Spianatine with Mushrooms and Fontina Fonduta

Here is a delicious recipe for preparing spianatine with mushrooms and fontina fonduta.

Ingredients

• 4 spianatine bread (or carasau bread)
• 200 g fontina
• 100 ml milk
• 300 g mixed mushrooms
• 1 garlic clove
• Parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Butter to taste

Preparation

1. Start with the fontina fonduta. Cut the fontina into small cubes and place it in a small saucepan with the milk. Heat over low heat until the fontina has completely melted, stirring frequently to obtain a smooth and homogeneous cream. If necessary, you can use an immersion blender. Adjust the salt and keep warm.

2. Clean the mushrooms by removing the earthy part of the stem and rinsing them quickly under running water. Slice them thinly.

3. In a pan, sauté the garlic clove with a drizzle of extra virgin olive oil. When golden, remove it and add the mushrooms. Sauté until golden and free of cooking liquid. Season with salt and pepper and add the chopped parsley.

4. Meanwhile, heat the spianatine bread in the oven or on a hot griddle until slightly crispy.

5. Assemble the dish by placing a generous amount of sautéed mushrooms on each spianatina and covering with the hot fontina fonduta.

6. Serve immediately while the fonduta is still stringy.

Trivia

Fontina is a cheese typical of the Aosta Valley, known for its excellent melting ability, making it ideal for preparing fonduta and other hot dishes. Spianatine with mushrooms and fontina fonduta combine the tradition of flatbread, like Sardinian carasau, with woodland and alpine flavors in a perfect mix for a tasty appetizer or main course.