Bistecca alla Valdostana


Serves 6

  • 6 fillet or sirloin steaks
  • 6 slices of fontina cheese (you can substitute gruyere or gouda)
  • 6 slices of moccetta or bresaola (if you don't have access to either of these then use Parma ham)
  • Fresh breadcrumbs (wholemeal bread is better)
  • 2 eggs
  • 100g butter
  • Freshly ground black pepper


  1. Pound the steaks, with either a meat mallet or a rolling pin, until they are fairly thin.
  2. On one side place a slice of Fontina cheese and top this with the moccetta, bresaola or Parma ham.
  3. Fold the steak in half, forming an envelope with the cheese and cold meat inside.
  4. Make the breadcrumbs and add freshly ground black pepper to taste, then place in a large, flat bowl.
  5. In another bowl, beat the eggs well.
  6. Brush both sides of the steak envelopes liberally with the beaten egg.
  7. Dip both sides of the steaks into the breadcrumbs, pressing lightly to make sure they are well coated.
  8. Melt the butter over a medium heat in a heavy bottomed frying pan.
  9. Fry the steaks, turning frequently, until the cheese has melted and the steaks are cooked to your taste.
  10. Place on a large baking tray and leave in the oven for around 5 minutes.
  11. Serve immediately whilst piping hot.


Other pages you might like
Regional Food of Basilicata
Asti Province