This week’s Regional Italian recipe is quite a decadent one. It comes from the Alpine region of Valle d’Aosta (Aosta Valley) that borders with France and Switzerland. It is a renowned tourist destination for winter sports and summer hikes. It is beautiful, as only the Alps can be. And the food? It is hearty and simple, made mainly with local produce. Valle d’Aosta is especially famous for its cheese, the most known of all being Fontina, a cow’s milk and PDO cheese, which I am using for this recipe. In fact, this is quite a simple dish made with buckwheat gnocchi, butter and Fontina… when you have only few ingredients, their quality becomes paramount to obtain the best results. The name “Gnocchi alla bava”, literally means “Gnocchi à la dribble”… yeah, I know… it sounds gross, but the “dribble” is in fact the stretchy cheese (even though, in my opinion, it could easily refer to the fact that the dish is mouthwatering!)… Enjoy and don’t forget to check out all the other Regional Italian dishes that I have posted up till now!
Ingredients (for 4 to 6 people):
150 gms – 5.25 oz. Fontina cheese (or fontal), thinly sliced
75 gms – 2.65 oz. butter, melted
500 gms – 1 lb. buckwheat gnocchi
Start by preparing the gnocchi following my tutorial on How to make Buckwheat Gnocchi.
While the gnocchi are cooking, slice the cheese and melt the butter. Put some of the melted butter at the bottom of a big microwave proof bowl. When the gnocchi are ready, put some in the bowl, pour some melted butter on top and cover with some sliced cheese, then put another layer of gnocchi and so on.
Heat it in the microwave for 30 seconds, take it out and stir. Put it back in the microwave if needed. It will be ready when the cheese melts and stretches.
It is the end of the month again! Which means it is time to check out the great roundup that Nancy from Spicie Foodie has put together of some of the best recipes from the blogosphere! Check out Your Best Recipe of January! I am contributing my Fish Couscous to it! Have fun!