Tag: Valley

Recipe Aosta Valley Costoletta – Italian Cuisine – Italian Cuisine

Appeared in popular Aosta Valley restaurants, perhaps of Austrian origins, in the "noble" version it includes ribs with bone and fontina cheese, in the more common veal slices, fontina cheese and cooked ham

Ingrediants

800 g 2 veal cutlets on the bone
100 g Fontina Dop
100 g clarified butter
2 eggs
Flour
bread crumbs
salt

Duration: 30 min

Level: Medium

Doses: 2 people

For the recipe of the Aosta Valley cutlet, clean the cutlets of any excess fat. Beat them lightly with the meat tenderizer, then open them like a book leaving the two parts attached to the bone. Beat them again to make them thin.
Cut slice the fontina cheese and distribute it between the two parts of the cutlet, put it back together and beat along the edges to seal the fontina inside.
Pass ribs stuffed with flour, beaten eggs and, finally, breadcrumbs.
Cook them in a pan with clarified butter for about 4 minutes on each side, sprinkling the top side and the bone with the butter.
Salt and serve, accompanying to taste with boiled potatoes, mashed and seasoned with oil, salt and chopped parsley.

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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

Pizza and bubbles at home: Delivery Valley takes care of it – Italian Cuisine

Delivery Valley and Santa Margherita combine pan pizza and bubbles, creating new limited edition combinations, to be ordered comfortably at home

Pizza and bubbles they travel up to our tables with Delivery Valley, the first dark kitchen in Italy in via Col Di Lana 8 in Milan, born from an idea of the chefs Alida Gotta is Maurizio Rosazza Prin.

Forget the classic combination with beer and get ready to be conquered by an explosion of flavors that combines two all-Italian excellences: to enhance the taste of pizza and selected seasonal ingredients Valdobbiadene Prosecco Superiore DOCG Brut Santa Margherita.

Pizza and bubbles with Mother F r yeast

Thanks to the collaboration with the historic winery Santa Margherita, will be available in a limited edition of the special combos of pizza in a pan and Prosecco Superiore, which can be ordered from Mother F **** r yeast on the main delivery apps: The (Holy) Margherita with tomato sauce, fior di latte mozzarella, yellow cherry tomatoes, confit red tomatoes, dried tomato powder, basil oil; there Speak Easy with mozzarella base, Asiago Dop, Speck Dopg in strips, champignon mushroom cream, spinach leaf and pretzel powder crumbled with dill and finally Kiss Me Alice with mozzarella base, leek bagnacauda, baked pumpkin and Jerusalem artichoke, radicchio and peppers filangè. There is also a special combo with 2 pizzas and a bottle of Prosecco Superiore in a 0.75 l bottle.

Delivery Valley: the first dark kitchen in Italy

But what is one dark kitchen? It is a real professional restaurant kitchen, but without the room, therefore dedicated exclusively to the delivery service. The start-up created by the former Masterchefs Alida Gotta and Maurizio Rosazza Prin received more than 20,000 orders in less than six months and today includes five types of virtual restaurants and specialties to taste: the pizza in a pan of Mother F **** r yeast, the burgers of Giga Burger, the chicken of Turn Turn Roast, the pork ribs of Giga Ribs and the mixed fried Fritt Fighter.

Giga Ribs also offers a special collaboration, Giga Ribs by Tenuta Sassoregale, which includes 1 kg of ribs cooked at low temperature for 10 hours, with homemade barbecue sauce, roasted potatoes and a 750 ml bottle of Sangiovese Maremma Toscana DOC by Tenuta Sassoregale. With Giragirarrosto you can order the Special Edition by Consorzio Olio DOP Chianti Classico which offers a tasting of a typical Tuscan recipe: Beans all’uccelletto with DOP Chianti Classico Oil.

Appeared in popular Aosta Valley restaurants, perhaps of Austrian origins, in the "noble" version it includes ribs with bone and fontina cheese, in the more common veal slices, fontina cheese and cooked ham

Ingrediants

Ingredients for 4 people

Share recipe

Delivery Valley and Santa Margherita combine pan pizza and bubbles, creating new limited edition combinations, to be ordered comfortably at home

Pizza and bubbles with Mother F **** r yeast

Delivery Valley: the first dark kitchen in Italy

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recipe

Pizza and bubbles with Mother F r yeast