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Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
A savory baked corn custard with sautéed vegetables, herbs, and melted cheeses, perfect as a vegetarian side dish.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
A creamy baked pasta dish with Gruyère sauce, shallots, and sun-blushed tomatoes, finished under the grill for a golden topping.