Tagliatelle with Fontina cheese is a classic Italian comfort food dish, simple, tasty, and best when made with authentic cheese and ancient grain pasta.
An Italian classic dish, simple, comforting and tasty. The difference is in the ingredients, as always. The whole wheat Farro pasta (sold in the best shops of Italian specialties) contains all the nutrients of this very old ancient grains. It is a dry pasta which keeps the “al dente” in a perfect way. Fontina is a DOP cheeses of Northern Italy (Valle d’Aosta). Read more about Fontina cheese here. This cheese, dairy pride of Italy, has ancient origins (some records date back to 1200) and is suitable for many recipes. Parmigiano not need any introduction, but remember that for the success of every Italian dish, this cheese must be the original Italian, recognized not only by the texture, color and flavor but, first of all, by its Italian name (just as happens to all French cheeses, from the “Camembert” to “Roquefort”, that preserve the original name) and not its foreign imitation, known as “Parmesan”.Print
- Author: Veronica Lavenia
- Yield: 2 1x
- Category: Main
- Cuisine: Italian
- 50 g 1¾ oz Fontina cheese
- 50 g 1¾ oz unsalted butter
- 80 ml 2½ fl oz ml milk
- 50 g 1¾ oz Parmigiano Reggiano cheese
- sea salt to taste
- 200 g 7 oz wholemeal Farro tagliatelle
- nutmeg to taste
- In a saucepan, combine Fontina cheese, pour butter and the milk, making melt over low heat.
- In a saucepan, bring to a boil salted water and cook the pasta “al dente”.
- Drain tagliatelle and mix with the cheese sauce. Add a sprinkle of nutmeg.
- Serve immediately.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.