Fonduta
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 slices 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
- 1lb fontina cheese, cut into bits
- 1 cup milk
- 2 tbsp melted butter
- 4 egg yolks
- toasted bread slices from 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 slices of toasted bread.
- Cook’s Secret: soft cheeses like fontina are best cut with a serrated tomato knife, also called an angel food cake knife.
This recipe was featured on Season 19 - Episode 1924.
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