Fusilloni alla Valle d’Aosta

With sharp Taleggio and gently nutty Fontina cheeses, milk, cream, and a sprinkle of potato flakes, this Fusilloni alla Valle d'Aosta pasta dish is a pleaser.  It blends earthy mushrooms and salty prosciutto strips along with the cheese and spiral Fusilloni for an end result that’s like a super tasty macaroni and cheese.   
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Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings


  • 1 lb. mixed fresh mushrooms (4 small porcini, chanterelles, Portabella, or similar)
  • 3⁄4 lb. Flora Organic Homestyle Fusilloni Pasta
  • 1 cup fresh cream
  • 4 oz. taleggio
  • 2 oz. fontina
  • 2 oz. prosciutto, sliced into strips
  • 1 tsp. potato flakes
  • 2 tbsp milk (for mixing potato flakes)
  • Santoreggia or summer savory to taste (substitute with rosemary and/or thyme)
  • 1 tbsp. unsalted butter
  • salt – pepper


  • Use a moist cloth to clean the mushrooms before cutting them into pieces.
  • Melt butter in a saucepan before adding the mushrooms and cooking them for 4-5 minutes. Season the food with salt and pepper.
  • Dissolve the potato flakes in milk before setting them aside to rest.
  • Dice the Fontina and Taleggio cheeses in small pieces.
  • Over a low-heat saucepan or top of a double boiler, combine the cheeses and the cream and stir until they gently warm, soften and create a cheesy sauce.
  • Add the potato flakes and milk mixture and stir until it completely melts—season with salt and pepper to taste.
  • In a large pot, boil water and season with salt. Add the Flora Organic Homestyle Fusilloni pasta and cook until al dente.
  • Drain pasta and add to the saucepan before cooking over low heat for 1-2 minutes.
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