Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
1 1/2 cup grated Parmesan or Romano
2 tablespoons minced Italian parsley
Preheat the oven to 350F. Butter a deep
baking dish. Cut 5 tablespoons of butter into tablespoon portions. Cut
remaining 3 tablespoons of butter into 1/2 inch cubes.
Cook the pasta according to package
directions, less 3 minutes of al dente. The pasta is going to continue to cook
in the oven, so you don’t want to overcook it. Drain, add 5 tablespoons of
butter, mix well and set aside.
Warm the cream and buttermilk in a
small pan on low heat.
When the pasta is ready, pour in the
warm cream and buttermilk, and fold in the Fontina until it starts to melt. Add
the grated nutmeg, 1 cup grated cheese, and season to taste with salt and
Spread the pasta mixture into the
buttered baking dish. Top with breadcrumbs and grated cheese. Scatter the 3 tablespoons
of cubed butter over the top. Bake 20-22 minutes, or until the top is slightly
browned. When ready, sprinkle fresh parsley over the top, and serve hot.
Valle D'Aosta, Italy
Fontina (DOP) is made in the Valle D’Aosta region of northern
Italy. It is the smallest region in Italy,
with neighboring France and Switzerland, and surrounded by the Alps, green valleys,
fresh water streams, and lakes. All of these elements are significant to the
cows that roam free most of the year, except the coldest months of the year.
These cows eat only the greenest grass, flowers, and drink the freshest water
from the streams. Therefore, the milk that is produced is the very finest. Fontina is made from whole raw cow’s
unpasteurized milk. It takes about 3 months to age. Only the perfect cheeses get the DOP seal of
approval. Please don’t mistake imitation
Fontina wrapped with a red wax with this fontina from Valle D’Aosta. It doesn’t
come with wax wrapper. Though it costs a lot more, it’s worth every bite, after
all the Valdostani have been making it this way for over 500 years.