Fontina Cheese Recipes for Brenda #2

[Guest guest]

Brenda: Here are more recipes using fontina cheese. A few of them have been

posted on Veg-Recipes already.

 

* Exported from MasterCook *

 

Fontina and Tomato Pie (Tortino di Fontina)

 

Recipe By : Classic Italian Cooking for the Vegetarian Gourmet, B. Cox

Serving Size : 6 Preparation Time :1:00

Categories : Stews And Casseroles Italian

Lacto/Ovo

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp butter

15 slices Italian bread -- 1/2 inch thick

1 c milk

2 tbsps olive oil

1/2 c onion -- thinly sliced

1/2 c green pepper -- thinly sliced

1/2 lb Italian fontina -- grated

3/4 lb ripe tomatoes -- sliced 1/3 " thick

1 salt -- to taste

1 freshly ground black pepper -- to taste

1 tsp dried oregano

4 eggs

1/2 c parmesan cheese -- grated

 

Preheat the oven to 400 degrees. Butter a 9 inch pie or quiche pan. Brush the

bread rounds with milk and allow them to soften slightly. Line the pie pan wiht

them, forming a scalloped edge with the crusts and squeezing the bread close

together on the bottom to fill all holes. Bake the crust for 15 to 20 minutes

until lightly golden.

 

Meanwhile, prepare the filling. Heat the oil in a skillet and saute the onions

and peppers until they begin to soften, about 3 minutes. Season with salt and

pepper and reserve. When the crust is slightly brown, remove it from the oven.

Cover with the onions and peppers; sprinkle the grated fontina and layer the

tomatoes evenly on top. Sprinkle with the oregano and season with salt and

pepper. Beat the eggs with the parmesan and a pinch of salt and pepper and pour

over the filling. Bake for 20-30 minutes, until the eggs are set and the crusts

golden brown. Serve hot.

 

 

 

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* Exported from MasterCook *

 

Fontina Polenta

 

Recipe By : The California Culinary Academy

Serving Size : 6 Preparation Time :1:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups vegetable stock

1 cup polenta (coarse cornmeal)

1 tablespoon butter

1 1/4 teaspoons salt

2 tablespoons whipping cream (optional)

1/2 cup grated fontina cheese

 

1. In a large saucepan over medium-high heat, bring stock to a boil. Reduce heat

to medium. Add polenta by the tablespoon, stirring constantly to prevent lumps

from forming. Continue stirring as mixture cooks (about 20 minutes). Polenta

will pull away from sides of pan.

 

2. Stir in butter, salt, and cream (if used). Top with grated fontina and serve

immediately.

 

Baked Fontina Polenta: Prepare Fontina Polenta as directed, reserving grated

fontina. Pour polenta into a buttered 8- by 8-inch baking pan. Cover with

plastic wrap if not serving immediately. At serving time, preheat oven to 375

degrees F. Sprinkle polenta with grated fontina and bake until cheese melts (15

to 20 minutes).

 

Creamy Gorgonzola Polenta: Omit fontina cheese. Stir 4 ounces crumbled

Gorgonzola cheese into warm polenta with butter and salt.

 

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NOTES : Polenta can be prepared at the last minute or hours ahead. Top it with

Fresh Tomato Sauce (recipe included in this cookbook) and sprinkle with basil.

Nutr. Assoc. : 0 1151 0 0 1616 588

 

* Exported from MasterCook *

 

Lasagna Rolls

 

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :1:00

Categories : Main Dishes Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 lasagna noodles -- cooked,drained

1/4 cup mozzarella cheese -- shredded

1/4 cup fontina cheese -- grated

1 cup broccoli flowerets -- cooked

1/2 cup mushrooms -- sliced

1/4 cup fresh parsley -- chopped

1/4 cup fresh basil -- chopped

1/4 cup fresh chives -- chopped

1 pound cottage cheese

1 15 oz jar spaghetti sauce

1/3 cup Parmesan cheese -- grated

 

Combine mozzarella, fontina, broccoli, mushrooms and herbs in food

processor and chop coarsely. Add cottage cheese just to blend. Add more

seasoning if desired.

Oil flat bottomed casserole large enough to hold rolled lasagne in one

layer. Pour 1/2 inch of the spaghetti sauce on bottom of casserole.

Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup

on each half). Roll up and place seam side down in casserole. Cover with

remaining sauce. Sprinkle with grated parmesan. Cover with foil.

Bake covered with foil 20 minutes in a 350-degree oven, then uncover and

bake until brown and bubbly -- about 20 minutes more.

 

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* Exported from MasterCook *

 

Mac & Cheese for Grown-Ups

 

Recipe By : Elizabeth Powell

Serving Size : 8 Preparation Time :1:00

Categories : Cheese Main Dishes

Pasta Luncheon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound macaroni

1/4 cup butter

3 tablespoons all-purpose flour

2 cups vegetable stock

1/4 cup sherry

1 cup heavy cream

1 cup Fontina cheese -- shredded

1/2 cup Gruyere cheese -- shredded

1/2 cup Emmenthaler cheese -- shredded

1/2 teaspoon thyme

1/8 teaspoon nutmeg

salt

cayenne pepper

1/4 cup bread crumbs

1/4 cup Parmesan cheese -- grated

 

Boil pasta according to package directions, undercooking slightly, and

drain.

Melt butter, stir in flour, and cook roux one minute. Gradually whisk in

stock. Bring mixture to a boil and boil one to two minutes. Whisk in sherry and

cream and bring just to a boil. Remove from heat and stir in fontina, Gruyere,

and Emmenthaler cheese until the cheese melts. Season with thyme, nutmeg, salt,

and pepper to taste.

Pour into a 9 " x 13 " baking pan. Sprinkle with bread crumbs and Parmesan

cheese. Bake at 375 degrees for 30 minutes.

 

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