Non-VegetarianValdostana cuisine Starters

Motzetta con Pane Nero

Name: Motzetta con Pane Nero
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 200 g motzetta; 250 g pane nero; 80 g burro d'alpeggio; 30 g miele millefiori; 30 g walnut halves; 10 ml Extra virgin olive oil; 2 g Fresh thyme

Thin slices of lean, herb-cured mountain beef or game served over dense Valdostan rye bread with sweet cultured butter.

🇮🇹Italy· Aosta Valley

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 7 gathered

Servings

200 g motzetta — cured Valdostan beef or game, thinly sliced
250 g pane nero — traditional dense rye bread, sliced
80 g burro d'alpeggio — cultured mountain butter, softened
30 g miele millefiori — wildflower or mountain honey
30 g walnut halves — lightly crushed
10 ml Extra virgin olive oil — for a light drizzle
2 g Fresh thyme — small sprigs for garnish

Equipment

•Bread knife
•Sharp carving knife
•Wooden serving board
•Butter knife

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 16 g
carbs: 32 g
fibre: 4 g
protein: 26 g
calories: 380 kcal

Instructions

1
Remove the motzetta from the refrigerator twenty minutes before serving to bring it to room temperature.
2
Cut the pane nero into slices roughly one centimetre thick using a sharp bread knife.
3
Spread a generous layer of softened mountain butter across each slice of rye bread.
4
Slice the motzetta as thinly as possible across the grain with a sharp knife.
5
Ruffle the thin slices of motzetta loosely over the buttered rye bread.
6
Drizzle a thin thread of mountain honey over the cured meat.
7
Scatter the crushed walnut pieces across the assembled slices.
8
Garnish with tiny leaves of fresh thyme.
9
Arrange the prepared bread on a wooden board and serve immediately.

Chef's tips

Slice the motzetta paper-thin across the grain so it melts pleasantly rather than turning chewy. Ensure the butter is fully softened at room temperature so it spreads smoothly without tearing the dense rye crumb.

Ingredient substitutions

motzetta → bresaola della Valtellina or lean bündnerfleisch
pane nero → dense dark sourdough rye bread
burro d'alpeggio → high-fat European cultured unsalted butter

Storage

Keep unsliced motzetta tightly wrapped in greaseproof paper in the refrigerator for up to two weeks.

Reheating

This dish is served at room temperature and must not be reheated.

Common mistakes to avoid

•Slicing the motzetta too thickly, resulting in a tough and fibrous texture.
•Spreading cold, hard butter straight from the fridge and tearing the dense bread.
•Over-toasting the rye bread until hard rather than serving it fresh or very lightly warmed.

Serving suggestions

Serve alongside a glass of dry Aosta Valley red wine such as Torrette.Accompany with pickled mountain chestnuts and pickled baby onions.Present as part of an Alpine antipasto platter alongside Fontina PDO.