Panino di Prosciutto e Fontina

Cook Time: 8 min
Level: Easy
Yield: 1 serving

Ingredients

* 2 to 4 slices (3 ounces total) fontina cheese
* 2 slices (1/2-inch-thick) rustic white bread
* 2 paper-thin slices red onion (optional)
* Salt
* Freshly ground black pepper
* 6 fresh baby spinach leaves
* 1 to 2 paper-thin slices (1/2-ounce) prosciutto
* 2 to 3 teaspoons olive oil

Directions

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the
onions. Season with salt and pepper. Then add spinach and prosciutto.
Add the remaining slice(s) of fontina. Top with the second bread
slice. Brush both sides of the sandwich with the oil.

Heat a grill pan over medium-low heat. Grill the sandwich until the
bread is golden brown and the cheese melts, pressing down with a metal
spatula or grill press, about 4 minutes per side.

From: foodnetwork.com

Baked Orzo with Fontina and Peas

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 cups chicken broth
* 1 pound orzo pasta
* 3 tablespoons butter, plus more to grease the baking dish
* 1 onion, chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1/2 cup heavy cream
* 4 ounces shredded fontina cheese (about 1 cup)
* 4 ounces diced fresh mozzarella cheese (about 1 cup)
* 1 cup frozen peas, thawed
* 1/2 teaspoon salt
* 1/2 teaspoons freshly ground black pepper
* 1/2 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium
saucepan. Add the orzo and cook until almost tender, about 7 minutes.
Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add
the onions and saute until tender, about 3 minutes. Add the mushrooms
and continue to saute until the mushrooms are beginning to turn golden
around the edges, about 7 minutes. Add the Marsala. Scrape the brown
bits off the bottom of the pan and cook until the Marsala has reduced
by half, about 5 minutes. Add the mushroom mixture to the orzo in the
large bowl. Add the cream, fontina, mozzarella, peas, salt, and
pepper. Stir to combine. Pour the mixture into the prepared baking
dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme.
Sprinkle the bread crumb mixture on top of the pasta. Bake until
golden, about 25 minutes.

From: foodnetwork.com

Onion Soup with Fontina and Thyme

Cook Time: 34 min
Level: Easy
Yield: 4 servings

Ingredients

* 3 tablespoons olive oil
* 2 large Vidalia onions, sliced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon fresh thyme leaves
* 4 cups beef broth
* 4 slices ciabatta bread, cubed
* 4 ounces sliced fontina cheese
* Special equipment: 4 (1 1/2-cup) ovenproof ramekins

Directions

In a medium, heavy saucepan, heat the olive oil over medium heat. Add
the onions, salt, and pepper. Cook, stirring occasionally, until the
onions are tender, about 10 minutes. Add the thyme and broth. Simmer,
uncovered, until the onions are soft, about 15 minutes.

Divide the soup between the 4 ovenproof ramekins. Divide the cubed
bread among the ramekins. Top each with slices of fontina cheese.
Place under the broiler, until the cheese is golden and bubbly, about
4 minutes. Serve immediately.

From: foodnetwork.com

Baked Rigatoni with Bechamel Sauce

Cook Time: 30 min
Level: Intermediate
Yield: 6 servings

Ingredients
Bechamel sauce:

* 1 stick unsalted butter (4 ounces)
* 1/2 cup and 2 tablespoons all-purpose flour
* 1 quart whole milk, at room temperature
* Pinch fresh nutmeg
* Sea salt and white pepper
* 1 cup grated fontina
* 1/2 pound thinly sliced prosciutto, julienned
* 1 pound dry rigatoni
* 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.
Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Always stirring, gradually
add the milk and continue to whisk until the sauce is smooth and
creamy. Simmer until it is thick enough to coat the back of a spoon.
This will take approximately 10 minutes. Remove from heat and stir in
nutmeg, 1/2 cup fontina, prosciutto and season with salt and white
pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the
rigatoni and cook for about 5 minutes. Since you will be cooking the
pasta a second time in the oven, you want to make sure the inside is
still hard. Drain in a colander. Return pasta to the pot and pour in
bechamel sauce. Using a wooden spoon, mix well until all the pasta is
coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream
sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot
the top with diced butter and bake in oven for 25 minutes or until
bubbling and the top is golden brown.

Chicken Scallopine with Sage and Fontina Cheese

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
* Salt and freshly ground black pepper
* 6 sage leaves
* 3 ounces grated fontina cheese
* 3 tablespoons olive oil
* 1 garlic clove, halved
* 1/2 cup white wine
* 1 (28-ounce) can whole San Marzano tomatoes
* 1/2 teaspoon red pepper flakes
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Special Equipment: toothpicks

Directions

Place the chicken cutlets on a clean work surface, narrow end facing
you. Sprinkle with salt and pepper. Place one sage leaf crosswise on
each of the pieces of chicken. Sprinkle each of the pieces of chicken
with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the
chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet
over medium-high heat until the garlic is fragrant, about 2 minutes.
Add the chicken. Brown the chicken on all sides, about 3 minutes per
side. Remove the chicken from the pan and remove and discard the
garlic. Add the wine and simmer for 2 minutes while scraping up the
brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and
blend until smooth. Add the tomato mixture to the reduced wine in the
pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce
for 10 minutes. Turn the chicken over and simmer until cooked through,
5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and
pepper. Spoon the tomato sauce onto serving plates or a serving
platter. Slice the chicken into 1-inch rounds. Remove the toothpicks.
Place the chicken over the sauce and serve immediately.

From: foodnetwork.com