Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
Arrange zucchini slices in the bottom of the baking dish; spread with mushroom soup. Top with fontina cheese and sprinkle with fried onions.
Bake in preheated oven until mushroom soup is bubbly and cheese is melted, about 30 minutes.
br>Sprinkle each with 1/3 cup of Fontina cheese.
Top each
n mustard and cheese. (I put in fontina and parmesan at this
9x12-inch baking dish with nonfat cooking spray. Set aside
nto a bowl.
Mash with a potato masher.
Separate
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.
rom heat then set aside with the lid on for 10
Fill a large pot with lightly salted water and bring
Heat the broiler to high.
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.
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.
spread each piece of lavash with 1/2 cup of pumpkin
emove from heat.
Add Fontina cheese, and 1/4 cup of
or 2 minutes.
Season with salt and pepper and set
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.
2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or
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.
utlets on clean work surface with narrow end facing you.
With a mallet, gently pound each
Place Fontina cheese, cream, butter and Parmesan in a saucepan over another saucepan of simmering water.
Heat, stirring occasionally, until cheeses melt and sauce is smooth and hot. Meantime, boil gnocchi until cooked.
Drain and coat with a little vegetable or salad oil.
Serve with sauce poured over gnocchi.
own, in the warm skillet with reserved butter. Cook chicken over