Fontina Sauce ( Alfredo ) with Pasta or Gnocchi

Fontina Sauce by itself or accented with favorite vegetables is a tasty dish.

Cream based sauces flavored with butter and cheese are typically more popular in the northern regions of Italy.  While Italy does not have Alfredo sauce (an American sauce), the Fontina Sauce can be served on pasta or gnocchi (a potato based food). Buon Appetito!

Serves 4-6 people. Preparation time for Sauce 6 minutes. Can be prepared while pasta is boiling.

  • 4 Tbsp butter or Olive Oil
  • 1/4 cup chopped shallots or onion
  • (OPTIONAL, choose favorite vegetables: asparagus, peas, mushrooms, spinach, thinly sliced peppers, chopped tomatoes)
  • 1 cup  heavy whipping cream (panna)
  • 8 ounces fontina cheese cut into cubes
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp salt
  • Cracked Pepper to taste
  • 1 Tbsp chopped parsley for presentation

In a large pan, begin to boil water on high heat, once boiling add 2 Tbsp salt to boiling water, add pasta or gnocchi and cook for necessary time. Using a colander drain well from water, then add back into large pan.

Fontina cheese for making a delicious sauce.

Meanwhile water is boiling, place a sauce pan on medium low heat, add butter, shallots or onions (and optional vegetables if desired) allowing to sauté for 5 minutes, until the onion is translucent and soft. Pour in heavy whipping cream (panna), add in fontina cheese, parmesan cheese and salt into sauce. Stir until melted about 2 minutes, REMOVE from heat, do not allow to boil to avoid clumping, or burning of the sauce.

Drizzle sauce onto prepared pasta or gnocchi. Gently toss. Serve onto plates and top off with  pepper and parsley for presentation.

Health Disclosure: Individuals who experience high cholesterol are discouraged from including increased dairy intake in their meal plans due to saturated fats found in dairy. This delicious dish, (contains high saturated fat) is best consumed in a reduced amount.

Southern Italian Lasagna

Delicious Italian Lasagna commonly served in Southern Italy. Buon Appetito!

Lasagna in an hour!

1 Carrot’s diced
1 Celery stalks diced
1/2 Onion diced
1/3 cup Olive Oil
1/2 pound ground meat
2 28 ounces tomato sauce (unseasoned)
1/4 cup milk
3/4 cup water
1 1/2 tsp salt
4 cups Mozzarella Cheese (shredded) 250 g freshly cut Mozzarella
1/2 Cup Parmesan Cheese
1 box Barilla Lasagna

*Optional: Consider enhancing your Lasagna providing a slight creamy taste and reducing the tomato flavor.
Additional foods that will make your dining experience more tasty:
1 hard boiled egg. Peeled sliced and added into a layer of the lasagna.
6 slices. ham Place ham slices into lasagna and reduce salt granule’s by 1/2 tsp.
6-10 Basil Leaves or (1/2 tsp dried basil) Steps up the meaning of Party!

If adding in the egg slices for additional protein: On high heat, place a sauce pan with 2 cups of water and uncooked egg. Allow to boil for 15 minutes.

In a separate large pan combine vegetables, meat and oil and cook over medium heat for 5 minutes, using a wooden spoon to break to pieces the ground beef and to combine with vegetables. Add wine and cover for 5 minutes. Reduce to medium-low heat.  Add sauce, milk, water and salt.  Placing a wooden spoon on top of pan, place lid so that is slightly tilted which will allow for water vapor to escape. Allow to simmer for 20 minutes. Add basil leaves. Turn off stove and remove from heat.

Pre-heat oven to 350 F or 180 C.

In a 9×11 cake size pan add to bottom of pan 3-4 large ladles of sauce. Add 4 pasta sheets distributed side by side in pan. Add 2-3 ladles of  sauce to cover pasta. Place on a layer of mozzarella cheese. Sprinkle on 1 tablespoon of parmesan (OPTIONAL: place egg slices all over sauce covered pasta.)
Add second layer of 4 pasta sheets distribute so they are side by side. Pour 2-3 ladles of  sauce to cover pasta. Place on a layer of 6 mozzarella slices. Sprinkle on 1 tablespoon of parmesan (OPTIONAL: evenly distribute ham slices)
Add third layer of 4 pasta sheets distributed side by side in pan. Pour 2-3 ladles of  sauce to cover pasta. Place on a layer of mozzarella cheese. Sprinkle on 1 tablespoon of parmesan.
Add fourth layer of 4 pasta sheets distributed side by side in pan. Pour 2-3 ladles of  sauce to cover pasta. Place on a layer of mozzarella cheese. Sprinkle on 2-3 tablespoons of parmesan.

SECRET TRICK to ensure perfect lasagna! Look at the constructed lasagna in the baking pan. The sauce on the side of the lasagna should stop and not elevate past the side of the third pasta layer. There is sauce on the fourth layer with cheese; you are looking for about 1/4 inch of space between the fluid which stops at the third layer and does not rise to the last layer. It will be “soupy” if the sauce on the side of the lasagna completely evens out with the fourth layer.

Place in oven and allow to bake covered with aluminum foil for 20 minutes. Remove aluminum foil and allow lasagna to cook uncovered for 10 minutes.

Remove from oven and allow to sit and cool down for 30 minutes before slicing and serving.