Today, in honor of the discovery of the first albino goat in the world in the Italian alps-specifically in the area of Val D’Aosta a traditional Valdostana (from Val D’Aosta) is befitting. The baby goat is named Snowflake and has been reported for more than a few days by many hikers there and it was finally seen and recorded by the park rangers. A truly beautiful sight to behold. I only wish I was there to see him, hopefully I will get to meet Snowflake one of these days.
One of my favorite things about Val D’Aosta-besides its’ beauty -is Fontina cheese- which makes a yummy bruschetta. And bruschetta makes a great light summer dinner or apettizer. And if you can, eat ‘al fresco’ to get the full beauty of eating such a wonderful meal. Serve with a nice light white wine- Trebbiano D’Abruzzo or Chianti.
Bruschetta Gratinatta
(copyright 2005-2006- The Basic Art of Italian Cooking, Maria Liberati)
*serves 2-4
1/4 pound fontina cheese
small handful of arugula leaves
2 ripe tomatoes
5 slices of crusty bread
2 tbsp of extra virgin, cold pressed olive oil
Cut fontina cheese into small slices
Cut tomatoes into small cubes, eliminating the seeds. Chop arugula finely.
Put bread slices on baking sheet. drizzle with olive oil and sprinkle with 1/4 tsp Sapori D’Italia-Tuscan blend. Place under broiler when golden and crusty, turn over and repeat. When done remove from oven,top with arugula, tomatoes, cheese, drizzle with olive oil. Place in oven till cheese melts. Remove, and serve on a bed of fresh arugula.
Don’t forget if you purchase The Basic Art of Italian Cooking at https://www.marialiberati.com in the months of June and July 2007- you will receive a $5 disount, free shipping , and an autographed copy and a special sample of my new spice blend-Sapori D’Italia. As always a portion of proceeds from sales will be donated ot Gilda’s Club (www.gildasclubnyc.org)
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