Fontina-Gorgonzola Fonduta

Giorgio Rivetti likes to serve this fonduta, the Piedmontese version of fondue, with roasted potatoes and sauteed mushrooms as well as toast.

  • Total Time:
  • Servings: 8 FIRST-COURSE SERVINGS
KEY: Cocktail Party, New Year's Eve, Italian, Appetizers/starters, Fast, Vegetarian

Related Video

More Videos
How to Make Guacamole for a Crowd

Ingredients

  • 1 3/4 pounds Italian Fontina cheese, rind discarded and cheese cut into 1/2-inch dice
  • 4 tablespoons unsalted butter
  • 4 large eggs, beaten
  • 2 large egg yolks
  • 1 cup milk
  • 1/4 pound Gorgonzola dolce cheese, crumbled
  • Toasted baguette slices, for serving

How to make this recipe

  1. In a medium saucepan, bring 1 inch of water to a boil. In a medium stainless steel bowl, combine the Fontina cheese with the butter, eggs, egg yolks, milk and Gorgonzola cheese. Set the bowl over the saucepan and cook the mixture over low heat, stirring the cheese constantly with a wooden spoon, until it is melted and smooth, about 10 minutes. Pour the fonduta into shallow bowls and serve at once with toasted baguette slices.
Contributed By Photo © John Kernick Published December 2002

Related Video

More Videos
How to Make Guacamole for a Crowd




481459 recipes/fontina-gorgonzola-fonduta 2013-12-06 Giorgio Rivetti cocktail-party|new-years-eve|italian|appetizers-starters|8|fast|vegetarian december-2002 recipes,fontina-gorgonzola-fonduta 481459
Close