This is the most amazing cheese for the kitchen: it’s sweet and rich with a slightly nutty flavour, and its great virtue is that it melts instantly and obediently when you cook with it, and then goes on melting seductively in your mouth.
I like to put small cubes of fontina in pumpkin soup, which gives it melting creaminess and a lovely stretchy appearance when you lift your spoon.
Plenty of Italian influence in this wonderfully ingenious recipe…as we all know, ham and cheese are made for each other, so simply add polenta for a quick and easy supper dish.
Just as the Spanish have tortilla, the Italians enjoy frittata, cooked slowly to keep the eggs moist. Here, Delia has used melting cheese and a mixture of mushrooms for a wonderful vegetarian dish.
Spinach is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.
I suppose I would describe this as a kind of hot, home-made sandwich. Lovely to serve straight from the oven for lunch. We've used ham, cheese and sage here, but any kind of filling at all would be fine, including vegetables such as mushrooms or pres
Little Italian dumplings made from potato, flour and egg are a great vehicle for carrying other flavours. Here, Delia has used spinach and cheese for a vegetarian version, but you can try other variations too.
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.