Fondue with Bitto dop and Valtellina Casera dop

Pea Gnudi with Prosciutto Mousse and Casera DOP Fondue 🟢🥓 | Gourmet Recipe by Chef Alessandro Bianucci

An elegant, refined, and surprisingly light dish that brings to the table creaminess, balance, and flavor. The pea gnudi baked in the oven, paired with a soft cooked prosciutto mousse and completed with a delicate Valtellina Casera DOP fondue, offer a true experience of flavors and textures. 🍃🧈

Ideal as a dramatic appetizer or a gourmet first course, this recipe by Chef Alessandro Bianucci enhances local products in a modern style. A perfect meeting of Valtellinese tradition and contemporary creativity.

🛒 Ingredients for 4 people

✳️ For the pea gnudi:

• 150 g of light ricotta
• 250 g of peas
• 1 egg (about 70 g)
• 50 g of flour
• Salt and pepper to taste

🌸 For the prosciutto mousse:

• 150 g of cooked prosciutto
• 70 g of mascarpone
• 1 tablespoon of brandy
• Salt and pepper to taste

🧀 For the Casera fondue:

• 80 g of Valtellina Casera DOP, grated
• 120 ml of fresh milk
• Nutmeg to taste

👩‍🍳 Preparation

1. Pea Gnudi

• Blanch the peas in salted water and drain.
• In a mixer, combine ricotta, peas, egg, flour, salt, and pepper.
• Blend until smooth and transfer to the refrigerator for 1 hour.

2. Prosciutto Mousse

• Chop the cooked prosciutto with a knife, place it in a tall glass with mascarpone and brandy.
• Blend with an immersion blender until you achieve a smooth cream. Adjust with salt and pepper, place in a piping bag, and refrigerate.

3. Casera Fondue

• Bring the milk to a boil, remove from heat, and add the grated cheese and a pinch of nutmeg.
• Stir until you obtain a fluid and creamy sauce. Keep warm in a bain-marie.

4. Cooking the Gnudi

• Take the mixture and form balls with a scoop or make quenelles with two spoons.
• Place them on parchment paper and bake in the upper part of the oven at 170°C for 15 minutes.

🍽️ Presentation

1. On a deep plate, create 4 mounds of prosciutto mousse at the four corners, as if they were cardinal points.
2. Place 3 gnudi in the center.
3. Gently drizzle the Casera fondue over them.
4. Finish with a drizzle of raw extra virgin olive oil and serve immediately.

✨ A dish that combines delicate colors, velvety textures, and balanced flavors: perfect for impressing with elegance!

The images of the dishes are purely indicative and may not necessarily correspond exactly to the recipe