I was invited to an exciting event featuring creative cooking using a quality cheese called Arla Dofino. Due to the unfortunate scheduling, I couldn’t go but was still given the opportunity to experience the quality and flavor of Arla Dofino cheeses.
Arla cheese is made from the milk of local Wisconsin dairy farmers who take pride in meeting our standards and their own. The cows who make the milk for our cheeses are not treated with rBST. The FDA has determined that “No significant difference has been shown between milk derived from rBST-treated and non-rBST treated cows.” – SOURCE
I decided to use Arla Dofino Fontina to top off a very easy pasta recipe with a flare.
A Pasta Puttanesca!
The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries can be much milder. The Danish version is often found in US grocery stores, and can be distinguished from Italian Fontina by the red wax rind (Italian Fontina has a natural rind due to aging, which is usually tan to orange-brown.) Our Danish Fontina is aged less, so it becomes semi-soft and much milder than its Italian counterpart. It’s perfect for melting in pastas and making gourmet grilled cheese sandwiches. Dofino Fontina is traditionally-crafted, our cows are not treated with rBST*, so you get a naturally delicious cheese. *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows. Recommendations-Roll inside boneless chicken breasts and bake with olive oil and seasoning -Melt over vegetables -Use in fondue -Serve in pasta and casserole dishes -Enjoy with a glass of crisp white wine –SOURCE
Serves 4 *Based on a recipe from RachaelRayMag.com
- 1/2 box of your favorite spaghetti
- 2 cups broccoli florets
- 2 TBS olive oil
- 2 tsp. mince garlic
- 15 1/2 oz can Fire Roasted Diced Tomatoes
- 2 TBS pitted, chopped kalamata olives
- 2 tsp capers
- 1 TBS chopped fresh basil
- 2 TBS chopped fresh parsley
- 2 TBS Ricotta cheese
- 12 oz can water packed tuna, drained
- 1/4 cup Arla Dofino Fontina cheese
Cook the spaghetti according to the box but after about 2 minutes of boiling, add the broccoli florets and cook with pasta until al dente. Retain 1/2 cup pasta /broccoli water, drain pasta/broccoli.
Heat 2 TBS olive oil over medium heat and add garlic. Stir and cook for 1 minute. Add tomatoes, olives, capers, basil and parsley. Cook for 2 minutes. Add the Ricotta cheese. Stir and cook another 2 minutes. Add the tuna, stir. Add the pasta and coat thoroughly with the sauce, adding some of the retained pasta water if necessary. Heat through. Season with salt and pepper to taste.
Serve in a large pasta dish topped with Arla Dofino Fontina cheese.
By using the Fontina cheese, you’ll round out this pasta with such a velvety smooth mouth feel, it will cut tartness you might get from the capers.
Next meal using Dofino LIGHT Havarti will be Catfish Enchiladas. Can’t wait!
Recommendations for using the Dofino Havarti would be in fresh salads, on a fruit platter (make sure to include fresh figs!), and enjoy with a light beer.