Olive Garden Copycat Recipe
Fontina Cheese Sauce:
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces Fontina cheese, shredded
salt, to taste
fresh ground black pepper, to taste
1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 3/4 cups broccoli florets, cut into small pieces
1 cup zucchini, cut in 1/4 inch slices
1 cup yellow squash, cut in 1/4 inch slices
1 cup carrot, julienned
1 3/4 cups ham, julienned
1 pound fettuccine pasta, cooked al dente
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons olive oil
In a heavy non-aluminum pot, melt butter then whisk in the flour and cook on moderate heat for 2 minutes, stirring constantly. Add the milk and bring just barely to the boiling point. Turn off the heat, add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.
Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.
Drain the pasta and blend with the vegetable-ham mixture; add the hot cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.