9 Best Rated
Dishes with Fontina

Hailing from the Aosta Valley, crespelle alla Valdostana is an Italian specialty that consists of savory, stuffed crêpes smothered in gooey Fontina cheese and béchamel sauce. The batter for the crêpes is made with a combination of flour, milk, eggs, melted butter, salt, and pepper, while the filling typically includes diced or sliced Fontina cheese, cooked ham (such as gran biscotto ham), and (sometimes) mushrooms. Once fried to perfection, the crêpes are filled, then rolled or folded into a fan shape and placed snugly into a baking dish before being baked with additional cheese, béchamel sauce, and knobs of butter on top. This traditional dish can be served on its own or as an accompaniment to grilled meat, and it pairs well with wines such as Blanc de Morgex or Erbaluce di Caluso.Expand

Käsespätzle is a simple noodle dish that combines spätzle noodles with a creamy mixture of melted cheese. The noodles are also called knöpfle, meaning little buttons, and are made with eggs, flour, milk or water, and seasonings such as salt, pepper and (sometimes) nutmeg, while käse refers to the melted cheese mixture, which is usually a combination of two or more types of cheese such as Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental cheese. The noodle mixture is typically pressed through a specially designed spoon or colander directly into boiling salted water and cooked until done before it is mixed with the melted cheese. Also referred to as käsknöpfle, the dish is typically enjoyed with additional grated cheese and caramelized onions on top, and typical accompaniments include apple sauce, potato salad, and fresh green salads. Versions of this dish are traditionally consumed in Southern Germany, Swabia, Austria, and Liechtenstein, and it's also a typical dish in Switzerland, Hungary, Alsace, Moselle, and South Tyrol. Expand

This creamy fondue hails from the Italian Aosta Valley. It is made with a combination of Fontina cheese, egg yolks, milk, and flour. The ingredients are combined and heated until the mixture is well-incorporated and attains its creamy, dense texture. Aosta-style fondue is sometimes enriched with the addition of white truffle shavings which can be incorporated in the fondue or served on the side. The oldest written mention of the dish dates back to 1854 when a recipe for the truffle based version was published in Trattato di cucina, pasticceria moderna, credenza e relativa confettureria—a cookbook written by the Italian author Giovanni Vialardi. The dish is usually seasoned with white pepper, and it is traditionally prepared in a ceramic, cast iron, or copper pot (caquelon). Like other types of fondue, this Italian version is mainly served as a communal dish with diced bread on the side, but the Aosta Valley fonduta is always eaten with a spoon - you should put the diced, toasted bread in your spoon, then dip the whole thing in the creamy fondue.Expand

Polenta concia (or cunsa in local dialect) is a rich, creamy version of polenta that is traditionally prepared in a copper pot. The list of ingredients explains why it is also known as polenta grassa, meaning fat polenta: the dish consists of cooked polenta and Fontina Valdostana cheese (or similar Alpine cheeses) that are topped with sizzling melted butter. Just like many other mountain dishes, polenta concia definitely isn’t low on calories, but it is a perfect comfort food for cold winter days, especially when paired with a glass of full-bodied local red wine such as Enfer d'Arvier.Expand

Costoletta alla valdostana is a traditional meat dish originating from the Aosta Valley. The dish is usually made with a combination of veal chops, prosciutto cotto, Fontina cheese, eggs, breadcrumbs, butter, salt, and pepper. The veal chops are tenderized with a mallet and stuffed with prosciutto cotto and slices of Fontina cheese. Once assembled, the cutlets are dipped in beaten eggs, rolled in breadcrumbs, and fried in butter on both sides until golden. The dish is served immediately, while still warm. It’s also possible to prepare the dish in the oven instead of the frying pan.Expand

Risotto alla Fontina is a traditional risotto variety originating from the Aosta Valley. The dish is usually made with a combination of risotto rice, onions, garlic, butter, Fontina cheese, white wine, chicken stock, salt, and pepper. The onions and garlic are sautéed in butter, and then mixed with the rice and white wine. Hot stock is gradually poured over the mixture while continuously stirring. Once the rice is half-cooked, the cheese is stirred in and the risotto is seasoned with salt and pepper and cooked until creamy. Butter is stirred in near the end of cooking, and the risotto is served immediately, while still warm.Expand

Gnocchi alla bava is a traditional dish hailing from the region of Piedmont. The dish is made with potato gnocchi, butter, and either Fontina, Swiss, or Munster cheese. The cheese is cut into slices and placed over layered gnocchi in a buttered baking dish. The last layer is dotted with butter, and the baking dish is covered with a foil. The dish is then baked for a few minutes until golden on top, and it's served immediately.Expand

Zuppa alla ueca is a traditional soup originating from the Aosta Valley. This baked vegetable soup is usually made with a combination of sliced black bread, fontina cheese, garlic, potatoes, carrots, onions, zucchini, barley, pancetta, olive oil, basil, and parsley. The vegetables are chopped and simmered in salted water. The barley is cooked with the pancetta until tender, and both are added to the soup. The mixture is placed into a baking dish, covered with toasted bread, olive oil, and fontina cheese. Everything is topped with minced parsley, garlic, and basil, and the soup is baked until the cheese melts and turns golden. Zuppa alla ueca is always served warm.Expand

Gratin polesano is a traditional dish originating from Veneto. The dish is usually made with a combination of potatoes, pancetta, fontina cheese, chicken or beef stock, butter, salt, and pepper. In order to make the dish, a deep ovenproof dish is buttered and some of the stock is poured into it, then brought to a boil. The potatoes are sliced and arranged in the dish while being covered by the hot stock. The potatoes are cooked until tender and the stock should evaporate. It's then topped with fontina and pancetta, seasoned, and covered with the remaining potatoes. Another layer of stock, cheese, and pancetta is placed on top, and the dish is then dotted with butter and baked until the top becomes golden. If fontina cheese is unavailable, it's recommended to use Asiago instead. Expand