, another salami is prepared, albeit rarer? And the teteun, celebrated every year in August in Gignod during the Fete of Teteun.

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The best Aosta Valley taverns – Italian cuisine – Italian Cuisine

The first thought always goes to the holiday capital and its timeless and trendy places. But 'in the valley' there are many places, typical and local cuisine, which deserve a stop

You say Valle d'Aosta and 90 percent will answer Courmayeur. Because it remains the capital of holidays in the region and a great place, frequented by many faithful – VIPs or non-VIPs alike – located in a strategic position. But if we see it as a gourmet, then we are not on the same level. It is true that you can only sit in the starry emerging of the Valley – the Petit Royal by the young Paolo Griffa – while the other is always Le Petit Restaurant in Cogne. But the rest of the offer is limited to the trend (also ethnic, in homage to regular tourists), to seasonal signatures (see Andrea Berton at SuperG Mountain Lodge) or to eternal places like Baita Ermitage. For those who love the real Valle d'Aosta cuisine is certainly more satisfying to wander through the valleys or to frequent Aosta, so as to enjoy the typical dishes.

Cheese and salami

The Aosta Valley is a mountain cuisine, tasty and substantial, which is obviously affected by the French (Savoyard, basically) and Piedmontese influence. Butter is the absolute protagonist, therefore. And local cattle and goat cheeses are famous, starting from Fontina, which has become a symbol of the Aosta Valley and which has also conquered the Dop brand. The dishes that contemplate it, fondue in the head, are almost always performed very well. Cold cuts like the delicate are also characteristic Lard of Arnad Dop, the rarest Jambon de Bosses Dop and the mocetta which is a fine ham made mainly with the leg of venison, wild boar, chamois and is very enjoyable with a good Valle d'Aosta wine. For the record, the level of production in the region – especially whites – has risen significantly in recent years. The dishes? We mention only the best known: the seupes (soups, the most important is the Valpellinetze), the carbonade (sort of stew, cooked in wine and very flavored), polenta in several recipes such as the greedy tanning, the Aosta Valley cutlet …

Alpage-Valtournenche

In a beautiful room with rustic furnishings, the best of the regional tradition is staged: cold cuts and raclette, fresh pappardelle with porcini mushrooms and polenta with fontina, soups and escalope alla valdostana. Numerous vegetarian dishes and homemade desserts.

Omens – Verres

Old-fashioned tavern, with bowls and space for children, where the Bertolin family has a good tradition, also using the vegetables from their own garden. The must: cotechino with potatoes and green bagnèt, polenta tanning with two meats, Cogne cream with tiles.

Vetan – Saint-Pierre

Not far from Aosta, it is a restaurant run by Elida with her daughter Antonella who is the cook. Fixed price menu, created on the availability of seasonal products starting from the vegetables grown alongside the restaurant. Do not miss the Vetan soup and the polenta croutons.

Le Bon Plaisir – Saint Vincent

It was on living room of the nearby Casino and can be seen from the refined furnishings and mise en place. Even the dishes have great elegance, without deviating from the territory and revisiting it with the extra touch as in the beef carbonada with polenta tanning, in the favò and in the desserts.

The Hostellerie du Paradis – Valasavaranche

Immersed in the pristine nature of the upper valley, this place has belonged to the same family since 1932. You can choose from three tasting menus – plus one dedicated to children – or à la carte. The selections of smoked meats and the first courses based on gnocchi are very pleasant

Brasserie du Bon Bec – Cogne

An authentic mountain brasserie, with well-kept rooms and modern cuisine that is consistent with the local area. Curated offer, from home-smoked Lillaz trout with horseradish sauce frecacha, veal meat frayed and sauteed with potatoes and onions. Excellent wine list.

Le Moulin des Aravis – Pontboset

The restaurant of the Gontier family farmhouse offers a set menu for 29 euros, which rotates seasonally and also surprises with dishes such as risotto with mushrooms and blueberries or lavender rabbit. It is always necessary to book both for lunch and dinner.

Country Inn – Sarre

An evocative place, created inside an ancient residence, where for 40 years great typical dishes have been prepared, starting from the country salad and the fondue up to the trout fillet with almonds. Thick wine list, excellent selection of cheeses from the valley.

Les Pertzes – Cogne

A restaurant-wine bar with the cellar – recently renovated – composed largely of Valle d'Aosta labels. The management is of the Comiotto spouses, divided between living room and kitchen. A peculiarity is represented by the trout dishes, from carpaccio to ravioli.

Al Maniero – Issogne

The classic tavern with a passionate family – such as the Paladins – that makes anyone feel at home. Lots of meat available, including dry-aged at 36 months and a large lamb with fragrant herbs. Beautiful wine list, tasting at € 24 recommended.

Alpe Rebelle – Bionaz

Beautiful renovated house with restaurant and b & b, enriched by a terrace overlooking the Valpelline. The menu is always in tune with local products and never disappoints, from appetizers to exquisite desserts. The tasting menu for 30 euros is always recommended.

The bailiff of Ayas

A traditional chalet in stone and wood, with a regular fireplace that heats the room and also serves for cooking some meats. Intense cuisine, including pork knuckle with beer or fassona agnolotti in stew sauce. Well-kept cellar.

Maison Rosset – Nus

Fixed menu at 35 euros, in total tribute to seasonality and the territory. There is no shortage of good ideas: cow liver pate, acacia fig fritters, juniper beef morsels. The black bread, cooked in a wood oven, is home-made as well as ice cream.

Lou Ressignon – Cogne

From excellent raw freshwater fish to meats that can also be grilled live: the Allera brothers' restaurant is a certainty of the area, for the quality of the dishes and the great attention to local products. The signature dish is the tartare alla gressonara. Top wines.

Da Nando – Aosta

Little to the first 70 years of activity for the Scarpa family, passionate as few of the area. This can be understood from the selection of meats and cheeses as from traditional dishes, starting with bourguignonne with polenta. Two tasting menus, at 35 and 48 euros.