Directions Preheat oven to 500 degrees. Make the green sauce: In a blender or food processor, combine cream, herbs and ½ teaspoon salt. Process until herbs are finely chopped and cream turns a ...

Directions Fill a large pot with salted water and bring to a boil over high heat. Meanwhile, place potatoes in a small pot filled with salted water. Set pot over high heat and bring to a boil ...

don't quite carry that true barnyard fontina quality, and make a great finishing addition to pasta as well as a sturdy base for sauce. You may find Scandinavian-style fontina most regularly in ...

Fontina has a bit of a stronger flavor with ... or a sprinkle of crushed red pepper for heat. Any leftover Marsala sauce can also be spooned on top for serving. And should you have any extra ...

First make the béchamel sauce. Melt the butter in a medium saucepan ... Add the smoked salmon, peas and chives, and half each of the fontina and the béchamel. Stir to combine.

A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.