AOSTA VALLEY - Valdostana Pie
Viaggio flour 7oz
Viaggio Extra Virgin Olive Oil ½ cup
Fontina cheese 2.5oz
Salt and pepper to taste
Mix the flour with 7 tablespoons of Viaggio extra virgin olive oil, milk, a pinch of salt, 1 egg and 1 yolk, keeping aside the egg whites. Cover the dough and let it rest in the fridge for 30 minutes. Meanwhile peel the onions, wash and cut them into slices. Leave them to dry in a pan with the remaining oil, salt and pepper. Dice the ham, mortadella and fontina. Take the dough, divide it into 2 parts forming two disks of about 3 mm thick. Line a oven tray with a disc of dough. Add the onions, ham, then mortadella and fontina. Cover with the second disc, sealing the edges. Brush the dough with the egg white and pierce the surface. Bake the cake in a preheated oven at 355°F for 40 minutes. Remove from the oven and serve it.