Fontina Cheese Sauce Recipes

OLIVE GARDEN FONTINA ALFREDO SAUCE

Steps:

• Brown Garlic puree.
• Then add butter til melted.
• Add heavy cream and milk.
• Add parmeasan cheese, fontina cheese, salt and pepper.
• Stir on medium high until thickens.
• Turn off heat and continue to stir.
• Serve over cooked alfredo noodles.

CREAMY FONTINA CHEESE PASTA

Steps:

• Bring a pot of salted water to boil and prepare pasta al dente.
• Strain pasta and return to pot.
• Toss with butter and cheese and season to taste. Serve immediately.

FONTINA CHEESE SAUCE

Steps:

• In a sauté pot, whisk flour into melted butter.
• Slowly pour in milk, continuously whisking.
• Add Cajun seasoning through garlic salt and melt in the cheese. Keep stirring!
• This sauce thickens up quickly so feel free to add a bit more milk to thin it out a little - I will the next time I make it.

ASPARAGUS WITH FONTINA AND CREAM SAUCE

Steps:

• Clean and snap ends off of asparagus, Cook asparagus.
• While asparagus is cooking, prepare the sauce.
• Melt the butter in a medium-size skillet over medium heat.
• Add the cream and fontina cheese.
• Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
• Season slightly with salt.
• Drain the asparagus and pat dry with paper towels.
• Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.

PUMPKIN CREPES WITH FONTINA CHEESE SAUCE

Steps:

• Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.
• Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.
• Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.
• Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.
• Bake in the preheated oven for 15 minutes. Serve immediately.

GNOCCHI ALLA BAVA (POTATO GNOCCHI WITH FONTINA CHEESE SAUCE) RECIPE

Steps:

• For the Gnocchi: Adjust oven rack to middle position, and preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes. Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.
• Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.
• Drizzle egg yolks all over. Sprinkle with 1 1/2 teaspoons salt.
• Scoop 3/4 cup (100g) flour into a fine-mesh strainer and tap to dust flour all over potatoes.
• Using pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.
• Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.
• Scoop remaining 1/4 cup (30g) flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together; make sure to simply fold and press down and avoid the smearing motion more commonly used when kneading bread. Add additional flour as necessary to achieve a dough that's tender and moist yet can hold its shape, but not wet and sticky (whether you need more flour, and how much you might need, will depend on natural moisture content of the potatoes you use, which is highly variable, but a dough that's too wet and pasty is prone to falling apart when boiled).
• Dust potato dough all over with flour and gently form into a log.
• Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.
• Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. If desired, gently roll each gnocco on the tines of a fork to give it a ridged exterior. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough. If not cooking recipe start-to-finish, baking sheet of gnocchi can be transferred to the freezer at this point (see make-ahead and storage section for full freezing instructions).
• For the Sauce and to Serve: Bring a large pot of salted water to a simmer over medium-high heat. Meanwhile, in a 3-quart saucier or 12-inch stainless-steel skillet, combine cream, Fontina, butter, a pinch of black pepper, and nutmeg.
• Set over medium heat and cook, whisking constantly, until butter and cheese are fully melted and a smooth, silky sauce has formed, about 4 minutes. Season with salt, but only if necessary. Keep warm, stirring frequently to prevent a skin from forming.
• Working in batches to prevent crowding the pot, add gnocchi to simmering water and cook, gently shaking the pot as needed to keep them from sticking, until they float to the surface. Using a spider skimmer, lift floating gnocchi from the water and let drain, then transfer to cheese sauce. Toss very gently with a large spoon to coat, being careful not to break gnocchi. Repeat with remaining gnocchi and toss gently once more to coat.
• Remove from heat. Divide gnocchi and sauce between warmed serving bowls, top each portion with grated nutmeg, and serve.