Toumin dal Mel




Crostina of leeks Toumin dal Mel and topinambur chips


  • 250 g flour
  • 120 g butter
  • 1 whole egg
  • 1 teaspoonful sugar
  • 5 g salt
  • 2 tablespoonfuls white wine
  • 2 cleaned and washed leeks
  • 2 Toumin dal Mel
  • ½ glass liquid cream
  • 1 yolk
  • 1 tupinambur
  • salt and pepper at will


Crostina di porri Toumin Dal Mel e chips di topinanbourMake a fountain shape with the flour on a pastry board; in the centre put the salt, sugar, softened butter, egg and white wine. Mix with fingertips to dissolve the salt, mix the butter with the liquid and knead with the flour progressively. Knead rapidly until the dough is soft and smooth and leave in a cloth for about 15 minutes.

In the meantime slice the leeks finely, stew in a frying pan with a little oil salt, pepper and sugar. Prepare a fondue with finely diced tomini, the cream, ½ of the white flour, salt and pepper: 2/3 of which will be mixed with the yolk (for the filling), while the rest will be kept aside to decorate the dish. Roll out the pastry thinly with a rolling pin, cut out discs of approx. 12 cm and line mini-portion pie dishes (lined with greaseproof paper), place another paper disc over the pastry and remember to completely cover with beans so that the pastry will not swell during baking. Bake in the oven at 180° C for approx. 6/7 minutes.

Remove the paper containing the beans from the moulds and fill with the stewed leek, cover with the Toumin dal Mel filling. Return to the oven at 180° C for approx. 5/6 minutes. In the meantime, bring the oil to a hot temperature in a high-rimmed frying pan. Finely slice the topinamburs (into mandolin shapes), dry with a cloth, toss into the hot oil and fry gently. Drain on kitchen paper and salt.

Line the plates with a thin layer of the hot fondue left over, arrange the tart at the centre, decorate with the topinambur chips and sliced rings of the green part of the leek.

Take 1 hectogram of fontina per guest, remove the rind and slice thinly, put the cheese in a saucepan and cover with milk. Leave for 2 or 3 hours. When it is time to be cooked, remove the milk, leaving a little aside, add 1 non-beaten yolk per hectogram of fontina and one eighth of a hectogram of butter per hectogram of fontina. Cook over a moderate flame with a pinch of salt. Stir the whole energetically and when the fondue has reach a certain thickness, remove from the flame, stir a little longer and slice the truffle over it. When cooking is complete, after about a quarter of an hour, the mixture will be creamy and no longer runny. Serve hot.

Fresh Toumin dal Mel Iced soufflé with caramel sauce


  • 1 fresh Toumin dal Mel
  • 4 egg whites
  • 200 g sugar
  • 300 g whipped cream

Ingredients for the sauce

  • 250 g sugar
  • 400 g liquid cream
  • 1 glass water


Soufflè ghiacciato al Toumin del Mel fresco con salsa di caramelloWhip the egg whites and cook in a bain marie with the sugar until a smooth mixture is obtained, then add the sieved Toumin dal Mel. Cool with ice ad continue stirring until the desired temperature has been obtained (cold), Now, add the whipped cream and pour into mini-portion moulds. Transfer to the freezer for 4/6 hours. For the sauce: dissolve the sugar in water and when the colour begins to change, add the liquid cream and stop the cooking then boil again. At this point arrange the sauce on the plate and settle the soufflé at the centre. Decorate as you wish.

First course

Edile boletus mushroom soup with Toumin dal Mel quenelle and snail sauce


  • 2 toumin dal Mel
  • 100 of varaitine potatoes
  • 200 g edible boletus mushrooms
  • 2 scallions
  • ½ l vegetable broth
  • 30 fresh snails
  • onion
  • celery
  • carrot
  • 1 laurel leaf
  • parsley
  • oil
  • salt and pepper


Zuppetta di funghi porcini con quenelle di Toumin dal Mel e intingolo di lumacheAllow the snails to cleanse with a handful of course salt for about 30 minutes, wash and boil in salted water, shell them and cook with the onion, celery and carrot for two hours. Chop a scallion and brown in a casserole with the laurel, oil, onion and a knob of butter; add the sliced mushrooms and peeled potatoes cut into sticks; cover with the broth and cook for 20 minutes. Add salt and pepper and mix in the blender.

Chop the scallion left, brown with a little oil in a frying pan, add the snails, salt and pepper, wet with white wine, cook gently for 10 minutes; add the chopped parsley, a knob of butter and thicken.

Work the Toumin dal Mel (very fresh) with a spoon until creamy and form 6 quenelle from 2 spoonfuls of the cheese. Put a ladle of cream in a soup plate, placing one quenelle at the centre and add a tablespoonful of the snail sauce.

Gnocchi alla Val Varaita


  • 1 kg potatoes
  • 1 seasoned Toumin dal Mel
  • 2-3 hectograms of flour (this depends on the flour)
  • 3 yolks
  • salt
  • Parmigiano Reggiano
  • butter


Gnocchi alla Val VaraitaPrepare approx. 1 kg of potatoes for the gnocchi. When ready, mash and add one very aged Toumin dal Mel and the necessary flour, which will depend on the humidity of the potatoes, a pinch of salt, a little grated nutmeg and the yolks. Proceed with the preparation of the gnocchi with their traditional shape given by the palm of the hand; when cooking is complete, serve with plenty of hazelnut butter and a sprinkle of Parmigiano Reggiano.

Second course

Toumin dal Mel Sambuco lamb loin with black truffle


  • 1 loin of Sambucano lamb
  • 80 g black truffle
  • 2 very seasoned Toumin dal Mel
  • ½ glass Marsala
  • 1 carrot
  • celery
  • onions
  • 2 cloves of garlic
  • rosemary
  • 1 pork net


Carrè di agnello sambucano farcito al Toumin dal Mel, con fondo al tartufo neroBone the lamb loin, chop the bones, sauté in a pan with a carrot, celery and onion, put in the oven at 180° C and leave for approx. 30 minutes, after which put the lamb in a pan with two litres of cold water and cook gently for 4 hours. Lay out the boned loin, salt and pepper and stuff with the Toumin dal Mel cut into strips, and roll into a roulade, covering and closing the whole with the pork net, sealing the ends with roast string. Brown well on all sides in the pan and put into an oven heated to 180° C and leave for about 15 minutes. In the pan where the bones are cooking, add the skin of the black truffles, the Marsala and allow to evaporate, then add a ladle of the filtered juices obtained from the bones. Cut the loin into slices 3- 4 cm thick, arrange on the dish and sprinkle with the truffle flakes and cooking sauce.