Tag: fontina

Fontina and apple risotto recipe – Italian Cuisine

  • 350 g Carnaroli rice
  • 150 g Fontina Dop
  • 130 g butter
  • 50 g Parmigiano Reggiano Dop
  • 3 green apples
  • vegetable broth
  • kirsch
  • salt
  • pepper

For the recipe of the fontina and apple risotto, toast the rice with 50 g of butter and a pinch of salt for 2-3 minutes. Deglaze with kirsch and sprinkle with 1 ladle of broth. Cook adding a little broth at a time (about 1 liter), in 15 minutes.
Stir the risotto with the remaining butter, grated Parmesan cheese and diced fontina. Also add 2 apples, peeled and diced.
Cover the rice and let it rest for 3-4 minutes.
Cut the apple left in thin slices. Season with salt and pepper and serve completing with the apple slices and, to taste, with fried sage.

Recipe: Marco Moretto, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Galette with pumpkin and fontina cheese – Italian Cuisine

»Galette with pumpkin and fontina cheese

First put all the ingredients (with water and butter very cold from the fridge) for the shortcrust pastry in a bowl and mix them quickly, then wrap the dough with cling film and let it rest in the fridge for at least 30 minutes.

Meanwhile, cut the pumpkin into thin slices and the onion into rings.

Sauté the onion in a large non-stick pan with a little oil, then add the pumpkin and let it brown, season with salt and pepper, add a little water and cook for about 15 minutes (depending on the thickness of the slices), then let them cool down.

Take the dough and roll it out into a thin sheet (about 5 mm), then transfer it to the mold lined with parchment paper and stuff it in layers: first half of the pumpkin, then the thinly sliced ​​cheese and finally the remaining pumpkin.

Fold the edges of the dough over the filling, sealing them lightly between them.
Bake for about 40 minutes in a preheated convection oven at 200 ° C.

The pumpkin and fontina galette is ready, let it cool down at least before serving.

Cabbage lasagna with cooked ham, fontina cheese and bechamel – Italian Cuisine

Cabbage lasagna with cooked ham, fontina cheese and bechamel


Preparation of the lcabbage asagna with cooked ham, fontina cheese and bechamel

1) Start preparing the lasagna by washing the leaves of cabbage, scald them in water boil salted for a few seconds and cool them in cold water; then drain them in a colander, transfer them to a cloth, dry them and remove the hardest part of the central rib. Grate the fontina with a wide hole grater. Coarsely chop i walnut kernels.

2) Prepare the bechamel. In a saucepan, melt the butter, join the flour all at once, mix and then add the milk warm, continuing to mix. Salt, pepper, scented with nutmeg and cook until you get a creamy consistency. Turn off, cover and set aside.

3) Grease a 21×28 cm baking dish and cover it completely with part of the cabbage leaves. Roll out 2-3 slices of Ham, 1/4 of the grated fontina cheese, a layer of bechamel and 1/4 of the walnut kernels chopped up. Repeat the layers 3 more times (cabbage, ham, fontina, béchamel and kernels) and complete with the parmesan and a few bows of butter.

4) Bake the lasagna at 180 ° for about 25 minutes until the surface is golden. If you want a crisper surface, turn on the grill in the last few minutes. Remove from the oven, let the lasagna rest for 10 minutes and serve.

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