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Recipe: Polta di Pacentro, the peasant dish that symbolises the traditions of Abruzzo
If you think about the beautiful village of Etroules in Val d’Aosta, our imagination flies immediately to the mountains of incredible beauty, the woods and the small, typical houses immersed in this bucolic atmosphere. Today, to greet the Autumn Equinox, we propose a recipe that tastes of long walks in the woods and evokes the first colds. Fontina DOP cheese is the indisputable protagonist of this typical dish. Fontina DOP is made with whole milk of Valdostan Cow.
But let’s move on to introduce the dish: Soup with fontina cheese and black bread, very similar to the nearby Valpellina soup.
Ingredients
half of a small cabbage turns
1 liter of meat broth
300 g of rye bread
300 g of Fontina valdostana DOP
50 g of butter
cinnamon powder
Method
Separate the savoy cabbage leaves, wash them and cut them into strips, discarding the thicker central stalks. Put the stock on to boil and, as soon as it boils, add the savoy cabbage and simmer gently for half an hour until very tender.
Cut the bread into slices just under 1 cm thick and cut the fontina cheese into thin slices. Butter an ovenproof dish and line the bottom with the slices of bread, then cover the bread with a generous layer of fontina cheese; make a total of six layers, 3 of bread and 3 of fontina, finishing with the cheese. Between each layer, add a little savoy cabbage, lifting it out of the stock.
Now slowly pour the boiling broth over everything, one ladle at a time, to give the bread time to soak up the liquid. Finally, spread the melted butter over the surface and sprinkle with a pinch of cinnamon.
Leave to rest for about ten minutes and then bake the soup in the oven at 200°C for about 40 minutes, until the surface becomes slightly golden. Serve hot.
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