Fontina

Ground beef • Spinach • Tools:

rectangular puff pastry • medium zucchini • cooked ham (about 150 grams) • sliced cheese (fontina, scamorza, or mozzarella; about 150 grams) • shallot • Olive oil, salt, and pepper to taste • egg yolk for brushing • Mixed seeds (optional)

short pasta • savoy cabbage • onion • speck (or smoked prosciutto) • fontina cheese • Parmesan cheese • Olive oil, • Butter, • Salt,

thick-cut pork chops (thick enough to cut a pocket for stuffing) • medium potatoes, peeled and sliced very thin with a mandoline • shredded fontina cheese (about 60 grams) • shredded asiago cheese (about 30 grams) • Salt, to taste • Pepper, to taste • melted butter, divided

zucchini blossoms • extra-virgin olive oil • salt • shredded mozzarella (about 80 grams) • anchovies in oil • For the frittata: • eggs • Fontina cheese (about 40 grams) • milk (about 150 ml) • grated cheese • zucchini blossoms • salt •

all-purpose flour (about 300 grams) • grated cheese (about 80 grams) • cheese cubes, such as fontina, Swiss, asiago, gorgonzola, or any cheese you like (about 100 grams) • plain yogurt (about 125 grams) • water (about 125 ml) • extra virgin olive oil (about 50 ml) • instant baking powder • eggs • Salt and pepper

egg pasta lasagna noodles • gorgonzola (300 grams) • ball buffalo mozzarella • fontina cheese (200 grams) • grated cheese (200 grams) • béchamel sauce (about 400 grams) • sausage, about (200 grams) • To taste, black pepper and basil

Giarratana onions (or white onions) (about 300 grams) • butter (about 30 grams) • cornstarch (about 15 grams) • beef broth (about 600 ml) • rustic bread • Fontina cheese (from Val d’Aosta, or regular Fontina) (about 200-220 grams) • Black pepper, to taste

rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total) • water (2.5 liters) • butter (about 70 grams) • salt (about 20 grams) • bouillon (about 20 grams) • saffron • mortadella (Italian-style bologna) • pistachio pesto • pistachio flour (finely ground pistachios) • fontina cheese • provola cheese (or provolone) • breadcrumbs •

short pasta (about 400 grams) • tomato purée (about 800 grams) • cherry tomatoes • grated cheese (about 200 grams) • diced Fontina, Asiago, or mozzarella cheese (about 200 grams) • American cheese • canned tuna in oil, drained and flaked (about 280 grams) • Salt, to taste • Pepper, to taste • Extra virgin olive oil, to taste (preferably unfiltered, organic) • onion, finely chopped • garlic cloves, unpeeled •

thin slices of chicken or turkey breast • hot dogs • speck or prosciutto (Italian cured ham) • cheese sticks of your choice (I used fontina) • Breadcrumbs, • grated Parmesan cheese • Salt and pepper, to taste

rice (250 grams) • tomato purée (200 grams) • ground meat (200 grams) • Vegetables for sautéing, • butter (30 grams) • Extra virgin olive oil, • Grated Parmesan cheese, • peas (150 grams) • cheese, such as fontina, cubed (100 grams) • diced pancetta (or diced bacon) • red wine

egg pasta sheets • milk (100 ml) • grated Parmesan cheese • extra-virgin olive oil • cornstarch • Salt, pepper • radicchio • extra-virgin olive oil • Salt, pepper • Cheese (mozzarella, smoked mozzarella, fontina, American cheese slices, or similar)

conchiglioni pasta (about 200 grams) • béchamel sauce (200 ml) • ground beef (about 250 grams) • To taste: black pepper, nutmeg • cubed cheese such as fontina (about 50 grams) • tomato purée (500 ml) • To taste: salt, olive oil • onion • fresh basil leaves • Grated Parmesan cheese, to taste

egg whites (about 200 g) • oat flour (about 50 g) • salt • fat-free soft cheese (like quark or Greek yogurt, about 125 g) • tomato puree (about 40 g) • gorgonzola cheese (about 40 g) • mild fontina cheese, diced (about 30 g) • Oil-packed eggplant strips, well drained and patted dry • bacon, cut in half lengthwise (about 1 1/2 oz or 40 g) • cherry tomatoes • Iodized salt • Basil

bread flour (about 300 grams) • all-purpose flour (about 200 grams) • water (210 ml) • active dry yeast (about 10 grams) • sugar • sourdough starter* • lard (about 40 grams) • salt (about 10 grams) • plain yogurt (about 80 ml) • cooked ham • fontina cheese, cut into pieces (about 100 grams) • grated cheese (about 40 grams) •

yellow potatoes • buckwheat flour (about 250 grams) • egg • grated Parmesan cheese (about 80 grams) • Fontina cheese (about 50 grams) • Taleggio cheese (about 50 grams) • Salt, pepper, nutmeg to taste • milk (about 200 grams)

paccheri • sausages (about 10.5 oz) • fresh porcini mushrooms • milk (500 ml) • butter (50 grams) • flour (50 grams) • fontina cheese • fresh parsley • salt, pepper to taste

porcini mushrooms (or mixed) • sausage • béchamel sauce • Grated Parmesan cheese, to taste • Fontina cheese • lasagna noodles • Cilantro, to taste • garlic • Salt • Pepper • White wine, to taste • Butter, to taste •