Spinach and Cannellini Beans with Fontina Polenta
Greens and Beans with Polenta
Loosely adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich
Though this dish may not sound flavorful and exciting, it packs a good flavor punch. Throw in some garlic, pancetta, and cheese and it turns beans and spinach into a savory delightful and warming comfort food.
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Radicchio Strudel
Radicchio Strudel with Fontina Cheese
Adapted from Bon Appetit, March 2009, from Pretzhof Restaurant
I came across this recipe when it first appeared in Bon Appetit in the March 2009 issue. I made it a number of times, and then kind of forgot about it. It’s not hard to make, but you need to think a bit ahead in order to chill the dough. This recipe works best for a weekend meal so you can start the dough earlier in the day. Alternatively, if I’d like to make it during the week, I make the dough the day before I plan to cook the strudel. You could use other greens or cheeses. Here, cooking the bitter radicchio and pairing it with the sharp Fontina helps balance the flavors. I’ve also made it with kale and rainbow chard; just remember to remove the stems. If you do wish to add the stems in, make sure you sauté them until they are soft.
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Burger with Fontina, Roasted Red Pepper, and Pesto 2
Cheeseburger with Fontina, Roasted Red Peppers, and Basil
Here’s an Italian spin on the cheeseburger. The ground meat is seasoned with a blend of dried Italian herbs and a classic Italian Fontina cheese is added. Roasted red peppers and pesto round out the toppings to this divine burger.
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Asparagus and Fontina Pizza with Aioli
Asparagus, Fontina, and Aioli Pizza
I had some, ok a lot, of extra aioli from making Tuna Tartines from Thomas Keller’s Bouchon cookbook, so I took a stab at making a pizza bianco (white pizza). I think it’s one of the best pizzas I’ve made so far. While I’m usually not one to jump at a pizza with a white sauce, I’ll definitely be making this one again soon!
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Nectarine, Greens, and Fontina Cheese Sandwich
Here’s another great summer sandwich. The nectarine paired with the buttery Fontina cheese is divine. Most grocery stores carry Fontina cheese, but if you cannot find it you could use the more common Provolone cheese. Since you are heating it to melt the cheese make sure your nectarine is ripe but still firm. If the nectarine is too ripe it will get mushy when heated.
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