Featuring: Blender Fonduta + Spicy Balsamic Vinaigrette

To celebrate our exclusive collaboration with the legendary Chef Joe Sasto, we’re bringing his culinary creativity straight to your kitchen. Known for his pasta wizardry and flavor-forward cooking, Sasto created this two-part recipe to highlight the best of our collab box.

Whether you're hosting dinner, building the perfect snack spread, or just leveling up your weeknight routine, this dish delivers creamy comfort and bold, tangy contrast in every bite.

Blender Fonduta (iSi Siphon-Ready)

Ingredients:

• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ¼ cup grated Pecorino Romano
• 3 cloves roasted garlic
• Salt, to taste
• Optional: pinch of white pepper or nutmeg for extra depth

Instructions

1. Warm the Cream - In a small saucepan, gently heat the heavy cream until just below a simmer—warm but not boiling.
2. Blend It Smooth - Transfer the warm cream, roasted garlic, Parmesan, and Pecorino into a high-speed blender. Blend until completely smooth and emulsified, about 30–60 seconds.
3. Strain - Strain the fonduta through a fine mesh sieve or cheesecloth into a bowl to remove any bits that could clog the siphon.
4. Load the iSi Siphon - Pour the strained mixture into a ½ liter iSi siphon canister. Charge with one N2O cartridge, shake vigorously, and keep warm in a hot water bath (around 140°F / 60°C) until ready to serve.
5. Serve - Dispense warm onto dishes, into bowls for dipping, or over grilled vegetables, meat, or pasta.

Spicy Balsamic Vinaigrette

Ingredients

• ¼ cup balsamic vinegar
• ½ cup olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup (optional, for balance)
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes (adjust to taste)
• ½ tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. In a bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, garlic, red pepper flakes, and smoked paprika.
2. Slowly drizzle in olive oil while whisking continuously to emulsify.
3. Season with salt and black pepper to taste.
4. Use immediately or store in the fridge for up to 1 week. Shake well before each use.