Best Italian Fonduta With Roasted Red Pepper Recipes

MOZZARELLA FONDUTA

Mozzarella Fonduta image

Provided by Giada De Laurentiis

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

One 28-ounce jar tomato-basil sauce, such as Giada DeLaurentiis for Target
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces
One 7 to 8-ounce ball fresh mozzarella, sliced into six 1/4 to 1/3-inch-thick slices
Kosher salt and freshly ground black pepper
3/4 cup (2 ounces) shredded Gruyere
Serving suggestion: grilled bread

Steps:

In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
Preheat the broiler.
Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

ITALIAN FONDUTA

Italian Fonduta image

This incredibly rich fondue of fontina cheese, eggs, milk and butter works as a dip for bread and crudité, or as a decadent sauce for simply cooked vegetables.

Provided by Melissa Clark

Categories easy, dips and spreads, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
3/4 cup whole milk
3 egg yolks, lightly beaten
1/2 pound fontina cheese, preferably Val d'Aosta, diced small
Shaved fresh truffle or truffle oil for garnish (optional)
Cubed bread or boiled potatoes or steamed asparagus, for serving (optional).

Steps:

In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese.
Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 28 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 479 milligrams, Sugar 3 grams, TransFat 0 grams

SUSAN'S ITALIAN ROASTED RED PEPPERS

Susan's Italian Roasted Red Peppers image

This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!

Provided by RedVinoGirl

Categories Peppers

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

6 red bell peppers
2 teaspoons minced garlic cloves
1/2 cup extra virgin olive oil
1/4 cup fresh Italian parsley, minced
salt
pepper

Steps:

Line baking sheet with aluminum foil.
Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
Lay them side by side on baking sheet in two rows.
Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.

Nutrition Facts : Calories 288.5, Fat 27.6, SaturatedFat 3.8, Sodium 6.5, Carbohydrate 11.5, Fiber 3.7, Sugar 7.5, Protein 2

ITALIAN FONDUTA WITH ROASTED RED PEPPER

Italian Fonduta with Roasted Red Pepper image

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 pound, about 6 ounces Gruyère cheese, shredded
1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded
1/4 cup grated Parmigiano-Reggiano or Romano cheese (a handful)
1 rounded tablespoon flour
1 cup dry white wine
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 roasted red bell pepper, finely diced (about 3 tablespoons)
Chunks of cooked Italian sweet and hot sausages
Cubed salami
Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
Giardiniera Italian hot pickled vegetables, drained

Steps:

In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.