Giorgio Rivetti likes to serve this fonduta, the Piedmontese version of fondue, with roasted potatoes and sautéed mushrooms as well as toast.
Slideshow: Cocktail Party Recipes
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.