A typical Valle d’Aosta first course and in particular the Gressoney valley, where the Walser settled between the 12th and 13th centuries, the Chnéffléne are small dumplings made with flour, milk and eggs.
They can be seasoned in various ways: with the typical Toma di Gressoney, with cream and speck or, as usual, with the white onion browned in a pan with the butter.
Today we have chosen to let you discover how they are prepared with the typical Toma fondue.
Ingredients
Ingredients for 6 people
For chnèfflènè:
500 g of flour
1/2 liter of milk
2 eggs
Salt to taste.
For the fondue:
2 glasses of milk
1 tablespoon of flour
200 g of Toma di Gressoney
30 g of butter
1 yolk
Process
We start by pouring the flour, milk, eggs and a pinch of salt into a bowl. Mix everything with a whisk until you obtain a homogeneous batter, in which, once ready, many small bubbles must form. Then let it rest for about half an hour.
Prepare the fondue by melting the butter in a saucepan and add the flour, mixed with a whisk. We combine the hot milk flush and the toma finely cut. Let the mixture boil while continuing to stir. Remove the pan from the heat, add the yolk and let it mix quickly to then pass the fondue in a colander.
Meanwhile boil 3 liters of water, let the batter pour through the special grater with large holes or a pan with a perforated bottom of the type used to roast chestnuts. We shake the tool or pass a knife back and forth on the dough so as to facilitate the descent (a special sliding element is provided in the grater). We will get so many buttons of pasta that we will drain once they surface again. Finally, let’s add them with the fondue and serve them.
Enjoy your meal!
Photo by Sale&Pepe
