FONTINA D.O.P. VIDEO RECIPES

Recipe for 12 medium arancini

Elements for the composition of the dish:

• 1 kg saffron risotto

• 12 cubes of 2 cm x 2 cm Fontina DOP

• 200 g flour for breading

• 4 eggs for breading

• 500 g breadcrumbs for breading

For the saffron risotto:

• 300 g carnaroli rice

• 2 g saffron

• 2 l vegetable stock

• 100 g butter

• 50 g white wine

Procedure:

Melt the butter in a saucepan and toast the rice, deglaze it with the white wine and add the saffron. Add the saffron and cook, basting with the vegetable stock. When cooked, stir in a little butter and cool by spreading the rice out on a large surface and keeping it moving without letting it cook.

Composition of the dish:

Take a good amount of rice, place a cube of Fontina DOP inside and wrap with the rice. Form into balls, bread them in flour, egg and breadcrumbs. Fry at 160° and dry on paper towels. It is best to cook them for 3 min in the oven at 160° C so that the heat penetrates well inside and drains off the excess fat (when the arancini are placed in the oven the excess fat escapes, leaving the preparation lighter, hotter and crispier).

Elements for the composition of the dish:

• bone-in rib of pezzata rossa

• Fontina cheese PDO 

• cooked ham

• flour

• eggs

• breadcrumbs

• garlic

• sage

• rosemary

• salt

• clarified butter

Elements for the composition of the dish:

• bottoni pasta with Fontina DOP

• ox broth

• sansho pepper oil

For the fresh egg pasta:

• 1 kg puff pastry flour molino dallagiovanna

• 300 g extra semolina molino dallagiovanna

• 260 gr yolk (8-9 medium yolks)

• 480 gr eggs (nine eggs)

• 140 gr oil

• 80 gr water

Procedure:

Knead all the ingredients and leave to rest in a vacuum seal for at least 2 h at room temperature.

For the Fontina DOP bottoni filling:

• 250 g cream

• 250 g milk

• 200 g Fontina DOP

Procedure:

Place all ingredients in a thermomix at 100°C for 30 min. Leave to cool before using.

Elements for the composition of the dish:

• beets cooked in hay

• Fontina DOP

• nutmeg

• walnut oil

• blueberry vinegar reduction

For the beets:

• multi-coloured beets

• hay

Elements for the composition of the dish:

• lettuce salad

• grilled chicken breast 

• Fontina AOC

• raw ham (preferably Jambon de Bosses AOC)

• black bread 

• walnuts

• lovage (wild celery) slices

• sauce for seasoning (see below)

For the sauce:

• 1 egg yolk

• lemon juice

• mustard paste

• mild extra virgin olive oil

• Worcestershire sauce 

• 1 garlic clove

• salt

• pepper

Ingredients:

- 130 gr flour

- 120 gr egg white

- 180 gr Fontina cheese

- 200 g butter

Procedure:

Blend all the ingredients until a smooth, homogeneous batter is obtained. Roll out the mixture to the desired shape on baking paper or non-stick mats. Bake at 160°C for 8-12 minutes until golden brown. Allow to cool and serve.

Elements for the composition of the dish:

• onions in salt

• Fontina DOP fondue

• oil

• salt and pepper

For salted onions:

• large golden onions

• coarse salt

Procedure:

In a baking dish, place coarse salt on the bottom, arrange the onions with the peel and cover with salt. Bake in the oven at 180°C for approx. 1 h until cooked. Leave to cool in the salt. Clean the onions from the salt and remove them. Reuse the salt for further cooking.

Elements for the composition of the dish:

- pork net

- leg of wild boar *

- red wine

- aromatic herbs

- juniper

- Fontina DOP

- Brussels sprouts

Elements for the composition of the dish:

• potato covering

• Fontina cheese DOP

For the potato covering:

• 600 g steamed mashed potatoes

• 125 g potato flakes

• 55 gr butter

• 2 eggs

• salt and pepper

Procedure:

Mix the mashed potatoes while still hot with the potato flakes, butter and eggs. Adjust salt and pepper. Roll out the dough 0.5 cm thick with the help of flour. Cut the Fontina DOP into pieces and wrap it with the potato mixture. Avoid cracks on the surface. Fry in plenty of hot oil at 180°C. Serve immediately piping hot.

Elements for the composition of the dish:

• cassette bread

• Fontina DOP béchamel sauce

• Fontina DOP

• cooked ham

For the Fontina DOP béchamel sauce:

• 500 g milk

• 25 gr flour

• 25 gr butter

• 100 gr Fontina DOP

Elements for the composition of the dish:

• fillet of Valdostan red cow

• Fontina DOP fondue

• cooked ham filling

• crunchy bread

For the Fontina DOP fondue:

• 200 gr cream

• 180 gr Fontina DOP

• salt - pepper

• soft grappa

Procedure:

Heat the cream, gently add the diced Fontina DOP and melt. Flavour with a little grappa, salt and pepper.

For the ham filling:

• 100 g pate a choux (250 g water, 50 g butter, 155 g flour, 3 eggs)

• 250 gr cooked ham

• 35 g egg white

• 4 g salt

• 1 gr pepper

• 125 gr cream

• 125 g whipped cream

 For 6-8 portions

Elements for the composition of the dish:

• batter

• courgette flowers

• filling of Fontina DOP

For the batter:

• 75 g flour

• 25 g cornflour

• 20 gr oil

• 100 g beer

• 1 yolk

• 2 egg whites

• 2 g salt

Ingredients:

• 280 g Fontina DOP

• 800 g cooking cream

• 80 g yolk (approx. no. 4 eggs)

• 4 g eggs (size L)

• 2 g white pepper

• 4 g salt

For the polish:

• 500 g manitoba flour

• 500 g water

• 1 g brewer's yeast

Procedure:

Knead all ingredients and allow to rise 12h at 20°C.

Elements for the composition of the dish:

• Fresh cassette bread

• Fontina cheese DOP

• cooked ham

• breadcrumbs

• eggs

• flour 

Composition of the dish:

Slice the Fontina DOP to about 0.5 cm. Place a slice of Fontina DOP on the cassette bread (to taste cooked ham and more Fontina DOP) close with the cassette bread. Trim the edges and dip the resulting sandwich in flour, egg and breadcrumbs. Fry in a frying pan in plenty of oil. Drain well before serving piping hot.

Elements for the composition of the dish:

• potato gnocchi

• Fontina DOP fondue

For the gnocchi:

• 1 kg charlotte potatoes

• 4 egg yolks

• 300 g flour 00

• salt

Procedure:

Steam the potatoes, peel and mash them. Combine all ingredients and form into gnocchi. Boil in salted water for a few minutes.

Elements for plate composition:

• Artemide rice

• seasonal vegetables

• chickpeas

• Fontina DOP

• olive oil

• salt and white pepper

Composition of the dish:

Cook the Artemide rice in salted water (for a fresher taste add a cardamom while cooking). Drain and cool when cooked. Rehydrate the chickpeas overnight and cook them for 1 h in salted water. Cut the vegetables you have available into brunoise and dice the Fontina DOP. Season with oil, salt and white pepper.

Recipe for 4 persons, single dish of 250-300 g per person

Ingredients:

• 20 g onion

• 50 g carrots

• 25 g celery

• 15 g clarified butter*

• 1/2 garlic clove

• 1/2 coppery tomato

• 50 g fresh, peeled Valdostana sausage

• 250 g fresh broad beans

• 125 g Fontina DOP

• 5 g fresh basil

• 2,5 gr chopped savory**

• 1 g cinnamon powder (one teaspoon)

• 50 g stale black rye bread

• 25 g clarified butter*

• 12 g salt

• 200 g ditaloni rigati

• 2,5 l water

*citation in dialect "beuro"

**quote in dialect "parietta"

Elements for the composition of the dish:

• Fontina DOP mousse

• tomato gazpacho

• bread waffles

• tomato seeds

• wild herbs

For the Fontina DOP mousse:

• 500 gr Fontina DOP water

• 12 gr gelatine

• 60 gr water

Procedure:

Rehydrate the gelatine in water. Heat 80 g Fontina DOP water and dissolve the gelatine in it. Whip all the Fontina DOP water in a planetary mixer. Once frothy spread on a non-stick silicone peacock mat and leave to set in the fridge for 4 hours. Cup the desired size.

For the tomato gazpacho:

• 400 g tomatoes

• 80 g red pepper

• 100 g celery

• 40 gr spring onion

• 40 g cucumber

• 20 g ginger vinegar

• 60 g lime juice

• 2.5 g fresh coriander

• 1 basil leaf

• 11 g salt

• 100 g extra virgin olive oil

Procedure:

Chop all the ingredients and leave to marinate 24 h in the fridge. Blend and pass through a chinoise.

Composition of the dish:

Arrange the Fontina DOP mousse on a soup plate. Arrange the bread wafers, tomato seeds and wild herbs on top. Serve by adding the gazpacho well chilled.

Elements for the composition of the dish:

• fresh eggs

• Fontina DOP

• salt 

• clarified butter 

• fresh or wild spinach

Elements for the composition of the dish:

• egg pasta

• Fontina DOP filling

• hazelnut butter 

• sage 

For the egg pasta:

• 250 g flour 00

• 200 g yellow pasta yolk

Procedure for the egg pasta:

knead the ingredients together and let rest 2 h at room temperature before kneading.

Ingredients:

• 100 g polenta flour 8 rows

• 100 g red pignoletto polenta flour

• 1 l water

• 30 gr salt

• 400 gr Fontina DOP

• 50 g butter

Procedure:

Bring the water and salt to the boil, pour in the flour and cook, stirring occasionally, for at least 2 hours. When cooked, add the butter and the Fontina DOP cut into pieces, stir without mixing too much. Place the polenta thus obtained in a pan. Put some more Fontina DOP in smaller pieces and some butter nuts on the surface; bake au gratin in the oven before serving.

Ingredients:

• mountain charlotte potatoes

• Fontina cheese DOP

• black truffle

• clarified butter

• rosemary

• black pepper

Procedure:

Flavour the clarified butter with rosemary. Slice the potatoes and cup them to size. In a suitable mould, brush the flavoured clarified butter, arrange the potatoes, the thinly sliced Fontina DOP and the truffle in layers. Bake at 180°C for 1 hour. Leave to cool and serve. 

Elements for the composition of the dish:

• brisé pastry

• Fontina cheese mixture

• leek stew

For the leek stew:

• 500 g leeks

• 50 g butter

• vegetable stock

Procedure:

Cut the leeks into julienne strips. Melt the butter in a saucepan, add the leeks and cook, adding the vegetable stock a little at a time. Allow the excess water to drain off once the cooking is finished.

For the brisé pastry:

- 200 g flour

- 100 g starch

- 180 gr butter

- 14 g sugar

- 4 g salt

- 1 g pepper

- 80 g eggs (2 g)

Procedure:

Mix the flours with the butter, dissolve the salt and sugar in the eggs and knead everything together. Leave to rest in the fridge for 2 hours. Roll out the dough to a thickness of 0.5 cm and line a pastry ring or low tart tin. Pierce the surface of the brisé and bake in the oven 160°C for 15 min. (to prevent it from puffing up, you can bake it by placing a weight with salt or rice on it, taking care to put baking paper between the pastry and the weights; otherwise there are special perforated mats).

For the Fontina DOP base:

- 120 g Fontina DOP

- 400 g cream

- 4 eggs

- salt

- pepper

Procedure:

Blend all ingredients well.

Composition of the dish:

Arrange the stewed leeks in the brisé base. Cover with the Fontina mixture and bake in the oven at 160°C for 25-35 min depending on the size. Allow to cool for a few minutes before cutting and serving.

Elements for the composition of the dish:

• polenta concia

• beef carbonade

• mushrooms

• wild herbs

• genepi

For the beef carbonade:

• 300 g lean beef

• 100 g white onion

• 1 bay leaf

• 1 g juniper

• 1 sprig rosemary

• 0.2 g nutmeg (a pinch)

• 600 g red wine from Valle d'Aosta

• black pepper and salt

• mountain butter

Procedure:

Dice the meat and lightly flour it. Brown it in a pan with mountain butter. Set the meat aside and add the onion so that it browns. Add the red wine, the previously browned meat and add the aromatic herbs and cook for about 40 minutes. Adjust the salt.

Elements for the composition of the dish:

• polenta sheets

• stuffed with fontina cheese and artichokes 

For the polenta sheets:

• 100 g polenta

• 480 gr water

• 80 gr Fontina DOP

• 40 gr mountain butter

• 4 g salt

• 1 g pepper 

Procedure: 

Bring the water with the salt to the boil. Add the polenta flour and bake the casserole dish in the oven covered with aluminium foil for 20 min at 160°C. Take out of the heat and rehydrate for another 5 min. Add the butter and Fontina DOP and mix. Season with pepper. Roll out the polenta thinly. Leave to cool. Cut polenta squares 10X10 and 15X15.

For 4 persons

Elements for the composition of the dish:

• 400 g mountain kuroda potatoes

• 2 l Fontina AOC water

• 200 g butter

• 120 gr lard d'Arnad DOP

• 200 gr Aosta Valley pork boudin

• 20 g potato starch dissolved in 20 g water

• metallic red food colouring

For the potatoes:

• 400 g mountain potatoes

Procedure:

Peel the potatoes and slice them 2 mm thick, cut into strips 2 mm wide and then 4 mm long to make a mock grain of rice.

For the disc of lard d'Arnad DOP

• 120 g lard d'Arnad DOP

Procedure:

Blend the lard and spread it finely on a Pavoni non-stick silicone mat, blast chop and cup the desired size.

Elements for the composition of the dish:

• vegetable broth

• white wine

• carnaroli rice

• Fontina DOP cheese

• butter

• black pepper

For the vegetable stock:

• 3.5 l water 

• 3 carrots 

• 2 onions 

• 2 celery stalks 

• bay leaves 

• peppercorns 

• salt

Elements for the composition of the dish:

• rabbit saddle

• Fontina DOP

• Lard d'Arnad DOP

• rosemary

• pepper

• sage

• garlic

• butter

• white wine

Serves 4 (1 medium-sized oven dish)

Elements for the composition of the dish:

• 500 g egg pasta

• 300 g Fontina AOC

• 200 gr cooked ham

• 200 gr mushrooms

• 300 gr béchamel

For the egg pasta:

• 400 g remilled semolina

• 100 gr flour 00

• 30 gr yolk (1 yolk)

• 220 gr eggs (4 medium eggs)

Procedure:

Knead all the ingredients together until a smooth, compact dough is obtained (it will be slightly dry). Leave to rest for 2 hours at room temperature covered with cling film. Roll out the dough to a thickness of 2 millimetres. Blanch for 2 minutes in salted water and cool in water and ice. Leave to dry on a cloth.

Elements for the composition of the dish:

• egg white base

• Fontina béchamel

• morels

• courgettes

For the egg white base:

• 75 gr egg white

• 5 gr albumin*

• salt and pepper

Procedure:

Combine all the ingredients in a vacuum and leave to rehydrate for 24 hours in the refrigerator. When used, whisk in the planetary mixer.

* albumin or egg white powder, serves to stabilise and give structure to the soufflé, if you do not have it, it can be omitted from the recipe. If albumin is not used, the step of letting the ingredients rehydrate in a vacuum in the refrigerator can be avoided.

For 4 persons

Elements for the composition of the dish:

• 320 gr spaghettoni

• 100 gr Fontina DOP

• 5 gr black pepper

Composition of the dish:

Cook the spaghettoni in plenty of salted water. Grind the black pepper at the moment so that it retains all its aroma. Drain the spaghettoni 1 min before the end of cooking and keep the cooking water. In a frying pan put the spaghettoni with a ladle of hot water, stir in the grated Fontina DOP and ground black pepper. Do not cook further, the Fontina DOP should melt without cooking.

Elements for the composition of the dish:

• Fontina DOP

• melon

• apple

• walnuts

• grapes

• strawberries

• celery

Composition of the dish:

Cut the fruit and vegetables into pieces by shaping them with pastry cups. Cut the Fontina DOP and give it the desired shape. Alternate the various ingredients on skewers and serve.

Elements for the composition of the dish:

• confit egg yolk

• Fontina broth

• vegetable leaves

• hyssop flowers

• bread waffles

• herb butter

• Pavoni food gold leaf

For the confit yolk:

• egg yolk

• grape seed oil

Procedure:

Clean the egg yolks from the albumen without breaking them, place them in bowls with grape-seed oil. Bake at 65°C for 40 min.

For the mushroom consommé:

• 1 kg mushrooms

• 100 g shallots

• 50 g leek

• 100 g carrots

• 50 g tomatoes

• 25 g fennel

• 5 g black pepper

• 2,5 g fresh thyme

• 1 g rosemary

• 2,5 g garlic

• 20 g dark soy sauce

• 2 l water

• 10 g parsley stalks

• 2 g lapsang souchong tea

Procedure:

Blend the mushrooms and oxidise them at 100°C. Combine all ingredients (except pepper and thyme) in a saucepan and bring to the boil, skim and reduce to the desired flavour. Allow the pepper and thyme to infuse 10 min before straining.

Elements for the composition of the dish:

• puff pastry with Fontina cheese

• cherry tomatoes

• wild oregano

• extra virgin olive oil

• salt

For the puff pastry with Fontina DOP:

• 375 g flour

• 195 gr water

• 7 gr salt

• 280 gr butter

• 300 g Fontina DOP thinly sliced

Elements for the composition of the dish:

• fresh eggs

• Fontina DOP fondue

• chanterelles

• garlic

• bread croutons

• parsley

• salt

• pepper

For the Fontina DOP fondue

• 200 g cream

• 200 gr Fontina DOP

• salt

• pepper

Elements for the composition of the dish:

• puff pastry

• truffled porcini mushrooms

• Fontina DOP fondue

For the Fontina DOP fondue:

• 500 g cream

• 350 gr Fontina DOP

Elements for composing the dish:

• waffle dough

• Fontina cheese DOP

For the waffle batter:

• 210 gr Fontina DOP water

• 135 gr flour

• 20 gr cornflour

• 7 gr sugar

• 5 gr salt

• 25 gr egg white

• 55 gr eggs

• 1 gr baking powder

For 4 persons

Elements for the composition of the dish:

• 600 g meat stock

• 1 whole savoy cabbage

• 200 g stale black bread

• 300 g Fontina DOP

• 2 g pepper

• 100 g clarified butter

• 10 g cinnamon

Composition of the dish:

Flavour the meat stock with Savoy cabbage. In a small cocotte arrange in layers the stale bread rehydrated in the meat and cabbage broth, the Fontina DOP cut into slices and the cabbage leaves. Close with a slice of Fontina DOP, the butter and a sprinkling of cinnamon. Bake in the oven at 180°C for 25 min. Serve hot.

Ingredients:

• 750 g vegetable stock

• 250 g white onions

• 25 g butter

• 15 g flour 00

• 10 g extra virgin olive oil

• 10 g sugar

• salt

• black pepper

• 150 g grated Fontina DOP

Procedure:

Put the thinly sliced onions in a saucepan. Wet with 100 g water and evaporate. Add the butter, sugar and flour and brown. Add the vegetable stock and cook. Add oil, salt and pepper and Fontina DOP, mix and serve in ceramic bowls. Sprinkle the surface with more grated Fontina DOP. Finish in the oven at 180°C for 10 min in grill mode (checking that it does not burn). Serve with bread croutons.