Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies
Фильм және анимация
Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: www.quinson.it) one of the few cheese producers in the Aosta Valley who only use milk from their own cows.
Renata and Clara's recipe is:
for the polenta:
600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat)
1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk)
120g butter
a lot of nutmeg (a third of a nut), some freshly ground black pepper
half a teaspoon of salt
For the fontina cheese sauce
2 garlic cloves (these are optional)
100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust)
enough milk cream to make a sauce; start with 400ml
Пікірлер: 90
I need to live here...after our grandparents coming to Canada it's time that our generation move back to our country of origin...just delicious 😘😘😘😘
@aris1956
Жыл бұрын
I think it is more than fair now for the new generation to make the journey backwards. 👍 😊 PS: The roots can never be forgotten !
@HopeLaFleur1975
Жыл бұрын
@@aris1956 agreed!
I say it every upload, and I mean it with my whole heart, this is my FAVORITE series!!
@pastagrannies
Жыл бұрын
Thank you, Melanie! best wishes, Vicky
The cheese sauce is to die for 🤤
This is absolutely to die for. It simply made me weak in the knees just watching. This has to be one of the most divine things ever. Luscious. Luscious. Luscious. Thanks again Vicky & Crew for finding all these hidden gems. You're preserving history.❤❤❤
@pastagrannies
2 ай бұрын
I'm glad you enjoyed the episode Marty! 🙂🌺 best wishes, Vicky
@martyrose
2 ай бұрын
@@pastagrannies I enjoy all your episodes Vicky! You and your crew do a fantastic job finding all these hidden gems. It's also so nice that you're preserving history! 💜💚 ❤️
All I can say is that looks like heaven !!
Just an amazing anthology of regional cooking that will be treasured for centuries to come when such traditions would otherwise be lost. Thank you as always.
How delicious does that look? I think I'd be eating that fontina-cream mixture by the spoonful, too! One really gets a sense of the ways Italian and French culinary traditions mix in this video. And their stove was very handsome, too.
Fontina is one of my favorite cheeses, especially on heated sandwiches.
Truly amazing. A recipe a technique that is clearly steeped in history.
I had so much memories from Morgex and Valle d'Aosta...lovely place, lovely people. Miss everything from there so much!
@pastagrannies
Жыл бұрын
hi Alberto, yes it's very beautiful part of the world, best wishes, Vicky
Back to the mountains and cheese! Another glorious episode and it never ceases to amaze me (truly staggering) variations of cuisine from one end of Italy to the other. He one constant is the dedication and skill each of these ladies show regardless of the dish. With that said, gnocchi and fontina is almost too much for me to absorb in one episode. Terrific video and as always, God bless these ladies!
@pastagrannies
Жыл бұрын
hi Scott, you can tell that Italy is a fairly new country from its cuisines! best wishes, Vicky
un piatto assolutamente meraviglioso👏👏
Oh my! And as Vicky perfectly describes the sauce on the spoon: "mmmm, mmm, mmm, mmm, mmmm"!😊
LOVE, LOVE, LOVE💕💕💕💕💕
When I was a cheesemonger, Fontina Val D'Aosta was one of my favorites to take home. It makes the best grilled cheese (with a little smoked speck)!
That dish looks delicious, and I love the rustic look of that kitchen.
They look so tempting I really want to try them
That gnocchi dish looks absolutely delicious - wanted to reach in & grab a plate! Interesting how they use wheat & rye flour to make them.
My Goodness, they look so satisfying! I have never had freshly milled flour, but I can very much believe that the taste is much much better. Thank you Pasta Grannies for another great video!
@pastagrannies
Жыл бұрын
hi Jean, freshly milled wheat has a wonderful nutty sweet taste 🌺😊 best wishes, Vicky
Very good channel for pasta lovers like me, thank you ❤👍
Italian Mac & Cheese - looks delicious!
I used this cream, garlic & Fontina sauce yesterday to make a tetrazzini with leftover chicken. Superb! Much better than a bechamel based cheese sauce!
@pastagrannies
Жыл бұрын
hi David, I'm glad you liked it! best wishes, Vicky
Am I the only one who likes it so much when Vicky is the taste tester? lol
@pastagrannies
Жыл бұрын
Thanks Danio! 🌺😊 best wishes, Vicky
Brrrrrrrr the only thing to eat for a warm up when up the mountains. Can you imagine having that ultra fresh dairy produce on hand regularly, ooooh I can feel my arteries clogging now, but they seem to be doing very well on it. Fontina is a wonderful melting cheese, eat your heart out France you are not the only ones! thank you to everyone for this insight, I just love those utensils! Ramon.
@pastagrannies
Жыл бұрын
hi Ramon, I like the saying 'a little bit of what you fancy, does you good' so no guilt tripping for me about some luscious gorgeous cheese sauce! 🤣 best wishes, Vicky
@artycrafty9209
Жыл бұрын
@@pastagrannies Exactly my motto too!
I am so happy to watch this video ! 😁 i went a few times to Aosta. The town is beautiful with its archeological monuments. And i love the local food. Apart from Fontina, don't forget to mention rhododendron honey ! ❤
They look delicious!
yummy yummy yummy
6:40. Now I would put a good grind of fresh pepper there and it would be a dinner from heaven for me ! 😋❤️
Did you see how that lady kept right on cutting the cheese by hand with a knife while she was chatting away and didn’t even glance at what she was doing? I’d have chopped a few fingers off! What a pro!
@brucetidwell7715
Жыл бұрын
That's what 60-70 years of practice gets you.
Looks absolutely delicious! What an interesting technique of cooking the dough before making the gnocchi, and then boiling it again to finish off the process.
ok I NEED to make this!
Vicky, I would have been right beside you, dipping my spoon in that luscious sauce. It looked incredible. The triticale gnocchi must have been the perfect foil. Oh, to have a taste of that on a cold winter's day!
@pastagrannies
Жыл бұрын
Head for the Aosta valley! Actually here in Italy we've got a cold week ahead of us, so no need to head anywhere. 🌺😊 best wishes, Vicky
❤This dish looks amazing! Cheesy goodness along with those gorgeous gnocchi ❣️
Excellent as always! But....can we explore the kitchen a bit more? I love the large wooden cupboard on the wall. 👍🏻👍🏻
@pastagrannies
Жыл бұрын
It's Lorenzo's entertaining kitchen cum dining room - that had quite a lot of stuff temporarily parked on the table. So we kept our cameras tight! best wishes, Vicky
Looks really yummmmmmmy
My grandpa use to make the long sticks or as we called them polenta paddles. Trust me, they were a multi purpose paddle!! Lol
Amazingly delicious!
Wow - the dialect/accent is so different!
Triticale gnocchi? When I read polenta gnocchi, I assumed, wrongly, that it was from corn. Am familiar with triticale, so now want to try making this! Lovely video, and love this channel.
@pastagrannies
Жыл бұрын
hi Sharen, yes gnocchi can be made with several different ingredients. best wishes, Vicky
Wow. Delicious!!
Would love this dish.💜
Wonderful. Oh that cheese sauce. 😍
Buonissimo
It's not the prettiest, fanciest dish, but I'll bet it tastes amazing!
Looks delicius😋
Cheese fondue sauce 😊
Long nap rafter eating that……..
Great recipe!!! Wish I could find those ingredients here 😢😂😂
Boa, das sieht lecker aus😍😍😍😍
I just died and went to heaven.
@1ACL
Жыл бұрын
Ikr? Can you imagine what might happen if you actually ate it? Omg. I'm dying.
Wow that sounds rich. Terrible for the waistline but great for the soul. Do they ever pop it under the grill/broiler to allow it to gratinate? My tummy is rumbling after watching that. Brilliant as always, thank you.
@pastagrannies
Жыл бұрын
hi James, I've never seen a grill being used in the home? And quite often I notice the oven is being used as another cupboard. Obv not those who like to make lasagna, but most cooking is on the hob? best wishes, Vicky
A favorite entertainment of mine is to compare what the grannies are making (traditional) with what the dish turned into when it influenced other dishes (foreign). This seems so beautifully mac-and-cheesy in the serving bowl. I love Pasta Grannies.
She must have hands of steel. That polenta is smoking hot.
Oh yum, I’m with you just give me a spoon for the sauce. Looks so good. Do they take the rind off the cheese? I couldn’t tell. Patti
@pastagrannies
Жыл бұрын
hi Patti, yes the rind is removed. Yes, the sauce would be good on lots of things, even toast! best wishes, Vicky
🤗💐
Delicious! Any recommendation for an American flour that would work? It would not be the same as this at all, but I'm thinking that you could make gnocchi using very thick Cream of Wheat.
@catherinegalley8965
Жыл бұрын
You should have no problem finding triticale flour in the United States. Just google it.
@brucetidwell7715
Жыл бұрын
@@catherinegalley8965 Thanks!
@elisaastorino2881
Жыл бұрын
You can find triticale here, although it isn't easy. I think Bob's Red Mill has it.
@pastagrannies
Жыл бұрын
hi Bruce, perhaps Hayden Flour Mills in Arizona can advise you? best wishes, Vicky
@brucetidwell7715
Жыл бұрын
@@pastagrannies Thank you for the suggestion! I love your channel! All of the ladies are so wonderful.
👁👁 7:02
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It's so interesting how both Renata and Clara pronounce their "r" like the French r as opposed to the trilled Italian r. But I suppose it makes sense since they live so close to the French border.
@pastagrannies
Жыл бұрын
yes - languages and recipes aren't bothered by borders! best wishes, Vicky
I just learned that polenta doesn't have to be made from cornmeal!
@crisidelm
Жыл бұрын
The word "polenta" predates the arrival of corn from the New World by centuries; in fact, you can make it with a lot of different grains.
Der Käse und auch das Gericht sehen sehr sehr lecker aus, aber mir tun die angebundenen Kühe sehr leid. Diese Art von Kuhhaltung sollte verboten werden....
@pastagrannies
Жыл бұрын
hi Rahel, Die Kühe sind freilaufend, sobald das Wetter es zulässt. Ihre Schwänze sind zusammengebunden, damit ihre Exkremente während der Nahrungsaufnahme in die Rinne fallen. And in case the google translation isn't good, here is my comment in English: The cows are free range as soon as the weather allows it. Their tails are tied to help their excrement drop to the gutter while they feed. best wishes, Vicky
@DerAdler82
Жыл бұрын
@@pastagrannies Oh gosh, for a moment I thought you had also learned to speak German 😅and maybe you were about to start a new KZread channel: Sauerkraut grannies 😝 haha
@rahelwachter1283
Жыл бұрын
@@pastagrannies Da bin ich aber sehr froh, vielen Dank für die Rückmeldung. 🙂