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6 slices of black bread
200 g button mushrooms
20 g butter
150 g fontina
50 g shallots
100 ml cream
20 g flour
100 g ham
100 ml white wine
50 ml broth

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Croutons of Pont-Saint-Martin

Slices of Val d'Aosta black bread that are toasted and covered with ham, sauce made with mushrooms and fontina

recipe given by our chef at .

ricetta immagine
These ingredients are able to feed: 6persons Croutons of Pont-Saint-Martin


Chop the shallot finely, brown it in butter along with a bit of chopped parsley too. Turn frequently. When the shallot is lightly browned, add the mushrooms carefully washed and cut into slices. Season with salt and pepper and cook for about 5 minutes on low heat. Then pour in the white wine, turn up the heat, when the wine has evaporated, add the broth and subsequently the cream to which you have mixed with the flour.
Mix everything well and will result when the mixture thickened add the marjoram and turn off the heat.
Toast the slices of bread, lay a slice of ham cut not too thick (the prosciutto from the supermarket is fine), pour a little of the mixture with the mushrooms, cover with slices of fontina cheese and place for a few minutes in the oven until the croutons when the cheese will begin to melt.
Serve and eat immediately.

I tell you this recipe

The croutons Pont-Saint-Martin with the classic black bread made with rye flour, mushrooms and delicious fontina cheese, are characteristic of the homonymous municipality that lies on the border between the Val d'Aosta and Piedmont, it is known for its historical carnival, the oldest in the region.
Legend has it that the Roman bridge, the first century BC, characteristic of the town, was built as a result of a deal, that Saint Martin, on the Via Francigena pilgrimage, made with the devil. In fact, St. Martin promised to the devil, in exchange for the construction of the bridge, the soul of the first living being that he had gone through.

After construction, San Martino released on the bridge a poor little dog who, unaware, was offered in sacrifice. Tricking the devil that he did not get the soul of any human being, the inhabitants were thus left alone by the devil. The name of Pont-Saint-Martin has identified the area for a very long time until it officially became the real name of the municipality.

Croutons of Pont-Saint-Martin

the nutritional

each portion
Energy: 336.91 Kcal
Total Dietary Fiber: 3.64 g
Alcohol: 1.52 g
Water: 115.40 g
Total Protein: 15.70 g
Animal protein: 11.14 g
Vegetable protein: 4.55 g
Total lipids: 17.18 g
Lipids animals: 16.14 g
Plant lipids: 1.04 g
Cholesterol: 51.33 mg
Available carbohydrates: 29.06 g
Starch: 27.07 g
Sugars: 2.03 g


words to remember

Black bread, pan ner of the Val d'Aosta, croutons, Pont-Saint-Martin, fontina

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