Free Recipes Archive
serves 4 Delicious, when paired with Bella Sera® Delle Venezie Merlot 1 10-inch Prebaked pizza crust 1/4 Cup Tomato paste 1 Cup Shredded fontina cheese 1/2 Cup Shredded mozzarella 3 Roma tomatoes, sliced 1/2 Cup Red bell petter, thinly sliced Read More …
Number of Servings: 4 For the Puree: 1 cup diced bacon (about 6 ounces) 4 cups sliced yellow onions For the Mashed Potatoes: 2 large Idaho potatoes, peeled, diced (about 1 1/2 pounds) 1/2 to 3/4 cup heavy cream 2 Read More …
An authentic taste of the Mediterranean all wrapped up in one. Combine cured meats, olives, Roth® Natural Melt™ Creamy Fontina and more, into a Panini pinwheel. 1 each 10-inch Sun-dried tomato wrap 1 Tbsp. Sun-dried tomato pesto 1/2 cup Natural Read More …
Servings: 4 1/2 cup (about 1/2 medium) julienned yellow onion 1 teaspoon olive oil 1/3 cup roasted red bell peppers, cut in 1/2-inch strips 2 teaspoons chopped fresh parsley 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried 2 cups Read More …
1 pound baking potatoes 8 ounce Fontina, thinly sliced 4 ounces all-purpose flour 4 ounces butter Salt Make the gnocchi as in basic recipe. In this case, no egg is required in the dough. Also, this gnocchi should be prepared Read More …
4 tablespoons extra virgin olive oil 2 garlic cloves, crushed to a paste consistency 8 slices of French or Italian bread 8 slices of fontina (or provolone) cheese 1 (12-ounce) jar roasted red peppers in oil, well drained 8 fresh Read More …
1 large baguette (about 3/4 lb) 1/2 stick unsalted butter, melted 2 onions, chopped 2 tablespoons olive oil 1 lb cooked ham, cut into 1/2-inch cubes 4 large eggs 1 qt whole milk 1 teaspoon salt 1/4 teaspoon freshly grated Read More …