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


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

These ingredients are able to feed:  6persons


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.

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