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Fonduta

Mary Ann Esposito

Fonduta, is as its name implies, a Fontina cheese dish from northern Italy, especially the Piedmont and Val d'Aosta regions. It is typically served as part of an antipasto with cubes of toasted bread and a glass of wine. Be sure to ask for Italian Fontina, with its reddish-brown rind to make sure you are buying the real thing.

Ingredients

1 pound Fontina cheese, cut into bits
1 cup milk
2 tablespoons melted butter
4 egg yolks
Toasted bread cubes from a one pound loaf

Directions

Combine the cheese and milk in a medium size saucepan and allow to sit off the heat for 2 hours. Add the butter to the milk and cheese mixture. Cook the mixture over medium low heat, stirring with a whisk until the cheese is smooth. Raise the heat to medium high and whisking constantly, add the egg yolks, one at a time, making sure that each is well incorporated before adding another. The mixture should be very creamy.

Pour the fonduta out into individual dishes and surround with cubes of toasted bread.

Note:This is also excellent served with cubes of fried polenta instead of bread.

Cook's Secret: soft cheeses like Fontina arebest cut with a serrated tomato knife, also called an angel food cake knife.

item recipe is featured in Episode 1924 of Season 19.

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Fonduta

Ingredients

Directions

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

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