Fusilloni alla Valle d’Aosta

Valle d’Aosta in northern Italy is splendid year-round, but there’s just something about the Alpine wonderland during winter. Influences from France and Switzerland have drifted across the border, weaving a culture that’s not just Italian but “Valdoastan” — a whim also evident in the cuisine.

Just the mere thought of quelling the post-ski hunger pangs or keeping toasty on a frigid night can elicit the urge to dig into a luscious, cozy dish. And on the comfort food front, Valle d’Aosta never disappoints.

This Fusilloni alla Valle d’Aosta pasta combines earthy mushrooms and salty prosciutto strips with sharp taleggio and mildly nutty fontina cheeses, milk, cream, and a smattering of potato flakes (spuds are a Valdoastan staple). The result tastes like macaroni and cheese kicked into a higher gear: gooey, stringy, rich, warming, a tad earthy, and ever-so satisfying. Check out La Cucina Italiana's recipe below. 

Fusilloni alla Valle d'Aosta recipe

Ingredients:

1 lb. mixed fresh mushrooms (4 small porcini, chanterelles, Chiodini, or Shimeji)
3⁄4 lb. long fusilli pasta
1 cup fresh cream
9 oz. taleggio
4 oz. fontina
1 oz. ham, sliced into strips
1 tsp. potato flakes
2 Tbsp. milk
santoreggia or summer savory to taste (substitute with rosemary and thyme)
1 Tbsp. unsalted butter
salt – pepper

Method:

Clean the mushrooms with a damp cloth. Cut into pieces. Melt the butter in a saucepan until frothy. Add mushrooms and cook for 4-5 minutes. Season with salt and pepper to taste.

Dissolve the potato flakes in the milk and set aside. Dice the taleggio and fontina in 1⁄4” pieces. Add the cream and cheeses to a small saucepan over low heat. Stir constantly until they soften. Add the dissolved potato flake-milk mixture.

Continue to stir until completely melts. Season with salt and pepper to taste. 

Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain and add to the saucepan. Cook for 1-2 minutes over low heat. 

Remove from heat. Top with the mushrooms, ham, and santoreggia to taste. Serve immediately.