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Old 05-22-2009, 11:13 AM   #1
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Default Italy In A Dish

I have decided to add a thread to submit some Italian dishes, so that you can experience the variety of 20 regions, from Lombardy to Sicily. Not just pasta and pizza, as you will see.
Let the journey begin!

CASSOEULA - LOMBARDIA (6 portions)

INGREDIENTS
3,3 lbs of Savoia Cabbage ("Verza", in Italian)
1,76 lbs of pork chops ("Costine")
0,5 pounds of pork crackling ("Cotenna")
0,6 pounds of sausage
2 pork feet
1 pig ear (not strictly necessary)
0,4 pounds of carrots
0,4 pounds of celery
0,2 pounds of onion
0,1 pounds of butter
1 pork head (facultative)
1 Pork tail (facultative)
1 glass of white wine
chicken soup
salt, pepper

PREPARATION

- In a pot filled with boiling water, put the feet (cut in half), the crackling, and the ears;
- Let it boil for an hour;
- Mince the onion
- In a casserole, let the butter melt (medium fire) and let the onion cook;
- Add in pork chops, ears and crackling;
- Cook it with high fire;
- Add celery and carrots (minced), add wine and let it boil;
- Add the soup (a ladle), add salt (and pepper, if you want), and mix up.
- Put the lid on the pot, and cook with low fire. Keep it mixing (it must not burn on the bottom of the pot. In that case, add more soup).
- Clean the cabbage, cut in big pieces, and cook in a covered pot, with verey little water;
- When it's ready, put in the casserole with the meat, adding the sausages;
- Put the lid and let it cook - medium fire - for 30-45 minutes.

Serve with polenta (sometimes in northern Italy it's used instead of bread)

POLENTA (We could use a post just for the several types of polenta we have in Lombardy. There are probabily almost one thousand types of polenta, in northern Italy)

INGREDIENTS
Maize flour
Water
Salt

PREPARATION
- Boil a pot of salted water;
- Once the water boils, add maize flour;
- Keep mixing (it tends to burn very fast), to obtain an homogeneous compound;

WINE
Barbera del Monferrato (Red wine)
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Old 05-22-2009, 11:14 AM   #2
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CASONCELLI ALLA BERGAMASCA - LOMBARDIA (BERGAMO)

PASTA:
14 ounces flour
3,5 ounces wheat flour
2 eggs

STUFFING:
4,5 ounces of grated bread
1 egg
2,5 grated parmigiano
5,5 ounces minced salame
3,5 ounces roasted bovine meat
0,2 ounces Macarons (NOT MACCARONI: http://en.wikipedia.org/wiki/Macaron)
0,4 ounces raisins
half of a pear
lemon skin
A minced piece of garlic
A spoon of minced parsley
salt
epper

SEASONING:
3,5 ounces butter
3,5 ounces bacon
5,3 ounces grated parmigiano
Some leaves of common Sage

PREPARATION - PASTA
Mix flour, wheat flour, eggs, salt and enough water to obtain an uniform mix. Let it rest for half an hour.

PREPARATION - STUFFING
Cook with a piece of butter the salame, the skinned and minced pear, then add meat, garlic and parsley.
Put it in a pot. Add parmigiano, grated bread, eggs, grated macaron, grated raisin, lemon skin, pepper and salt.
Mix the compound. In case it's too dry, add a little water.
Strain the pasta. Cut some circles (3 inches diameter). Put in them one spoon of the stuffing, then closce the circles on the stuffing, close them, fold them as you see them in the picture.

COOKING
Boil them in salted water. When they are almost ready (when they are ready, they should start to float.
In the meantime, put the butter in a pan, melt it and add the sage. Use it to cook the bacon. When it's ready, take the casoncelli out of the water and put them in their sauce. Mix carefully, so that you don't break it. Add cheese and serve.
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Old 05-22-2009, 11:15 AM   #3
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CARBONARA - LAZIO (ROMA)
Ingredients for 4/5 servings:
- 1 lbs spaghetti;
- 0,4 lbs bacon;
- 0,06 lbs pecorino romano (aged goat cheese)
- 2 eggs;
- Salt, pepper;

1) Dice the bacon, and cook with mild fire in a casserole, until it has released its grease;
2) Scramble the eggs in a pot and mix with the grated pecorino, and abundant grinded pepper;
3) Boil the pasta in salted water - IMPORTANT!!!: The pasta must be took away from the fire when it's almost ready, otherwise it will turn into GLUE;
4) Put the pasta in a pot, and mix the bacon with its grease, and add the eggs with pecorino. Mix fastly until the sauce is mixed with the pasta.
Calories per serving: 560
----------------------------------------
VARIATION:
I'm allergic to the egg white, so I'm used to cook it with a difference: Instead of egg white, I use cream. Just separate the white from the yolk. Put the yolk and the grated pecorino in the pot, and add as much cream as you want. This is the "corrected" version. 3,5 oz. of normal cream are 337 calories, more or less.
Calories per serving: around 900 calories.
------------------------------------------
Other suggestions: Adding your favourite oil or butter when cooking the bacon, the calories will go over 1000.
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Old 05-22-2009, 03:12 PM   #4
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Originally Posted by Jigen View Post
CARBONARA - LAZIO (ROMA)
Ingredients for 4/5 servings:
- 1 lbs spaghetti;
- 0,4 lbs bacon;
- 0,06 lbs pecorino romano (aged goat cheese)
No, No, No, Pecorino is no aged goat cheese, it's sheep cheese, your old, familiar 'Romano'. And lots of people use parmesan instead of Romano

But apart the different opinion about the cheese, the recipe is the real stuff. Yummy!!!!

Well done, Jigen
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Old 05-22-2009, 04:18 PM   #5
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Originally Posted by Orso View Post
No, No, No, Pecorino is no aged goat cheese, it's sheep cheese, your old, familiar 'Romano'. And lots of people use parmesan instead of Romano

But apart the different opinion about the cheese, the recipe is the real stuff. Yummy!!!!

Well done, Jigen
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Old 05-23-2009, 09:43 AM   #6
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Quote:
Originally Posted by Orso View Post
No, No, No, Pecorino is no aged goat cheese, it's sheep cheese, your old, familiar 'Romano'. And lots of people use parmesan instead of Romano

But apart the different opinion about the cheese, the recipe is the real stuff. Yummy!!!!

Well done, Jigen

Thanks for the tip, Orso. I didn't know how to describe that.
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Old 05-27-2009, 11:34 AM   #7
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RICE, TALEGGIO AND PEARS (LOMBARDIA - BERGAMO)
Ingredients for three

2,5 ounces of rice a portion
1 shallot (Allium Oschaninii)
Oil
Butter
White wine
vegetables broth
1 pear
3,5 ounces taleggio (Typical Bergamo's cheese)
Pepper

PREPARATION
Mince the shallot and fry it in oil and butter.
Add the diced pear and cook for some minutes.
Add the rice, making it toast.
Add wine.
When the wine is gone, add the broth one ladle at time.
Once it's done, whisk with the diced taleggio.
Let it rest fore some minutes, and serve with pepper (optional, if you don't like pepper).
Enjoy.
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Old 05-29-2009, 06:11 PM   #8
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CASONCELLI ALLA BERGAMASCA - LOMBARDIA (BERGAMO)

This sounds AMAZING.
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Old 05-30-2009, 12:59 AM   #9
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Originally Posted by katorade View Post
This sounds AMAZING.
They ARE, I assure you. Maybe the ingredients are a little hard to find (even for me), but they are excellent.
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Old 06-21-2009, 07:07 AM   #10
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COTOLETTA ALLA MILANESE (LOMBARDIA)
4 Veal cutlet, one inch high
2 eggs
grated bread
butter

PREPARATION
Put the eggs in a pot and scramble them;
Put the cutlets in the scrambled eggs with each side;
Cover the cutlets with the grated bread;
Melt the butter in a frying pan. Once it's hot, cook the cutlets;
Once the cutlets are done, serve them within their cooking butter.

ENJOY
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Old 06-24-2009, 09:19 AM   #11
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FOCACCIA CON LARDO (LAZIO)

Flour - 17,6 ounces
Beer Yeast - 1 ounce
Olive oil - 0,025 gallons
Warm water - 1 Cup
Salt
Lardo di Colonnata - 200 g http://en.wikipedia.org/wiki/Lardo

PREPARATION
- Melt the yeast in warm water;
- Put the flour on the table, and in the middle of it put two spoons of oil;
- Slowly add the water with the yeast;
- Mix the compound and work it until you obtain a smooth and firmo compound;
- Let it rest for two hours in a warm place, covered with a towel;
- Once it's ready, stretch it on an oiled baking pan. The stretched compound must be 0,7 inches high;
- Use a fork to make some holes on the compound. Oil its surface and salt it.
- Cook in the oven at 180C for 20 minutes;
- Cut the lardo in very narrow slices;
- Let it cool down, and put the lardo on it.

CALORIES: 762 per portion
ENJOY
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Old 06-26-2009, 06:39 PM   #12
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Your recipies sound soo good..Thanks for sharing! As soon as my american brain can translate the measurements I'll be trying 1 or 2. Thanks again.
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Old 06-28-2009, 11:12 AM   #13
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Your recipies sound soo good..Thanks for sharing! As soon as my american brain can translate the measurements I'll be trying 1 or 2. Thanks again.
They are great. Trust the Italian, when it comes to cooking.
Sorry, I'm not used to your customary units. I'm using my cell phone to convert european measures. Feel free to help me to improve my conversion abilities.
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Last edited by Jigen; 06-28-2009 at 11:32 AM.
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Old 07-03-2009, 07:26 AM   #14
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Since I have decided to use 12 sausages I had in my fridge, I thought I could share this recipe with you, and plump up my recipe portfolo.
--------------------------------------------------------------------------
PENNE ALLA NORCINA (UMBRIA)
Norcia is a small town (Population: 5000) near Perugia, Umbria, central Italy. Altough Norcia is famous for being St. Benedict of Nursia's hometown, is also famous for its groceries and pork-butcheries. The Antonomasia for grocery industries.

INGREDIENTS (4 servings)
0,80 pounds of short pasta ("Penne") http://en.wikipedia.org/wiki/Penne
5 sausages
Acid cream
1/2 glass of white wine

PREPARATION
Skin the sausages and reduce them indo small pieces. put them into a pan with a olive oil.
Cook the sausages adding wine. Once they are ready, take them off the fire, and add the cream.
Cook the pasta (AL DENTE, mi raccomando!!! Come sempre!). Once it's ready, season the pasta with the sauce.
Add parmesan and serve.
If you like it, you can add minced pepper.

ENJOY
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Old 07-06-2009, 02:42 AM   #15
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SPAGHETTI AGLIO, OLIO E PEPERONCINO (ABRUZZO)

This is one of the most know recipes in the whole Italian kitchen. Originary from the small region in central Italy, it has become one of the most common and most appreciated dishes in our country. Tasty, and very simple to prepare. The sauce will only take 15 minutes to be ready.

--------------------------------------------------------------------------
INGREDIENTS (4 portions)
12,5 ounces of Spaghetti
2 big cloves of garlic
3 ounces of olive oil
1/2 hot chili pepper (or more, if you want it hotter. Just, don't overdo it)
a pinch of parsley
salt

PREPARATION:
In a pan, warm the oil and brown (light fire) the sliced garlic and the grinded chili pepper
Once the garlic is brown, salt and turn off the fire
Add the minced parsley
Boil the spaghetti (AL DENTE!!!) and mix them with the sauce.

SUGGESTION: "Scarpetta"
In this case, once you finish the pasta, you'll have a lot of sauce left in your dish. You don't want this to go wasted. "Scarpetta" is an Italian term which litterally means "little shoe". In cooking, "scarpetta" means to dip a piece of bread in the sauce remained in the dish, in order to eat everything you have in the dish.

CALORIES: 480 per serving. With these doses, we have a total of almost 2000 calories. If you want to make the pasta more fattening, just add more oil.

ENJOY.
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Old 07-13-2009, 10:24 AM   #16
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PIADINA (EMILIA ROMAGNA)

INGREDIENTS
17,5 ounces Flour
Sodium bicarbonate
3,5 ounces lard
Ham
Soft Cheese
Arugula
salt

PREPARATION
Pour the flour on the tabel. In the middle of it put the lard, a pinch of bicarbonate, and salt. If you can't find the lard, use the same amount of butter.
Knead the compound, and add a little warm water, as much as is necessary to obtain an uniform dough.
Once the dough is solid, let it rest under a clean cloth, at least for half an hour.
Then, stretch it out to obtain a sheet, 0,2 inch high. You can make one big "piada", or several smaller "piadine".
Traditionally, you must cook the dough in a terracotta pan over carchoal, but a hot frying pan is the same.
During the cooking process, you could experience the formation of small bubbles on the piada. To avoid it, pierce the bubble with a fork, and shift side.
Serve hot. You can put inside it whatever you prefer, but in this case, let's stick to tradition, and fill it with ham, cheese and arugula.
ENJOY
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Most beautiful. For me naught else regarding is my beloved."
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Old 07-14-2009, 04:06 AM   #17
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TIRAMISU' (VENETO)

INGREDIENTS (8 servings)
10,6 ounces of mascarpone
4 eggs
1,8 ounces of bitter cocoa powder
3,5 ounces of sugar
6 cups of coffee (made with a moka, obviously)
1 pack of Ladyfinger cookier (Savoiardi, in Italian)
2 cups of brandy

PREPARAZIONE
- Mix Mascarpone, sugar and the yolks.
- Whip up the whites and add to the previous compound.
- Mix the brandy with the coffee. Dip the Ladyfingers in the coffee (not too much, or they will reduce to pulp), and place at the bottom of a rectangular pyrex dish (7,8x12 inches is perfect).
- Once you fill up the space at the bottom of the pyrex pan, put on it half of the mascarpone compund and dust the cocoa on it.
- Make another layer of dipped Ladyfingers, in the opposite sense (if you put the first layer from left to right, now place it from right to left. The dessert will be more stable). Cover it with the remaining cream, and dust with the remaining cocoa.
- Let it rest in the fridge for at least 12 hours, then serve.
ENJOY.
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Most beautiful. For me naught else regarding is my beloved."
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Old 07-14-2009, 07:30 AM   #18
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Quote:
Originally Posted by Jigen View Post
PIADINA (EMILIA ROMAGNA)

INGREDIENTS
17,5 ounces Flour
Sodium bicarbonate
3,5 ounces lard
Ham
Soft Cheese
Arugula
salt

PREPARATION
Pour the flour on the tabel. In the middle of it put the lard, a pinch of bicarbonate, and salt. If you can't find the lard, use the same amount of butter.
Knead the compound, and add a little warm water, as much as is necessary to obtain an uniform dough.
Once the dough is solid, let it rest under a clean cloth, at least for half an hour.
Then, stretch it out to obtain a sheet, 0,2 inch high. You can make one big "piada", or several smaller "piadine".
Traditionally, you must cook the dough in a terracotta pan over carchoal, but a hot frying pan is the same.
During the cooking process, you could experience the formation of small bubbles on the piada. To avoid it, pierce the bubble with a fork, and shift side.
Serve hot. You can put inside it whatever you prefer, but in this case, let's stick to tradition, and fill it with ham, cheese and arugula.
ENJOY
Can't wait to give this a try! Ham, cheese and arugula sound like heaven to me!
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Old 07-14-2009, 07:32 AM   #19
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Originally Posted by Jigen View Post
TIRAMISU' (VENETO)

INGREDIENTS (8 servings)
10,6 ounces of mascarpone
4 eggs
1,8 ounces of bitter cocoa powder
3,5 ounces of sugar
6 cups of coffee (made with a moka, obviously)
1 pack of Ladyfinger cookier (Savoiardi, in Italian)
2 cups of brandy

PREPARAZIONE
- Mix Mascarpone, sugar and the yolks.
- Whip up the whites and add to the previous compound.
- Mix the brandy with the coffee. Dip the Ladyfingers in the coffee (not too much, or they will reduce to pulp), and place at the bottom of a rectangular pyrex dish (7,8x12 inches is perfect).
- Once you fill up the space at the bottom of the pyrex pan, put on it half of the mascarpone compund and dust the cocoa on it.
- Make another layer of dipped Ladyfingers, in the opposite sense (if you put the first layer from left to right, now place it from right to left. The dessert will be more stable). Cover it with the remaining cream, and dust with the remaining cocoa.
- Let it rest in the fridge for at least 12 hours, then serve.
ENJOY.
I have a girlfriend who loves Tiramsu and is currently working some very long hours. I'm going to make this for her.
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Old 07-14-2009, 10:33 AM   #20
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I have a girlfriend who loves Tiramsu and is currently working some very long hours. I'm going to make this for her.
To tell the truth, I have never made it, but I have an aunt whom is good at it. But since she's completely teetotal. She hates alchool, and never uses brandy. On the other side, I can't eat it, because I'm allergic to egg whites. However, I'm glad youliked the recipe. Just, if you can't find the ingredients, let me know, I may be able to evade the obstacle.
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Old 07-15-2009, 02:06 PM   #21
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So yeah...where are the pictures?? :P
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Old 07-16-2009, 03:18 AM   #22
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So yeah...where are the pictures?? :P
Oops. I forgot. Thanks for reminding me, Rowan. I'll start right noW.

CASSOEULA (Lombardia)


CASONCELLI (Lombardia)


CARBONARA (Lazio)


RISO TALEGGIO E PERE (Lombardia)


COTOLETTA ALLA MILANESE (Lombardia)


FOCACCIA COL LARDO (Lazio)


PENNE ALLA NORCINA (Umbria)


AGLIO, OLIO E PEPERONCINO (Abruzzo)


PIADINA (Emilia-Romagna)


TIRAMISU' (Veneto)
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Old 07-16-2009, 04:01 AM   #23
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SEADAS (SARDEGNA)



INGREDIENTS
10,6 ounces flour
5,3 ounces cooking lard
14,1 ounces Sardinian cheese or Scamorza
Honey
2 oranges (or lemons)
salt

PREPARATION
DOUGH:
- Place the flour on a table. Add a little warm water and salt. Mix up.
- Add the lard (or butter), working the dough until it becomes soft and smooth.
- Let it rest for half an hour covered with a cloth, in a warm place.

STUFFING:
- Mince the scamorza in very small dices. Add the oranges' (or lemons') minced skins.

- Take the dough and work it again. Take small pieces of dough and strecth them to obtain circles of 6 inches in diameter. Put a little stuffing on each one, and close them to make a hal-circle. Close them pressing carefully on its sides.
- Fry the "Seadas" in abundant hot oil.
- Serve hot, with hot honey on.

Calories: 630 each Seada

ENJOY
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Old 07-16-2009, 12:57 PM   #24
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ZUPPA VALDOSTANA (VALLE D'AOSTA)



INGREDIENTS (4 SERVINGS)
6,5 ounces Fontina (Italian soft cheese)
1 Savoia cabbage (Verza)
0,33 gallons of meat broth
1,8 ounces butter
6 slices of homemade bread
1 onion
salt

PREPARAION
- Cut the cabbage in slices and mince the onion
- Melt the butter in a poi and yellow the onion. Add the cabbage and salt.
- Close the pot with its cap and cook with low flame, mixing often and adding water if necessary
- Toast the bread. Put 3 slices on the bottom of a pyrex pan and add the cooked cabbage, alternating it with thin slices of Fontina.
- Pour the broth and let cook in very hot oven for 10 minutes.

ENJOY
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Old 07-16-2009, 01:17 PM   #25
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FONDUE VALDOTAINE (VALLE D'AOSTA)
I have added the recipe for Valdotaine Soup, forgetting that Valle D'Aosta has another and more tasty dish: the Fonduta.



INGREDIENTS:
14 ounces Fontina Valdostana
3,5 ounces fresh butter
4 egg yolks
Half glass milk
Minced black pepper
White bread
White truffle (Truffle tastes horrible, and it's really expensive too, so I never use it. Use it, at your peril).

PREPARATION
- Cut a slice of Fontina. Cut away the crust, and dice the cheese.
- Let it marinate in the milk for 12 hours.
- Once it's ready, save part of the milk, and put the fonduta in a casserole, and add butter.
- Lit the flame under the casserole, at very low flame.
- Mix the compound with a wooden spoon. Don't stop mixing. The final compound must be creamy and smooth.
- Serve in terracotta dishes with toasted white bread dipped in the Fonduta. Dust with pepper and a little truffle, if you want.

ENJOY.
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A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
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