's easy poaching method Recipe #118761, or in a medium
br>Stir in half the fontina.
Stir the spinach mixture
Put your fontina in the freezer, this will
ver onion mixture. Scatter over fontina and thyme leaves.
Bake
Preheat oven to 225\u00b0C.
Remove stems from mushrooms and chop, then brush mushroom caps with olive oil and place on a lightly greased oven tray.
Melt butter in a small frying pan over medium heat and add capsicum and garlic and cook for 2-3 minutes. Add mushroom stems, marsala, lemon juice, salt and pepper and breadcrumbs and stir well.
Remove from heat and stir in oregano, parmesan and fontina.
Spoon into mushroom caps and roast for about 8-10 minutes or until lightly browned and cooked.
Serve with a crispy salad.
Melt butter in a large frying pan over medium heat.
Add onion and saute until softened, about 5 minutes.
Add the rice and stir until the grains are coated, about 2 minutes.
Pour in the wine and stir until the liquid has evaporated.
Begin stirring in the broth, 1/2 cup at a time.
Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
**Add the Fontina 5 minutes BEFORE the rice is cooked.
Season with salt and white pepper and add the orange juice and zest.
Stir well and serve.
br>Lay a slice of fontina on top of prosciutto, cutting
ish; top it with the Fontina and put the dish under
lices; sprinkle half of the fontina cheese on top. Cover cheese
cup of the grated fontina cheese and blend completely.
killet. Toss pasta with the fontina cheese and 1/2 cup
ith 1/2 cup of fontina cheese.
Bake in the
In a medium, heavy saucepan, heat the olive oil over medium heat.
Add the onions, salt, and pepper.
Cook, stirring occasionally, until the onions are tender. (10 mins).
Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins).
Divide soup between the 4 oven-proof ramekins.
Divide the cubed bread among the ramekins.
Top each with slices of fontina cheese.
Place under the broiler, until the cheese is golden and bubbly (4 mins).
Serve immediately.
hisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper
Clean and snap ends off of asparagus, Cook asparagus.
While asparagus is cooking, prepare the sauce.
Melt the butter in a medium-size skillet over medium heat.
Add the cream and fontina cheese.
Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
Season slightly with salt.
Drain the asparagus and pat dry with paper towels.
Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.
emove from heat.
Add Fontina cheese, and 1/4 cup
Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450\u00b0F.
Spread Fontina cheese strips on bread. Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.
ust barely tender, add the fontina and gently cook, stirring continuously
As I said, I love fontina, but you can use a
ith 1/3 cup of Fontina cheese.
Top each with