Printer-friendly version
Ingredients
14 ounces of Fontina Val D’Aosta, diced
1 cup milk
2 tablespoons butter
4 egg yolks
Salt to taste
White or black truffle sliced (optional)
Put the diced Fontina in a bowl and add the milk to cover. Allow to sit 2 hours. Melt butter in a top of a double boiler over simmering water. Stir in the Fontina mixture. Add egg yolks one at a time, stirring constantly until the cheese has melted and the mixture is thick and smooth. Season with salt and cook for 5 minutes more. Do not allow it to come to a boil. Fonduta can be served as a sauce over baked polenta, or a dipping sauce, like fondue, with cubes of bread. Right before serving, sprinkle Fonduta with truffle, if desired.
This is similar to Swiss or French fondue, but richer with addition of egg yolks
Ingredients
- 14 ounces of Fontina Val D’Aosta [2], diced
- 1 cup milk
- 2 tablespoons butter
- 4 egg yolks
- Salt to taste
- White or black truffle sliced (optional)
Put the diced Fontina in a bowl and add the milk to cover. Allow to sit 2 hours. Melt butter in a top of a double boiler over simmering water. Stir in the Fontina mixture. Add egg yolks one at a time, stirring constantly until the cheese has melted and the mixture is thick and smooth. Season with salt and cook for 5 minutes more. Do not allow it to come to a boil. Fonduta can be served as a sauce over baked polenta, or a dipping sauce, like fondue, with cubes of bread. Right before serving, sprinkle Fonduta with truffle, if desired.
From The Silver Spoon