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Fontina recipes

Fontina recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

Baked asparagus with ham and fontina cheese

The baked asparagus with ham and fontina cheese I'm a second dish rich and tasty. A prescription easy And rapid based on asparagus au gratin with eggs, cheese and ham which, thanks to the golden crust on the surface, become irresistible. Also excellent as single dish and good both hot and lukewarm.

  • 1 kg of asparagus
  • 2 slices of cooked ham
  • 120 g of fontina
  • 2 eggs
  • 2 tablespoons of grated cheese
  • butter
  • salt
  • pepper

Asparagus and eggs are a classic and tasty combination, here we propose it further enriched in the recipe of baked asparagus with ham and fontina cheese. A tasty and hearty dish that is perfectly suited to second dish or a single dish and that will appeal to adults and children. The preparation also is easy And rapid and therefore it will give you even more satisfaction.

This vegetable spring tender and succulent, asparagus is as good as it is rich in diuretic properties that favor the purification of the organism, particularly important in the passage from one season to another.
In the kitchen it is an extremely versatile ingredient, the recipes with asparagus range from appetizers to the first courses, come on Side Dishes to the seconds with pleasant variety. We advise you to try them just blanched and served with sliced ​​almonds or even raw with tomato emulsion. And then let yourself be inspired by the many recipes with asparagus available.

Wednesday 10th April 2013

Savory puff pastry pie with spinach, peas and cheeses

Lately I've been indulging in spinach. they are too good!

100 g of frozen spinach
100 g of frozen peas
2 eggs
50 g of grated cheese
50 g of cooking cream
50 g of brie (I had a small piece in the fridge, I cut it into cubes and put it in the mixture.) Or other soft cheese
1 roll of round puff pastry
salt and pepper

Boil the peas for 15 minutes and drain them. Aside, boil the spinach too, after 10 minutes squeeze them well and chop them coarsely. I boiled the vegetables in salted water, I added just a pinch of salt to the mixture.
Let the vegetables cool. Meanwhile, beat the eggs with a fork in a bowl, set aside a little to brush the cake before baking, and mix with salt, pepper, cheese and cream.
Spread the pastry on the baking sheet, prick the bottom with the prongs of a fork and pour in the well blended mixture. Fold the edges, eventually cut the excess dough by cutting it into strips and decorating the surface of the cake like a tart. Brush the pastry with the little bit of eggs you kept aside earlier and bake at 190 & # 176 for 30-40 minutes.

If you like vegetables the way I like them then this quiche will satisfy your palate! )
Good morning to you all

Appetizer: Quick rolls

100 g of bresaola
200 g of Russian salad, three tablespoons of oil, pepper, the juice of half a lemon.

spread the slices of bresaola on the work surface, place a spoonful of Russian salad in the center of each of them, bought from the delicatessen, form rolls and arrange them in a row on a serving plate. Sprinkle them with oil, flavor them with a sprinkle of pepper and lemon juice. Place them in the refrigerator until it is time to bring them to the table: they are a tasty and very quick appetizer to prepare, very suitable for a summer breakfast.

Tortano speck and fontina cheese

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  • 120 g of lard
  • 250 g of water
  • 15 g of fresh brewer's yeast
  • & frac12 teaspoon of sugar
  • 500 g of flour + to taste
  • 1 teaspoon of salt


  • 2 tablespoons of extra virgin olive oil + q.s.
  • 100 g of diced speck
  • 100 g of diced cooked ham
  • 200 g of cubed Fontina (1 cm)
  • 100 g sliced ​​cacciatorino salami (1-2 mm)

Fontina Recipes - Recipes

Ingredients for 4 people:

· NS. 400 of slices of beef sirloin
· NS. 50 of white flour
· NS. 50 of butter
· 2 eggs
· NS. 200 of cooked ham
· NS. 200/250 of sliced ​​fontina cheese
· bread crumbs
· oil
· salt

Take slices of sirloin. Pass them in the white flour, then in the beaten eggs and in the breadcrumbs. Fry them with oil and butter, salt them. Place them in a greased pan, cover with slices of ham and finally with plenty of fontina cheese (2-3 slices). Weave with butter and put in a hot oven for 5 minutes. Serve hot with cooked potatoes or other legumes.

Borgnalle Region, 10 / L
11100 AOSTA Italy
Tel. 0165 44091
Fax 0165 262159
[email protected]
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  1. Clean the shallot and finely chop it.
  2. Remove the rind from the fontina and cut it into cubes.
  3. Heat the broth.
  4. In a soup pot put the oil, the shallot and fry over medium heat for about 3-4 minutes.
  5. Add the rice, toast it for 1 minute, pour in the white wine and let it evaporate.
  6. Add 4-5 ladles of boiling broth and set the timer according to the cooking minutes of the type of rice you are using (usually 15-18 minutes).
  7. Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture dry out too much, otherwise it would cook badly and intermittently.
  8. One minute before the end of cooking add the fontina. Mix until completely amalgamated and season with salt.
  9. Leave to rest for a minute and serve with grated nutmeg.

Recipe Rustic fontina cake and cooked ham

This rustic savory pie with ham and cheese is very versatile and can be prepared easily for different occasions. Appreciated hot fresh from the oven but also cold as an aperitif or snack, it can be prepared with both puff pastry and savory shortcrust pastry.

Ingredients for 4 people

  • 2 rolls of round shortcrust pastry (or puff pastry)
  • 250 g of fontina
  • 250 g of diced cooked ham
  • 2 eggs
  • 1 yolk for brushing
  • salt

Here's how to prepare the quiche with cheese and cooked ham. First of all, break the eggs into a bowl, beat them with a fork and add the diced ham and fontina, also diced. Mix well and add a pinch of salt.

Oil the pan and roll out the dough, leaving raised edges. Pour in the previously prepared mixture.

Take the second sheet of dough, cut it to the size of the pan (place the pan on top of the dough and cut it flush with a knife) and cover the filling with this & # 8220 cover & # 8221 by folding and sticking the edges.

Separate the yolk from the remaining egg, put it in a small bowl and brush it over the cake to give it color. Make holes in the lid of the cake with a fork.

Bake for 30-35 minutes in a ventilated oven at 190 ° C. Remove the pan from the oven and let the rustic cake cool for a few minutes before serving. The rustic pie with fontina and cooked ham is also very good cold!

Tuesday 23rd September 2008

Texas Jambalaya Recipe

Ingredients for 4 people :
- 30 ml of olive oil
- 160 gr of chopped onion
- 75 gr of sweet green pepper cut into cubes
- 60 gr of chopped celery
- 1 minced clove of garlic
- 200 gr of long grain rice
- 150 gr of sliced ​​sausage
- 150 gr of veal stew
- 1 can of tomato pulp
- 250 ml of chicken broth
- 1 teaspoon of dried thyme
- 2 bay leaves
- 2 cans of cannellini beans
- hot pepper powder
- salt

Preparation :
in a fairly large pan heat the oil bringing it to medium temperature. Sauté the onion, green pepper and celery for a few minutes, until the onions become soft.
Add the minced garlic and cook for about a minute.
Add the rice, the sausage and the meat stew, then cook for 3/4 minutes in order to flavor the rice with the sauté. At this point add the tomato pulp and the chicken broth, then season with thyme, bay leaf, a pinch of chilli and salt to your taste.
Bring the Jambalaya to a light boil, then cover the pan with the lid and cook for about thirty minutes, or until the liquid is absorbed, stirring occasionally. If you want to prolong the cooking of the rice, add half a glass of hot water to prevent the preparation from becoming too dry and worse still sticking to the bottom of the pan.
Finally, a few minutes before the end of cooking, add the beans and mix very well.


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