FONTINA D.O.P. RECIPES: TRY THEM ALL!
CORDON ROUGE & NOIR
Ingredients: chicken breast, cooked ham, Fontina D.O.P., butter.
Preparation: Bread thin slices of chicken, cover them with cooked ham and Fontina D.O.P. Then, fold them in halves and cook them on both sides in a pan with a little butter. Put them in a pre-heated oven for 5 minutes at 150°.
FONTINA D.O.P. CUTLET
Ingredients: milk, flour, Fontina D.O.P., egg and breadcrumbs.
Preparation: Cut four slices of Fontina D.O.P. (about 1.5 cm thick). Dip them in milk, flour them and soak them in whisked egg. Once it is battered, repeat this step for a thicker batter. then bread and fry them. Best served hot.
AOSTA VALLEY-STYLE CRUDITÉ
Ingredients: durum wheat pasta, Fontina D.O.P., fresh tomato, mocetta, celery, mint and thyme.
Preparation: boil pasta al dente, let it cool down place the pasta in a salad bowl. Add some Fontina D.O.P. and some sliced motsetta.
Add fresh tomato and diced celery, season with oil, salt, pepper and finely chopped mint and thyme.
SALAD WITH MOUNTAIN FLAVOURS
Ingredients: lettuce, Fontina D.O.P., walnuts, berries, low-fat yogurt and blueberry vinegar.
Preparation: wash, dry and cut lettuce. Place it in a salad bowl, add diced Fontina D.O.P., crushed walnuts (or Renette apples) and berries. Season with salt, low-fat yogurt and blueberry vinegar.
ALPINE SKEWER
Ingredients: Renette apples, Fontina D.O.P. and raw ham.
Preparation: Cut Fontina D.O.P. and Renette apples into squares to be pierced through with a skewer.
Wrap the skewers in a slice of raw ham.
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