Today’s Regional Italian recipe comes from the region I grew up in: Lombardy . To be precise, this recipe is from Valchiavenna , an Alpine valley to the north of Lake Como. It is a truly beautiful area and the food you can eat there is genuine and very much linked to the territory and local...
- 1 batch of Chestnut Gnocchi (click here for the recipe)
- 1 lt - 4¼ cups chicken stock
- 80 gms - 5 tbsp butter
- 6 sage leaves
- 200 gms - 7 oz. Magnocca cheese (I used Fontal), thinly sliced
- Salt and pepper to taste
- Parmigiano Reggiano, finely grated