{"id":11220144590,"title":"Luigi Guffanti Fontina DOP","handle":"luigi-guffanti-fontina-dop","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis most well known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area. It is made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ctable style=\"float: left;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003ecompact, yellow paste with oval pinholes or larger holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense, with traces of hay and stables\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable style=\"float: left;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan, industrial and alpine pasture\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003ecooked, pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least 90 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year (summer alpine pasture)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e8 - 18kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e30-45 cm diameter, h. 7-10 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from the Valle d’Aosta\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe-title--small-spacing\"\u003e\n\u003ch1 class=\"content-title__text\" itemprop=\"name\"\u003eChicken with cheese, prosciutto and roasted courgettes\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-leading-info\"\u003e\n\u003cdiv class=\"recipe-media\"\u003e\u003cimg class=\"recipe-media__image responsive-images\" src=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_608\/recipes\/chickenbreastwithros_83819_16x9.jpg\" itemprop=\"image\" alt=\"\" data-image-recipe=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/$recipe\/recipes\/chickenbreastwithros_83819_16x9.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata\"\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp class=\"recipe-metadata__heading\"\u003ePreparation time\u003c\/p\u003e\n\u003cp class=\"recipe-metadata__prep-time\" itemprop=\"prepTime\" content=\"PT30M\"\u003eless than 30 mins\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp class=\"recipe-metadata__heading\"\u003eCooking time\u003c\/p\u003e\n\u003cp class=\"recipe-metadata__cook-time\" itemprop=\"cookTime\" content=\"PT30M\"\u003e10 to 30 mins\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp class=\"recipe-metadata__heading\"\u003eServes\u003c\/p\u003e\n\u003cp class=\"recipe-metadata__serving\" itemprop=\"recipeYield\"\u003eServes 2\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-description\"\u003e\n\u003cp class=\"recipe-description__text\" itemprop=\"description\"\u003eThis quick, easy chicken supper looks like you spent hours on it. Also great for using up that glut of summer courgettes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-actions\"\u003e\n\u003cdiv class=\"recipe-actions-wrap\"\u003e\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"recipe-actions-wrap--js-only\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cdiv class=\"recipe-ingredients-wrapper\"\u003e\n\u003ch2 class=\"recipe-ingredients__heading\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3 class=\"recipe-ingredients__sub-heading\"\u003eFor the chicken\u003c\/h3\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e1 skinless\u003cspan\u003e \u003c\/span\u003echicken breast, cut in half lengthways\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 slices\u003cspan\u003e \u003c\/span\u003efontina cheese, the same length as the chicken breast\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 slices\u003cspan\u003e \u003c\/span\u003eprosciutto\u003cspan\u003e \u003c\/span\u003eham, the same length as the chicken breast\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 sprigs fresh\u003cspan\u003e \u003c\/span\u003erosemary, same length as the chicken breast\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003eplain flour, for dusting\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e10g\/½oz\u003cspan\u003e \u003c\/span\u003ebutter\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 tbsp\u003cspan\u003e \u003c\/span\u003eolive oil\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003esalt and freshly ground\u003cspan\u003e \u003c\/span\u003eblack pepper\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e¼ glass\u003cspan\u003e \u003c\/span\u003ewhite wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"recipe-ingredients__sub-heading\"\u003eFor the courgettes\u003c\/h3\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e3 tbsp extra virgin\u003cspan\u003e \u003c\/span\u003eolive oil\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2\u003cspan\u003e \u003c\/span\u003ecourgettes, cut into rounds\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2\u003cspan\u003e \u003c\/span\u003etomatoes, sliced\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 sprigs fresh\u003cspan\u003e \u003c\/span\u003emarjoram, leaves picked\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 tbsp grated\u003cspan\u003e \u003c\/span\u003eparmesan\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003esalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-method recipe-method--no-links \"\u003e\n\u003cdiv class=\"recipe-method-wrapper\"\u003e\n\u003ch2 class=\"recipe-method__heading\"\u003eMethod\u003c\/h2\u003e\n\u003col class=\"recipe-method__list\"\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePreheat oven to 230C\/445F\/Gas 8.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eFor the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eFlatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePlace one slice of fontina on top of each chicken piece, followed by the prosciutto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eSecure the stack with the rosemary branch as you would with a skewer or wooden toothpick.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eFor the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eArrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eDrizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePlace into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eMeanwhile, dredge the bare side of the chicken with plain flour and shake off any excess.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eHeat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eTurn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eAdd a small knob of butter to the pan and melt to thicken the sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eRemove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePour the sauce over the rested chicken and serve immediately with baked courgette and tomato.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-29T17:32:23+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44322301902,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Fontina DOP","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-131.jpg?v=1501329781"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-131.jpg?v=1501329781","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis most well known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area. It is made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ctable style=\"float: left;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003ecompact, yellow paste with oval pinholes or larger holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense, with traces of hay and stables\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable style=\"float: left;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan, industrial and alpine pasture\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003ecooked, pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least 90 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year (summer alpine pasture)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e8 - 18kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e30-45 cm diameter, h. 7-10 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from the Valle d’Aosta\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe-title--small-spacing\"\u003e\n\u003ch1 class=\"content-title__text\" itemprop=\"name\"\u003eChicken with cheese, prosciutto and roasted courgettes\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-leading-info\"\u003e\n\u003cdiv class=\"recipe-media\"\u003e\u003cimg class=\"recipe-media__image responsive-images\" src=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_608\/recipes\/chickenbreastwithros_83819_16x9.jpg\" itemprop=\"image\" alt=\"\" data-image-recipe=\"http:\/\/ichef.bbci.co.uk\/food\/ic\/$recipe\/recipes\/chickenbreastwithros_83819_16x9.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata\"\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp class=\"recipe-metadata__heading\"\u003ePreparation time\u003c\/p\u003e\n\u003cp class=\"recipe-metadata__prep-time\" itemprop=\"prepTime\" content=\"PT30M\"\u003eless than 30 mins\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp class=\"recipe-metadata__heading\"\u003eCooking time\u003c\/p\u003e\n\u003cp class=\"recipe-metadata__cook-time\" itemprop=\"cookTime\" content=\"PT30M\"\u003e10 to 30 mins\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-metadata-wrap\"\u003e\n\u003cp class=\"recipe-metadata__heading\"\u003eServes\u003c\/p\u003e\n\u003cp class=\"recipe-metadata__serving\" itemprop=\"recipeYield\"\u003eServes 2\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-description\"\u003e\n\u003cp class=\"recipe-description__text\" itemprop=\"description\"\u003eThis quick, easy chicken supper looks like you spent hours on it. Also great for using up that glut of summer courgettes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-actions\"\u003e\n\u003cdiv class=\"recipe-actions-wrap\"\u003e\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"recipe-actions-wrap--js-only\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003cdiv class=\"recipe-ingredients-wrapper\"\u003e\n\u003ch2 class=\"recipe-ingredients__heading\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3 class=\"recipe-ingredients__sub-heading\"\u003eFor the chicken\u003c\/h3\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e1 skinless\u003cspan\u003e \u003c\/span\u003echicken breast, cut in half lengthways\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 slices\u003cspan\u003e \u003c\/span\u003efontina cheese, the same length as the chicken breast\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 slices\u003cspan\u003e \u003c\/span\u003eprosciutto\u003cspan\u003e \u003c\/span\u003eham, the same length as the chicken breast\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 sprigs fresh\u003cspan\u003e \u003c\/span\u003erosemary, same length as the chicken breast\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003eplain flour, for dusting\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e10g\/½oz\u003cspan\u003e \u003c\/span\u003ebutter\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 tbsp\u003cspan\u003e \u003c\/span\u003eolive oil\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003esalt and freshly ground\u003cspan\u003e \u003c\/span\u003eblack pepper\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e¼ glass\u003cspan\u003e \u003c\/span\u003ewhite wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"recipe-ingredients__sub-heading\"\u003eFor the courgettes\u003c\/h3\u003e\n\u003cul class=\"recipe-ingredients__list\"\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e3 tbsp extra virgin\u003cspan\u003e \u003c\/span\u003eolive oil\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2\u003cspan\u003e \u003c\/span\u003ecourgettes, cut into rounds\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2\u003cspan\u003e \u003c\/span\u003etomatoes, sliced\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 sprigs fresh\u003cspan\u003e \u003c\/span\u003emarjoram, leaves picked\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003e2 tbsp grated\u003cspan\u003e \u003c\/span\u003eparmesan\u003c\/li\u003e\n\u003cli class=\"recipe-ingredients__list-item\" itemprop=\"ingredients\"\u003esalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-method recipe-method--no-links \"\u003e\n\u003cdiv class=\"recipe-method-wrapper\"\u003e\n\u003ch2 class=\"recipe-method__heading\"\u003eMethod\u003c\/h2\u003e\n\u003col class=\"recipe-method__list\"\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePreheat oven to 230C\/445F\/Gas 8.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eFor the chicken, remove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eFlatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePlace one slice of fontina on top of each chicken piece, followed by the prosciutto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eSecure the stack with the rosemary branch as you would with a skewer or wooden toothpick.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eFor the courgettes drizzle one tablespoon of the olive oil into a small ovenproof dish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eArrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eDrizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePlace into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eMeanwhile, dredge the bare side of the chicken with plain flour and shake off any excess.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eHeat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eTurn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eAdd a small knob of butter to the pan and melt to thicken the sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003eRemove the courgettes and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-method__list-item\" itemprop=\"recipeInstructions\"\u003e\n\u003cp class=\"recipe-method__list-item-text\"\u003ePour the sauce over the rested chicken and serve immediately with baked courgette and tomato.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Luigi Guffanti Fontina DOP

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

This most well known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area. It is made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by now, are of qualities ranging from very to less good.

Organoleptic characteristics
Aspect: compact, yellow paste with oval pinholes or larger holes
Taste: intense, with traces of hay and stables
Serving suggestions: full bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread and polenta.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan, industrial and alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least 90 days
Production period: throughout the year (summer alpine pasture)
Fats: 45 % F-Dm
Weight: 8 - 18kg
Size: 30-45 cm diameter, h. 7-10 cm
Producers: dairies from the Valle d’Aosta

 

 



 

 

 

 

 

 

 

 

 

 

 


Chicken with cheese, prosciutto and roasted courgettes

This quick, easy chicken supper looks like you spent hours on it. Also great for using up that glut of summer courgettes.

Ingredients

For the chicken

  • 1 skinless chicken breast, cut in half lengthways
  • 2 slices fontina cheese, the same length as the chicken breast
  • 2 slices prosciutto ham, the same length as the chicken breast
  • 2 sprigs fresh rosemary, same length as the chicken breast
  • plain flour, for dusting
  • 10g/½oz butter
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • ¼ glass white wine

For the courgettes

  • 3 tbsp extra virgin olive oil
  • 2 courgettes, cut into rounds
  • 2 tomatoes, sliced
  • 2 sprigs fresh marjoram, leaves picked
  • 2 tbsp grated parmesan
  • salt and freshly ground black pepper

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