Italian Fontina Fonduta
- TOTAL TIME: 30 MIN
- SERVINGS: 8
"I made this in what I think is the fourth fondue pot I've owned," says Linda Meyers. To make her fonduta, the Italian version of fondue, she uses pungent Fontina instead of the Gruyère often found in Swiss recipes. For a splurge, she recommends shaving on white truffles just before serving.
- 1 loaf of ciabatta, cut into 1-inch cubes or sticks
- Extra-virgin olive oil, for brushing
- 1 pound Italian Fontina cheese, cut into 1/2-inch pieces
- 1/2 cup milk
- 1/2 cup heavy cream
- 6 tablespoons unsalted butter, cut into tablespoons
- 4 large egg yolks
- Salt and freshly ground white pepper
- Truffle salt (optional)
- Assorted crudites, for dipping
- Preheat the oven to 375°. Spread the ciabatta cubes on 2 baking sheets and brush with oil. Bake for about 10 minutes, until crisp.
- In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
- Transfer the Fontina fondue to a warmed serving bowl or fondue pot and sprinkle with truffle salt, if using. Serve right away with the toasted ciabatta and crudités.
White peachscented sparkling wine.
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Congratulations to Mei Lin, winner of Top Chef Season 12.