Ingredients: chicken breast, ham, fontina PDO, butter. Preparation: Take very thin chicken slices, cover with ham and fontina PDO, then fold it in half and cook on both sides in a frying pan with a little butter. Cook in a hot oven at 150° for 5 minutes.
FONTINA PDO CUTLET
Ingredients: milk, flour, fontina PDO, egg and breadcrumbs. Preparation: cut four slices of fontina PDO of about one and a half cm of thickness. Soak them in milk, add flour, beaten egg and coat them in breadcrumbs. Immerse in beaten egg and bread crumbs again, for a thicker layer. Fry them on both sides in a pan with a drizzle of hot oil. To be served hot.
CRUDITÉ ALLA VALDOSTANA
Ingredients: durum wheat pasta, fontina PDO, fresh tomato, dried beef, celery, mint and thyme. Preparation: Cook the pasta a little shot of al dente, cool it and place in a salad bowl. Add fontina PDO and dried beef strips. Add fresh tomatoes and diced celery, seasoned with olive oil, salt, pepper, chopped mint and thyme.
Preparation: Take a head of lettuce, wash, dry and cut. Arrange them in a bowl; add diced fontina PDO, shelled nuts and berries (alternatively, try Renette apple slices or along with berries). Season with salt, low-fat yoghurt and blueberry vinegar.
SPIEDINO DELLE ALPI
Ingredients: Renette apples, fontina PDO and raw ham. Preparation: make squares of fontina PDO and Renette apples and alternately spear them in a skewer. Roll the skewers in a slice of ham
ADVICE FOR ALL!
Per non restare mai senza la Fontina DOP provate ad usare Fetta Perfetta!!
Discover the true recipe of Aosta Valley's fondue!
To prepare the fondue, you need good fontina PDO, seasoned to perfection, milk and fresh eggs...