Cornmeal mush of the Valle d’Aosta and Lardo Pancettato ai Sapori Levoni

  • Preparation:
  • Difficulty: Bassa


For the cornmeal mush:

  • 800 g of corn four
  • 200 g of Fontina cheese
  • 100 g of butter
  • water
  • salt


For the decoration:

  • 8 slices of Lardo Pancettato ai Sapori Levoni
  • Grana Padano

Prepare the cornmeal mush pouring around the flour into the hot water.
After one hour, just before cooking is complete, add the diced fontina cheese and the butter.
Pour the cornmeal mush in a baking tray covered with baking paper and let it cool down for one hour.
Shape some disks of the desired dimension with a cup, until the cornmeal mush is finished.
Each disk should be 3 cm thick.
Grease an oven pan with some butter and arrange the disks one beside the other.
Add rosemary and grated Grana Padano.
Bake at 200 ° C until the fat has melted and the cheese has formed a crust.

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