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
Not exact matches
Young
Fontina from Northern Italy, a superb melting
cheese, adds lushness and a little tang to the dish.
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.
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.