Fusilloni alla Valle d’Aosta
With sharp Taleggio and gently nutty Fontina cheeses, milk, cream, and a sprinkle of potato flakes, this Fusilloni alla Valle d'Aosta pasta dish is a pleaser. It blends earthy mushrooms and salty prosciutto strips along with the cheese and spiral Fusilloni for an end result that’s like a super tasty macaroni and cheese.
Course Main Course Cuisine Italian
1 lb. mixed fresh mushrooms (4 small porcini, chanterelles, Portabella, or similar) 3⁄4 lb. Flora Organic Homestyle Fusilloni Pasta 1 cup fresh cream 4 oz. taleggio 2 oz. fontina 2 oz. prosciutto, sliced into strips 1 tsp. potato flakes 2 tbsp milk (for mixing potato flakes) Santoreggia or summer savory to taste (substitute with rosemary and/or thyme) 1 tbsp. unsalted butter salt – pepper
Use a moist cloth to clean the mushrooms before cutting them into pieces. Melt butter in a saucepan before adding the mushrooms and cooking them for 4-5 minutes. Season the food with salt and pepper. Dissolve the potato flakes in milk before setting them aside to rest. Dice the Fontina and Taleggio cheeses in small pieces. Over a low-heat saucepan or top of a double boiler, combine the cheeses and the cream and stir until they gently warm, soften and create a cheesy sauce. Add the potato flakes and milk mixture and stir until it completely melts—season with salt and pepper to taste. In a large pot, boil water and season with salt. Add the Flora Organic Homestyle Fusilloni pasta and cook until al dente. Drain pasta and add to the saucepan before cooking over low heat for 1-2 minutes.