Ideas for using Italian Fontina in Recipes?

[jturn00]

Hi,

I bought a larger chunk of Italian Fontina Cheese than I needed for putting on some homemade pizza I made yesterday.

What are some other good uses for this cheese?

Thanks,

Jeff

[SheenaGreena]

sometimes I will use it in a baked macaroni...yummy

[Jean Blanchard]

Just made a butternut squash, pasta casserole from Susan Spungen's book, Recipes. That used a half pound of fontina. Any similar pasta casserole of your liking could be a good place to try some fontina. I also use it on pizzas on the grill or calzones.

P.S. The cookbook is becoming one of my favorites.

[Catherine Iino]

Marcella Hazan's asparagus rolled up in proscuitto and fontina--wonderful.

[Jason Perlow]

sometimes I will use it in a baked macaroni...yummy

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Yes, its excellent in pasta dishes with cheese sauces.

[Swisskaese]

When I can find it here, I put it on top of spinach gnocchi.

[albiston]

The classical thing would be to make fonduta valdostana with that, which you could eat as a classic fondue or use as a sauce with pasta, gnocchi or vegetables. A bit heavy for summer though, and you'll need quite a bit of cheese. Clearly you could just grate it as the others suggested.

When I have only a little left, I use it to make pan fried chicken breasts with a white wine and porcini sauce, covered at the end with fontina slices and quickly broiled just get the cheese melting.

[jturn00]

Thanks for all the ideas! Some great suggestions!

Jeff

[hwilson41]

A variation on Albiston's suggestion (from Craig Claiborne) - saute chicken breast halves in clarified butter until barely done, cover with thin sliced fontina and sauteed cremini mushroom slices seasoned with just a hint of nutmeg, or if you can get them, very thin slices of truffle. Slide under the broiler just long enough to melt the cheese and heat through. Serve with buttered spinach and a balsamic vinagrette salad.