Dish

Farcidure

Farcidure is a hearty and filling dish that is perfect for cold winter nights. The potatoes and cabbage provide a good source of carbohydrates and fiber, while the fontina cheese adds a rich and creamy flavor. The dish is typically served as a main course, but can also be served as a side dish or appetizer.

European cuisine› Western European cuisine› French cuisine› Corsican cuisine

Pie› Savory Pie

Origins and history

Farcidure has been a staple dish in the Aosta Valley for centuries. It is believed to have originated as a way for farmers to use up leftover vegetables and cheese. Today, it is a popular dish throughout Italy and is often served during the winter months.

Dietary considerations

Vegetarian, gluten-free (if using gluten-free crust)

Variations

There are many variations of farcidure, with some recipes calling for the addition of meat or other vegetables. Some recipes also use a different type of cheese, such as Gruyere or Parmesan.

Presentation and garnishing

Farcidure is typically served in a round baking dish, with the crust folded over the top to create a rustic look. It is often garnished with fresh herbs, such as thyme or rosemary.

Tips & Tricks

To save time, you can use pre-made pie crust instead of making your own. You can also make the filling ahead of time and refrigerate it until you are ready to bake the pie.