Fontina D.O.P.

FONTINA D.O.P. RECIPES: TRY THEM ALL!

CORDON ROUGE & NOIR

Ingredients: chicken breast, cooked ham, Fontina D.O.P., butter.

Preparation: Bread thin slices of chicken, cover them with cooked ham and Fontina D.O.P. Then, fold them in halves and cook them on both sides in a pan with a little butter. Put them in a pre-heated oven for 5 minutes at 150°.

Slide title

Write your caption here

Button

Slide title

Write your caption here

Button

FONTINA D.O.P. CUTLET

Ingredients: milk, flour, Fontina D.O.P., egg and breadcrumbs.

Preparation: Cut four slices of Fontina D.O.P. (about 1.5 cm thick). Dip them in milk, flour them and soak them in whisked egg. Once it is battered, repeat this step for a thicker batter. then bread and fry them. Best served hot.

AOSTA VALLEY-STYLE CRUDITÉ

Ingredients: durum wheat pasta, Fontina D.O.P., fresh tomato, mocetta, celery, mint and thyme.

Preparation: boil pasta al dente, let it cool down place the pasta in a salad bowl. Add some Fontina D.O.P. and some sliced motsetta.

Add fresh tomato and diced celery, season with oil, salt, pepper and finely chopped mint and thyme.

Slide title

Write your caption here

Button

Slide title

Write your caption here

Button

SALAD WITH MOUNTAIN FLAVOURS

Ingredients: lettuce, Fontina D.O.P., walnuts, berries, low-fat yogurt and blueberry vinegar.

Preparation: wash, dry and cut lettuce. Place it in a salad bowl, add diced Fontina D.O.P., crushed walnuts (or Renette apples) and berries. Season with salt, low-fat yogurt and blueberry vinegar.