{"id":69495,"date":"2023-05-16T22:09:30","date_gmt":"2023-05-16T22:09:30","guid":{"rendered":"https:\/\/cucineditalia.com\/fontina-dop-alpine-cheese-buttons-with-pumpkin-cream-and-amaretti-biscuits\/"},"modified":"2023-09-21T09:02:23","modified_gmt":"2023-09-21T09:02:23","slug":"fontina-dop-alpine-cheese-buttons-with-pumpkin-cream-and-amaretti-biscuits","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/fontina-dop-alpine-cheese-buttons-with-pumpkin-cream-and-amaretti-biscuits\/","title":{"rendered":"Fontina DOP Alpine Cheese Buttons with Pumpkin Cream and Amaretti Biscuits"},"content":{"rendered":"\n

This fresh pasta dish is perfect to serve for a gourmand gathering with family, friends, or that special someone. Fontina DOP Alpine Cheese<\/a> Buttons with Pumpkin Cream and Amaretti Biscuits comes from the elegant restaurant Locanda alla Scala in Milan<\/b> located between Piazza alla Scala and Brera in Milan.<\/p>\n\n\n

Ingredients<\/strong><\/h2><\/h2>\n\n\n

For the fresh pasta<\/strong><\/h3>\n\n\n
\n
Flour 00<\/strong>: 350 g<\/div>\n
Whole egg<\/strong>: 1<\/div>\n
Egg yolks<\/strong>: 4<\/div>\n
Evo oil<\/strong>: 30 g<\/div>\n
Salt<\/strong>: 2 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the filling<\/strong><\/h3>\n\n\n
\n
DOP mountain pasture Fontina cheese<\/strong>: 200 g<\/div>\n
Cream<\/strong>: 50 g<\/div>\n
Butter<\/strong>: 20 g<\/div>\n
Egg yolks<\/strong>: 2<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the pumpkin cream<\/strong><\/h3>\n\n\n
\n
Delica pumpkin<\/strong>: 1<\/div>\n
Branch of rosemary<\/strong>: 1<\/div>\n
Thyme branch<\/strong>: 1<\/div>\n
Orange<\/strong>: 1 zest<\/div>\n
Evo oil<\/strong>: to taste<\/div>\n
Salt<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n
\n
\"Fontina
Fontina DOP Alpine Cheese Buttons with Pumpkin Cream and Amaretti Biscuits<\/figcaption><\/figure>\n<\/div>\n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the fresh dough<\/strong><\/h3>\n\n\n\n

Place the flour on the counter forming a well; in the center add the whole egg, egg yolks, oil, and salt. Knead the dough until smooth; form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least an hour. Divide the dough into two parts and roll it out very thin.<\/p>\n\n\n\n

Place the filling in balls on the sheet of dough at the base, spacing it at least 4 cm between each ball. Lay the second sheet on top and start sealing your buttons with the help of a 3 cm diameter pastry cutter.<\/p>\n\n\n\n

For the filling<\/strong><\/h3>\n\n\n\n

Finely grate the fontina cheese and place it in a bowl with cream and butter in a bain-marie. Once the cheese has begun to melt add the egg yolks incorporating them one at a time, and cook the mixture until smooth and homogeneous. When the fondue is stemmed put it in a piping bag.<\/p>\n\n\n\n

For the pumpkin cream<\/strong><\/h3>\n\n\n\n

Cut the pumpkin into wedges, cleaning it of the inner seeds, but without removing the skin. Once you have obtained the wedges wrap them in foil sprinkling them with the oil, salt, and seasonings, and bake at 180\u00b0C for 35 to 40 minutes. When the pumpkin is cooked remove the peel and the aromatics and blend everything by adding extra virgin oil and water to adjust the consistency, which should be very soft. At the end add some cold orange zest.<\/p>\n\n\n\n

For the serving<\/strong><\/h3>\n\n\n\n

In boiling water, cook the buttons for 3 to 4 minutes. In the meantime heat the pumpkin cream and place 5 dots of it on the plate, which will serve to hold the ravioli in place. With the remaining cream lightly smear them and finally top with crumbled amaretti biscuits.<\/p>\n\n\n\n

Locanda alla Scala<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This fresh pasta dish is perfect to serve for a gourmand gathering with family, friends, or that special someone. Fontina DOP Alpine Cheese Buttons with Pumpkin Cream and Amaretti Biscuits comes from the elegant restaurant Locanda alla Scala in Milan located between Piazza alla Scala and Brera in Milan. Ingredients For the fresh pasta For the filling […]<\/p>\n","protected":false},"author":4,"featured_media":61391,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[22282,22283,22284,18472],"class_list":{"0":"post-69495","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-alpinecheese","10":"tag-fontinadop-en-2","11":"tag-fontinadopalpinecheese","12":"tag-homemaderecipes-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/69495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=69495"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/69495\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/61391"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=69495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=69495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=69495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}