- 1 stick unsalted butter
- 2 pounds leeks, white and tender green parts only, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 pound assorted mushrooms, such as oysters and stemmed shiitake, thickly sliced
- 3/4 teaspoon finely chopped rosemary leaves
- Salt and freshly ground pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup freshly grated young pecorino, such as Fiore Sardo or Toscano
- 2 teaspoons vin cotto (see Note) or balsamic vinegar
- Grilled or toasted Italian bread, for serving
- In a large, deep skillet, melt the butter. Add the leeks and garlic and cook over moderately low heat until softened, about 10 minutes. Add the mushrooms and cook, stirring occasionally, until tender and any exuded liquid has evaporated, about 20 minutes. Stir in the rosemary and season with salt and pepper; keep warm.
- Meanwhile, in a small saucepan, bring the heavy cream to a boil. Cook over moderate heat until reduced to 2/3 cup, about 7 minutes. Remove the saucepan from the heat and stir in the Parmigiano-Reggiano and pecorino until melted. Strain the fonduta into a medium bowl.
- Spoon the sautéed mushrooms and leeks onto a platter and drizzle with the vin cotto. Spoon the pecorino fonduta on top and serve immediately with the grilled Italian bread.
Superrich dishes like this one often pair best with a tannic red, which helps clear the palate and make the food seem lighter. Try a Montepulciano d'Abruzzo from Italy or a Chilean Carmenère.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.