I’ve traveled a lot of places throughout Italy, but have never been to the Northwest regions. The smallest Alpine region in the far northwest of Italy is Valle d’Aosta. This tiny region borders Rhone-alps in France & Switzerland. Of course, the bordering countries influence the food of Valle d’Aosta, especially since many from these bordering countries visit this Alpine region for it’s skiing. Since Valle d’Aosta is a popular winter place, the food tends to be hearty & rich. Butter is the fat of choice here over olive oil & there is plenty of cheese. Some of the staples in their diet are cabbage, polenta, fonduta (melted cheese) & game meats.
The Veal chop recipe in this post is one of the popular dishes of Valle d’Aosta.
I made a pocket in the bigger side of the chop to make room for the stuffing. I then stuffed it with fontina cheese, (which is made in this region), prosciutto & a sage leaf. The chops were then breaded & fried until crispy & golden & the cheese inside is gooey & melted. When you cut into the chop you get a cheesy somewhat salty surprise that is just great with crispy veal.
Gustatela!
D I V A
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In Spain we have some similar called San Jacobos!! (translated: Sant Jacobs
)
I love breaded meat!! It’s a shame I can’t eat it very often… it’s a good memory of my childhood