Valle d’Aosta cutlets

We pair this Valle d’Aosta classic and traditional dish with the latest Trentino Pinot Nero 2019 Cembra Cantina di Montagna.

Ingredients for 4 people:

4 veal cutlets on the bone 2cm thick, 4 slices of Fontina PDO cheese, 4 slices of cooked ham, 2 large eggs, white flour as needed, around 150g breadcrumbs, 200g clarified butter and salt as desired.

Directions:

Cut the meat sideways to create a pocket or have your butcher do it. Wrap the meat in parchment paper and uniformly pound it lightly with a meat tenderizer.

Tuck into each pocket a slice of ham and one of Fontina then press the pocket closed along the opening.

Prepare three deep plates and put flour in the first, the eggs that have been beaten in the second and breadcrumbs in the third. Take each cutlet and first flour it, then soak it in the eggs and then bread it in the last bowl.

Melt the butter in a broad, non-stick pan. When it begins to bubble add the cutlets to the pan and cook them at a medium heat for 4-5 minutes per side.

Put the cutlets on a plate covered in paper towels to absorb any excess grease and then serve them right away with a mixed salad or roast potatoes.

Wine to pair:

(edited by Stefania Vinciguerra)

Trentino Pinot Nero 2019 Cembra Cantina di Montagna

Ruby-red color. It has a delicate aroma evoking forest fruits and cherry. On the palate, it is soft, with a full, pleasant sapid sensation which emphasizes its persistency.

Production area: in Valle di Cembra, Trentino, east-, south- and west-facing vineyards at an altitude of 500-700 meters. Silty-sandy, loose, of porphyric origin soil. The Valle di Cembra climate with its characteristically chilly currents rising up off the nearby alpine mountain chains favors and enhances the typical aromas of this grape variety.

Grape variety: 100% Pinot Noir grown by Guyot system and simple Trentino split pergola with a density of 5,500 vines/hectare.  

Harvest: manual harvesting in late September.

Vinification: fermentation at controlled temperature in steel tanks; aging in barriques for about 6-7 months before bottling.

THIS RECIPE IS OFFERED BY CEMBRA CANTINA DI MONTAGNA

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