Valtellina-style panzerotti



Time of preparation:

25 min


4 people


– 400 g Valtellina-style Panzerotti
– 100 ml fresh cream
– 150 g Fontina Val d’Aosta cheese
– 3 medium thickness slices of Valtellina bresaola
– 1 buttered medium potato
– Salt


In una casseruola scaldare la panna e unire la fontina tagliata a cubetti. Sciogliere a fuoco dolce, unire il burro e mescolare
fino ad ottenere una crema. Tagliare la bresaola a striscioline. Tenere da parte. Portare a bollore una pentola di acqua salata, fare cuocere la patata a cubetti poi unire i Panzerotti e cuocerli per 5 minuti. Sciogliere del burro in una padella, scolare i Panzerotti e mescolare insieme.

Distribuire la crema di fontina nei piatti, unire i Panzerotti e i cubetti di patata e cospargere con le striscioline di bresaola.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces