19 fonduta piedmontese Recipes

heavy cream, sugar, cocoa powder, vanilla extract, corn syrup, dark chocolate , preferably more than 70% cocoa, chopped

carrot , pared and sliced into 1/8 inch thick rings, butter, onion, very thinly sliced, garlic, salt, flavoured vinegar or 1 tbsp balsamic vinegar, chives, finely chopped

italian bread, sliced into 1/4 inch slices, sour cream, thyme, crushed red pepper flakes, cayenne pepper, mozzarella cheese or 3 cups smoked , shredded, smoked provolone cheese (1 smoked, one not ) or 3 cups provolone cheese, shredded (1 smoked, one not), grated parmesan cheese, grated pecorino romano cheese, tomatoes, diced, chopped fresh parsley

fontina cheese, milk, to cover, egg yolks, well beaten, butter, white truffle, thinly sliced (or a drop of truffle oil) (optional), white pepper , to taste, bread, toasted and cut into points

milk, heavy cream, fontina, shredded, butter, egg yolks, freshly ground white pepper, crusty bread, cut into 1/2 inch chunks, white truffle

imported fontina or gruyere cheese, cut in small chunks (about 4 cups), cornstarch dissolved in 1/2 cup milk, salt, white pepper, egg yokes, canned white truffle, sliced paper thin (optional), french ot italian bread toasted, buttered and cut diagonally into triangles

sweet italian sausage, shallots, garlic, white wine for deglazing, ricotta cheese, thawed peas, whole milk, heavy cream, romano cheese, pasta manicotti shells if filling vs other, marinara sauce, mozzarella cheese

ripe but firm tomatoes, hot red peppers, fresh parsley, stalk celery, dry mustard, vinegar

red peppers, halved and deseeded, yellow peppers, halved and deseeded, garlic cloves, finely chopped, anchovy fillets, sliced in half lengthways, basil leaves, salt and black pepper, tomatoes, extra virgin olive oil, balsamic vinegar

angel hair pasta, cooked, italian sausage, hot hungarian peppers, sun-dried tomato , julienne, garlic, minced, shrimp, fresh spinach, olive oil, chicken broth, basil, chopped, salt and pepper

unsalted butter, italian fontina cheese,* rind discarded , cut into 1/4-inchdice (3/4 cup), milk, egg yolks, four 1/2-inch-thick slices from a large round crusty loaf of bread (about 8 to 9 inches across), garlic clove, halved crosswise, extra-virgin olive oil, sliced prosciutto, asparagus, trimmed and lower 2 inches of stalkspeeled

sour cream, thyme, red pepper flakes, cayenne pepper, black pepper, shredded mozzarella cheese (smoked or not ), shredded provolone cheese, grated parmesan cheese, grated romano cheese, plum tomato, diced, parsley flakes, sliced french baguettes

russet potatoes, half-and-half (half milk and half cream ), shredded fontina cheese (about 1/2 lb.), white truffle oil (optional), coarse salt & freshly ground black pepper

fontina, grated (about 3 cups), milk, egg yolks, butter, cut into pieces, at room temperature, salt, fresh ground black pepper, fusilli, zucchini, seeded and cut into 1/4-by-2-inch matchstick strips (about 1 1/2 lb)

pumpkin, balsamella sauce (see recipe) (bechamel), egg yolks, eggs, freshly grated parmigiano-reggiano plus 2 tbsp, fresh bread crumbs, milk, fontina cheese, grated, head frisee lettuce, washed and spun dry, extra virgin olive oil, red wine vinegar, bundt pan , and a large pan to use as a bain marie

heads radicchio di treviso, virgin olive oil, red onion, grated parmigiano-reggiano plus 1/2 cup, italian parsley, finely chopped to yield 1/2 cup, salt and pepper, balsamic vinegar, recipe basic pasta, rolled to thinnest setting on machine, recipe follows, whipping cream, egg yolks, freshly grated nutmeg, butter, unbleached all-purpose flour plus 1/2 cup, extra large eggs, olive oil

fontina, grated (about 3 cups), milk, egg yolks, butter, cut into pieces, at room temperature, salt, fresh-ground black pepper, fusilli, zucchini (about 1 1/2 lb), seeded and cut into 1/4-by-2-inch matchstick strips