Tag: fontina

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

Ingredients for 4 people

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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Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina – Italian Cuisine

Ingredients

500 g Red spring onions
400 g Leeks
350 g clean Jerusalem artichokes
150 g Sugar
120 g Fontina
100 g Red vinegar
70 g Butter
Sage
Extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

Peel the spring onions, cut the bulbs into strips and put them in a saucepan with 60 g of oil and a pinch of salt. Cook for 15 ', then add the sugar, let it melt without caramelizing it, for 2', then add the vinegar.

Cook the spring onions gently for about another 25 ', until they are very soft, obtaining a consistent jam. Cook the Jerusalem artichokes in boiling water for 10-12 ', drain and cut into rings.
Clean the leeks by removing the green part and cut them into rolls about 1.5 cm high.
Put the leeks in a large pan with the butter, a few sage leaves and a grind of pepper; add salt and cook over low heat, with the lid on, for about 25 '.
Then add the sliced Jerusalem artichokes to the leeks while cooking, cover again with a lid and cook for another 15-20 ', adding water if needed.

Transfer the leeks and Jerusalem artichokes to a pan suitable for the oven; sprinkle the surface with the fontina cut into chunks and bake at 180 ° C for 5-6 ', until the fontina has melted. Serve hot, completing with the onion jam and sage leaves to taste.

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Extreme Fontina d'Alpeggio, mountain flavor – Italian Cuisine

Extreme in name and in fact. It takes a good dose of heroism to produce Fontina Dop Estrema d’Alpeggio, a new brand reserved for the small number of wheels made in the highest pastures, the so-called tsa, above 2000 meters above sea level. In Valle d'Aosta, summer transhumance traditionally lasts 100 days, between San Bernardo (patron saint of mountaineers, June 15) and San Michele (venerated by shepherds, September 29): the herds are led to mountain pastures where they feed on fresh grass , rich in flowers and forage essences, which reverberate in milk and cheese. But that of the pasture is a hard, isolated life, punctuated every day by two milkings (the first well before dawn), cleaning of the stables, herds to take to pasture, processing of the curds and care of the forms.

A 2016 project
The difficult conditions have therefore led to a progressive abandonment of the mountain huts. The Estrema d'Alpeggio Fontina Dop project was born in 2016 precisely to preserve the high mountain pastures and enhance the dairy products of excellence. "Safeguarding the mountain pastures and their production is essential for the protection of the territory and biodiversity," says Daniela Fornaciarini, owner of the Alpe di By mountain pasture (Ollomont), which she has renovated with dedication. Journalist and television producer, environmentalist of the first hour, she gave up everything, as she tells us, for the conservation of these places. It is therefore natural to join the Estrema project, together with three other producers.

A rigorous specification
The disciplinary of the cheese respects that of the Fontina DOP but is more stringent. The cows, of the Valdostana red spotted, black spotted and brown spotted breed, during the period at high altitude must be fed exclusively with grazing grass, without any integration. And that's no small difference. Giving up on feed improves the quality of the milk, which is even richer and more aromatic than that of other mountain cattle. The scent of the Fontina Estrema is herbaceous and flowery and the flavor is very intense (especially in the very rare 12-month aged forms, with a melting paste in the mouth), without losing the characteristics of sweetness, softness and elasticity typical of this cheese.

An ancient technique
There processing, in compliance with a centuries-old technique, takes place in the dairy, starting from freshly milked whole raw milk, with the addition of native lactic bacteria, natural calf rennet and salt. Fontina d'Alpeggio is the undisputed protagonist of the Valle d'Aosta fondue, with eggs, milk and a little flour: from the steaming plate, to be served with croutons but also with gnocchi, vegetable flans or the typical mocetta, a very special aroma is released. The other classic recipes are the polenta concia, precisely because of the cheese; the crepes; the slices with ham and fontina, and the inevitable ones soups.

Estrema d’Alpeggio Fontina Dop is a brand owned by Arpav (Association of owners of the Aosta Valley Alpegggio), which have also drawn up the production specification.

by Marina Cella
photo by Maurizio Lodi
from Sale & Pepe Magazine, November 2020