BelGioioso Cheese Inc.BelGioioso Cheese Inc.
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RECIPES WITH FONTINA Chicken Florentine Lasagna 1 1/2 Tbsp. butter 3 Tbsp. all-purpose flour 2-12 oz. cans evaporated milk 1/2 tsp. salt 1/8 tsp. ground nutmeg 6 no-boil lasagna noodles 1 1/2 cups shredded cooked chicken breast 1-10 oz. package frozen chopped spinach, thawed, drained and squeezed dry 1/2 tsp. black pepper, divided 1 cup BelGioioso Mild Provolone, shredded 1 cup BelGioioso Fontina, shredded Cooking spray Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
Spread 1/2 cup sauce in bottom of an 8" square baking dish coated with cooking spray. Arrange 2 noodles over ace; top with half of chicken, half of spinach, and 1/3 of both the BelGioioso Mild Provolone and BelGioioso Fontina cheeses. Sprinkle with 1/4 tsp. pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles.
Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with the remaining BelGioioso cheese mixture; bake an additional 5 minutes. Let stand 5 minutes. Serves 4. |
Wild Mushroom and Fontina Pizza 2 Tbsp. olive oil 3 oz. shallots, thinly sliced 6-8 oz. shiitake mushrooms, trimmed and sliced 3 plum tomatoes, seeded and chopped 2 Tbsp. fresh thyme, chopped 2 Tbsp. balsamic vinegar 1 pizza crust 10 oz. BelGioioso Fontina, shredded 1/2 cup BelGioioso Parmesan, grated Fresh thyme sprigs Preheat oven to 450F. Heat olive oil in heavy, large skillet over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add mushrooms and sauté until tender, about 2 minutes. Add tomatoes, chopped thyme and vinegar and stir to coat. Remove skillet from heat. Season with salt and pepper. Place crust on baking sheet. Top with 3/4 of BelGioioso Fontina. Drain vegetable mixture and arrange atop cheese. Top with remaining BelGioioso Fontina and Parmesan. Bake until cheeses melt and crust is brown, about 15 minutes. Garnish with thyme sprigs and serve. Rosti with Fontina 2 lbs. potatoes, washed 6 Tbsp. olive oil 4 oz. BelGioioso Fontina Salt and pepper to taste Steam the potatoes and let cool. Peel and cut into very thin slices. Pour olive oil into a wide, nonstick pan and heat on low. Add potatoes, mixing often for 15 minutes. Grate half the BelGioioso Fontina and mix with the potatoes; mash lightly and raise the heat. Let them brown on one side for 5 minutes. Flip the mixture with the aid of a plate or lid. Thinly slice the rest of the BelGioioso Fontina and place on the browned side. Lower the heat once more and cover. After 5 minutes, the cheese should be melted. Raise the heat once again and serve after 2 or 3 minutes. Serves 4. |
