Tag: fontina

Soufflé recipe with fontina and mint – Italian Cuisine

  • 170 g milk
  • 70 g more butter a little
  • 70 g fontina
  • 70 g flour
  • 3 egg yolks
  • 2 egg whites
  • nutmeg
  • mint
  • salt

For the recipe of fontina and mint soufflés, grate the fontina; chop a bunch of mint; melt the butter in a saucepan, add the flour, stirring, and cook for 1 '. Bring the milk to a boil, with a pinch of salt and one of nutmeg, then add it to the butter and flour, stir until it boils again, lower the heat and continue cooking for 10 minutes.

Remove the pan from the heat, add the egg yolks and the grated fontina, mix well and let the mixture cool, then add the chopped mint. Beat the egg whites until stiff and incorporate them into the mixture a little at a time, stirring with a whisk. Heat a little butter in a saucepan and brush the inside of 4 ceramic cocottines (ø 8 cm), distributing it from the bottom upwards.

Put the mixture in a pastry bag and distribute it in the cocottine, which must be filled for 3/4. Bake the cocottine in the ventilated oven at 180 ° C for 15 '. Take the soufflés out of the oven and bring them to the table immediately, before they deflate.

Fontina, a cheese that is a health friend (if you do not exaggerate) – Italian Cuisine


Sweet taste, hard paste, intense aroma (a bit like the Gorgonzola), capable of bringing the fields of Valle d'Aosta directly on our tables. La Fontina it is much more than a cheese, it is an expression of a territory, the Valle D'Aosta, of its rich and substantial cuisine.
A real gastronomic specialty, so much to be protected by a Consortium which supervises its production and provides for the marking of the forms conforming to the quality criteria.

A cheese with ancient origins

157205It seems that its history is very old. As reported by Consortium, the first mention of Fontina dates back to 1477, while the first classification is dated 1887 with "The Fontine of Val d'Aosta"In the yearbook of the Experimental Station of the Lodi dairy. The second classification dates back to the years 30 and 40 by the Ministry of Agriculture and Forests. Only in 1995, Fontina was conquered, along with 6 other Italian cheeses, by the European Commission Protected Designation of Origin.

Essential ingredient of many preparations

169617Today the Fontina represents the basis of many typical recipes of Valle D'Aosta, to comic the tasty Fondue, i Gnocchi Alla Bava, as well as the tasty Valdostana steak or the crepes. But it is also perfect to natural, for a nutritious snack or breathtaking delicious appetizers in an evening with friends. But what are its characteristics? And what is the best way to consume it from a nutritional point of view? We deepen these aspects with the doctor Valentina Bolli, dietician.

Values ​​and nutritional properties

128787Illustrates the Dr. Bolli "La Fontina it is a semi-fat cheese, of varying maturation, with interesting qualities from a food point of view. It provides an excellent supply of vitamin a, (has about 420 micrograms per 100g), important for vision, bone development, teeth growth and immune response. It also contains a good amount of vitamin b2 (0.45 micrograms per 100), which plays a fundamental role in energy processes ". Among the minerals stands out in particular the football (870 milligrams per 100g), essential for bones and teeth. As for the other characteristics, the dietician continues "The proteins are in line with the other cheeses of equivalent curing, about 24.5 grams out of 100. As well as cholesterol, with 82 mg out of 100".

It must be considered a second course or a single dish

157207It is therefore a cheese that can be consumed like other hard cheeses. Points out Valentina Bolli "The guidelines suggest that the ideal is to add it to the diet once a week, in the amount of 50 g (against 100 g) of fresh cheeses. It must be considered a real second course or a single plate. Perfect for example the pizzoccheri, a balanced mix of proteins, vegetables (verze) and carbohydrates. The use of buckwheat among other things makes this dish also suitable for coeliacs. But also gnocchi alla bava, using 50 g of fontina and 150 g of gnocchi, you get a delicious single dish, rich in taste and well-assorted ".

Elisa Nata
January 2019

Agnolotti del plin stuffed with polenta concia, fontina fondue (and black truffle) – Italian Cuisine

Agnolotti del plin, stuffed with polenta and inundated by a fontina fondue. To taste, also a scratch of black truffle: the recipe of contemporary mountain cuisine of Chef Giacomo Lovato of the Snowflake Restaurant of the Hotel Principe delle Nevi of Breuil Cervinia

At the snowflake restaurant of the Hotel Principe delle Nevi in ​​Breuil Cervinia, the young chef Giacomo lovato offers contemporary Val d'Aosta cuisine, where traditional recipes and ingredients meet the techniques and elegance of the great international cuisine. In the menu, recipes like these of Agnolotti del plin stuffed with polenta tanning, fontina fondue and black truffle.

Recipe for 4 people
Egg pasta ingredients
500 g flour
400 g of egg yolks

Ingredients stuffed polenta tanning
0.5 l water
100 g polenta flour
50 g fontina
50 g toma
50 g butter
10 g parmesan
Salt to taste.

Fontina fondue ingredients
250 g milk
200 g fontina
40 g yolk
3.5 g maizena

Ingredients for finishing
50 g grated parmesan
1 black truffle

Procedure for stuffing polenta tanning
In a saucepan put the water, salt and butter and bring to a boil. When it has reached the boil, lower the heat to a minimum and, stirring with the whisk, add the polenta flour. Cover the pan with the film and cook until the polenta thickens. Once the polenta is ready add the fontina, the toma and the parmesan, stirring until the cheeses are melted. Remove the pan from the heat and allow to cool, then put the polenta in the pastry bag.

Procedure for the ravioli del plin
Put the flour and egg yolks in the mixer and knead slowly until the ingredients are well mixed. When the dough is ready, put it in a 100% vacuum or wrap it in the foil and let it rest a few hours before use.
Work the egg pasta in the pasta machine until you have a thin sheet. Roll out a sheet of dough and with the sac à poche make a strip of polenta tanning in the center. Fold the dough over the filling lengthwise and close the ravioli with your fingers. Cut out the leftover paste on the long side and separate the ravioli with the help of a pastry cutter wheel.

Procedure for fontina fondue
Cut the fontina into cubes and soak it for 2 hours in the milk. Put the fontina and milk in a saucepan and melt on a low flame. Add the yolk and the cornstarch dissolved in a little cold water. Cook turning with a marisa until the mixture thickens. Once thickened, blend in the blender and then move into a fine colander.

Cook the ravioli for 2 minutes in boiling salted water, drain and sauté in the pan with the fontina fondue. Whisk with Parmesan, place in the holster and slice the truffle with the tagliatartufi.

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