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Old 05-27-2006, 10:41 AM   #1
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What is your favorite use of fontina cheese?

My grocery store doesn't carry fontina so I found it in another one yesterday and would like some ideas on really good uses for it. Thanks a bunch!


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Old 05-27-2006, 11:53 AM   #2
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While I like it just for snacking, as far as cooking, I use it most often in cheese fondues & as a topping for bruschetta & broiled tomato halves.

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Old 05-27-2006, 01:51 PM   #3
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With prosciutto on a lightly toasted bread sandwich.

Other than that it's a great melter with great flavour so I use it with a variety of things.
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Old 05-27-2006, 03:28 PM   #4
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My top two uses would be to use them to stuff things like pork, chicken, and veal, and to melt them in dishes like risotto, polenta, grits, mashed potato, etc.
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Old 05-27-2006, 10:26 PM   #5
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I would have to say that my favourite way is to use it simply on a pizza, such as the type called quattro formaggi (four cheese).

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Old 06-01-2006, 01:18 PM   #6
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Absolutely essential in aubergine parmigiana in my view - the scrummiest aubergine dish ever that will win over even those who think that a purple vegetable is weird or who claim they don't like aubergines. I've seen recipes without cheese or with mozzarella, but it's nowhere near as good as with fontina. All hail to Antonio Carluccio for this truly delicious version.

Make a pint or so of tomato sauce (or use a good bottled napoletana sauce to speed things up if you're in a hurry - my disgraceful addition, not Carluccio's!)
1 sizeable aubergine
1 egg (or perhaps 2 depending on size of the aubergine)
Plain flour (is this called all-purpose flour in the States?)
125 g (5 oz) or so of fontina cut into very thin slices - doesn't matter if they're a bit raggedy, so long as they're thin
25 g (1 oz) or so of freshly-grated parmesan

Slice the aubergine into roundels (about a third of an inch thick). Place a layer in a colander and sprinkle with a small amount of salt. Put another layer of aubergine on top, sprinkle with salt and continue until all the aubergine is used up. Place a bowl on top of the aubergine to press the slices down and leave for half an hour or so. Skip this stage if you don't have time or don't mind the slightly bitter taste of aubergine juice.

When you're ready to cook, put the oven on to preheat to 200ºC (400ºF).
Wipe the slices of aubergine dry with kitchen paper. Heat three tablepoons or so of oil in a large frying pan. Place the egg in a bowl and beat lightly to mix. Place the flour in another bowl.

When the oil is hot, dip the aubergine slices in the flour and then the egg to coat on both sides and fry a few at a time till cooked and nicely browned, again on both sides. Do all the aubergine in this way. You might need to add more oil to the pan or use the second egg.

Take an ovenproof dish - I use a Pyrex dish because the appearance of dish is pretty good - and put a thin layer of sauce on the bottom. Top with a layer of aubergine and then top that with some of the slices of fontina. Cover with a thin layer of sauce and then layer of aubergine and cheese and so on. I usually get three layers out of the ingredients but it will depend on the size of your bowl and the aubergine. You'll have to judge yourself how much sauce and cheese to use in each layer.

You want to end with a layer of sauce, which you then sprinkle with the parmesan cheese.

Bake in the oven for 20 minutes or so until nicely browned and bubbling. Remove from the oven and then leave for five minutes or so before serving. This helps to stop the layers from sliding apart when you serve it. No matter how much of a hurry you are in or how irresistible the dish looks - and I promise it will look authentically Italian - it is well worth waiting.

I serve it as main course on its own or with rice if I need to fill a hungry crew, though the rice is not traditional. Otherwise you could use it as a starter for at least four people.

Eat and enjoy...
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Old 06-01-2006, 03:07 PM   #7
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Snoop Puss, reading your recipe made me feel hungry. I love Fontina cheese - a couple of slices with some white wine is as far as I've got with it! I have cut and pasted your recipe to try. Thanks.
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Old 06-01-2006, 03:56 PM   #8
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A new trick for me to try too. Fontina is so deliciously melty when cooked I've never thought of eating it in its raw state, so to speak.
Hope you enjoy the parmigiana.
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Old 06-01-2006, 05:29 PM   #9
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Smoked Chicken and Fontina ravioli.

Pan Seared Rock fish topped with jumbo lump crab, and fontina cream suace.

Straight up, with a nice chard or fume blanc.

Or on ritz crackers,.....mmmmmmmmmm
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Old 06-01-2006, 05:42 PM   #10
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Any chance of you sharing the Smoked Chicken and Fontina Ravioli recipe with us? Sounds good.

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