Fonduta
Fonduta is an Italian adaptation of Swiss fondue. Fonduta is comfort food for locals in Italy’s northwestern Piedmont region. Piedmont is renowned for red wines like Barbaresco, Barbera and Barolo. Traditionally, fonduta uses fontina cheese. However, a hard cheese like asiago works well, too. Versatile as a dip for bread cubes and crudités (raw seasonal vegetables served as appetizers), fonduta’s velvety texture is also great for pasta sauces and casseroles. Recipe Servings: Serves 4–6
Prep Time
20 minutes
+ 12 hours resting
+ 12 hours resting
Cook Time
20 minutes
Total Time
12 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz (220 g) fontina, shredded
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) melted butter
- 4 large egg yolks
Directions
- Place cheese in a bowl and cover with milk. Add additional milk if it is needed to submerge the cheese.
- Cover and refrigerate overnight.
- Prepare a fondue server with a warmer.
- Pour melted butter into the top pot of a double-boiler, with water simmering in the bottom pot.
- Add the cheese-milk mixture, and whisk until the cheese is melted.
- Briskly whisk in egg yolks, one at a time, to create a smooth sauce.
- Pour into fondue server, which will help to keep sauce warm and thick.
- Serve with bread cubes and crudités (uncooked pieces of cauliflower, broccoli, red pepper, snow peas).
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