Cast Iron Fonduta Recipe
citrus-marinated beets, ricotta, pistachio, mint cheese dip with fontina, extra virgin olive oil, house focaccia
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Ingredients
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Citrus-Marinated Beets
Fonduta Cheese Dip
House Focaccia
Method
Citrus-Marinated Beets
- 1
Prepare the Beets
Wash and peel the beets. Cut them into small cubes.
- 2
Marinate the Beets
In a bowl, mix the orange juice, lemon juice, olive oil, salt, and black pepper. Add the cubed beets and toss to coat. Let them marinate for at least 30 minutes.
Fonduta Cheese Dip
- 3
Prepare the Cheese Mixture
In a saucepan over low heat, combine the Fontina cheese, ricotta cheese, and olive oil. Stir continuously until melted and smooth.
- 4
Add Flavorings
Finely chop the garlic, pistachios, and mint leaves. Add them to the cheese mixture along with salt and black pepper. Stir well to combine and heat through.
House Focaccia
- 5
Prepare the Dough
In a mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy. Add the flour, salt, and olive oil. Mix until a dough forms.
- 6
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- 7
Bake the Focaccia
Preheat the oven to 425°F (220°C). Roll the dough out onto a baking sheet, dimpling the surface with your fingers. Sprinkle with fresh herbs and a drizzle of olive oil. Bake for 20-25 minutes until golden.
