Sentences with phrase «fontina from»

Young Fontina from Northern Italy, a superb melting cheese, adds lushness and a little tang to the dish.

Not exact matches

Remove the sauce from the heat and stir in the gruyere, fontina, salt, pepper, and nutmeg.

Fontina - Basil Stuffed Chicken with Baby Artichokes, Cherry Tomatoes & Spinach Serves 2, adapted from «Plated»...

Some of Nuovo Pasta's newest products, Quinn notes, include its portabella and fontina ravioli and its spinach, mushroom and gruyere ravioli, the latter of which won Fancy Food awards from the National Association of Specialty Food Trade.

And last, but not least, these Roasted Heirloom Tomatoes with Fontina and Thyme (04) from Healthy Green Kitchen look like all my summer -LSB-...]

My mom always used American but I have added everything from Fontina to Bleu and the result is always the same.

BelGioioso Fontina is an easy melting cheese with a silky texture; it's handmade by Master Cheesemakers from fresh milk gathered daily from local farmers.

Chard, Onion, and Gruyère Panade from Molly of Orangette, adapted from The Zuni Café Cookbook Panade with kale, butternut squash, cauliflower and fontina cheese from the New York Times, adapted from Tartine Bread by Chad Robertson How to Make Panade from Leftovers by Emma Christensen of The Kitchn Meatless Monday Panade Soup by Ann Martin Rolke

Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese.

I rolled out the dough in a rectangle and spread on tomato sauce and pesto followed by a sprinkle of my favorite Italian blend cheese with parmesan, provolone, fontina and asiago, but any pizza toppings from meat to veggies would work.

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)

I'll make again and search harder for fontina cheese and make crust from scratch next time.

Remove from heat and add butter, fontina, parmesan, and lemon zest.

Save your appetite for dinner at Chef Patrick O'Connell's legendary restaurant, where refined American fare such as prosciutto - wrapped veal Shenandoah with fontina ravioli comes from a custom - designed, Windsor Castle - inspired kitchen by designer Joyce Evans.