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
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for 45-60 minutes, or until tender when pierced with a fork.
- 2
Marinate the Beets
Once cooked, let the beets cool, then peel and slice them. In a bowl, mix together orange juice, lemon juice, olive oil, salt, and black pepper. Add the sliced beets and toss to coat. Let marinate for at least 30 minutes.
Fonduta Cheese Dip
- 3
Melt the Cheese
In a medium saucepan over low heat, combine the fontina cheese and ricotta cheese. Stir continuously until melted and smooth. Add olive oil, salt, and black pepper to taste.
- 4
Mix in Nuts and Herbs
Once the cheese is melted, stir in chopped pistachios and fresh mint leaves. Keep warm until ready to serve.
House Focaccia
- 5
Prepare the Dough
In a bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes until frothy. In a large mixing bowl, combine flour, salt, and olive oil. Add the yeast mixture and knead until a smooth dough forms.
- 6
Let the Dough Rise
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- 7
Shape and Bake
Preheat the oven to 425°F (220°C). Transfer the dough to a greased baking sheet and stretch it out to fit. Dimple the surface with your fingers and drizzle with olive oil. Sprinkle with fresh rosemary. Bake for 20-25 minutes until golden.