Best Fonduta Recipes

OLIVE GARDEN SMOKED MOZZARELLA FONDUTA

Steps:

• Preheat oven to 450 degrees F.
• Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
• Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
• IF SERVING FAMILY-STYLE:.
• Spray an 8x10-inch casserole dish with pan spray, then use a spatula to transfer the mixture.
• FOR INDIVIDUAL SERVINGS:.
• Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
• TO BAKE:.
• Place casserole dish or baking sheet with individual bowls on center rack in oven.
• After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes. Remove bread and fonduta from oven.
• TO SERVE:.
• Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls. Arrange bread slices around bowl(s) and serve immediately.
• *This recipe calls for one of these two cheeses to be smoked and one to be regular).

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA

Steps:

• Make fonduta:
• In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
• Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
• Preheat broiler.
• On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
• In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.

ITALIAN FONDUTA

Steps:

• In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese.
• Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
• Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil.

MOZZARELLA FONDUTA

Steps:

• In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
• Preheat the broiler.
• Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
• Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

OLIVE GARDEN SMOKED MOZZARELLA FONDUTA

Steps:

• Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
• Preheat oven to 450 degrees F.
• Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
• If serving family-style , spray an 8" x 10" casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as soufflé cups, with pan spray and fill each with ½ cup of mixture. Place individual bowls on a baking sheet.
• Using a large spoon, spread cheese mixture to create an even surface.
• Place casserole dish or baking sheet with individual bowls on center rack in oven.
• After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.
• Remove bread and fonduta from oven.
• Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.
• Arrange bread slices around bowl(s) and serve immediately.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA

Steps:

• Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
• Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
• Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
• Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

SMOKED MOZZARELLA FONDUTA

Steps:

• 1. Preheat oven to 450 F. Arrange sliced Italian bread flat on a baking sheet.
• 2. Cover with foil. Set aside until ready to use.
• 3. Combine sour cream, thyme, red pepper, cayenne pepper, and four kinds of cheese in a large bowl. Blend thoroughly.
• 4. If serving family style, spray an 8" x 10" casserole dish with pan spray.
• 5. Then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
• 6. Bake on center rack in oven.
• 7. After five minutes, place the baking sheet with bread, still covered, in the oven. Bake for an additional five minutes.
• 8. Remove bread and fonduta from the oven. Garnish with diced tomatoes and parsley. Arrange bread slices around the bowl(s) and serve immediately.

FONDUTA

Steps:

• Heat the milk and heavy cream in a medium saucepan over medium heat, being careful not to scorch the bottom. Beat the eggs in a medium bowl until homogenous, then set aside. When the milk mixture begins to simmer, add 1 ladleful to the eggs and whisk to combine. Repeat with 2 more ladlefuls, making sure to whisk thoroughly between each addition. Pour the egg mixture back into the simmering milk and reduce the heat to low. Cook, whisking, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Remove from the heat and whisk in the mascarpone and fontina until melted. Transfer to a serving bowl and shave the truffle on top, if using. Serve with salami, garlic bread or your favorite crudites!

MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA

Steps:

• MAKE THE FRIES:.
• Bring the stock,water, salt, pepper, and bay leaves to a boil.
• Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
• Stir in mascarpone.
• Line 1/2 of sheet pan with plastic wrap.
• Pour polenta into the pan and flatten evenly until smooth.
• Cover with plastic.
• Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
• When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
• MAKE THE FONDUTA:.
• Melt butter in a medium saucepan.
• Add shallots and sweat for 5 minutes, then add vinegar.
• Cook until vinegar is almost gone.
• Add heavy cream and reduce by half.
• Whisk in Gorgonzola and add water if consistency is too thick.
• Pass through chinois or fine sieve and pour over hot fries.
• Enjoy!

WALLA WALLA ONION, PINE MUSHROOM FONDUTA

Steps:

• Roasted Walla Walla Onions:
• Preheat the oven to 450°F.
• Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
• When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
• Pine Mushroom Fonduta:
• In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
• Assembly:
• Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
• Serve with lots of Arctic Sourdough and any extra fonduta that didn't fit in the onions.

CREAMY GRITS WITH FONTINA FONDUTA AND MUSHROOM STEW

Steps:

• Place grits in a medium heavy-bottomed saucepan. Add 2 1/2 cups cold water, and stir once. Allow grits to settle in saucepan, then skim off chaff and hulls that float to surface. Turn heat to medium-high, and bring grits to low simmer, stirring constantly with a wooden spoon, about 5 minutes. Reduce heat to lowest setting, and cover saucepan. Heat 2 cups water in a small saucepan. Keep hot.
• Cook grits, covered, over very low heat, stirring every 10 minutes or so with wooden spoon, and adding 1/4 cup hot water to pan when grits become thick. Cook grits until creamy and tender but not mushy, about 90 minutes. Stir in salt after 45 minutes. At end of cooking, stir in butter, and season to taste with black pepper. Keep warm. (Grits can be served at this point, as a side dish.)
• While grits cook, make fonduta. In a small stainless steel bowl, combine fontina with milk and let sit 30 minutes. In a small saucepan, combine cream with Parmesan cheese. Cook over low heat, stirring constantly, until parmesan has melted. Season with salt and pepper. Remove from heat, but keep warm.
• Set bowl with fontina over a pot of simmering water, and stir constantly to melt cheese into threads. Transfer both cheese mixtures to a blender, add egg yolk, and blend until smooth. Taste, and adjust seasonings. Return to saucepan. Keep warm.
• To prepare mushrooms, heat 2 teaspoons olive oil in a large sauté pan. Add half the mushrooms, season with salt and pepper, and cook until seared, about 4 minutes. Transfer to a plate. Add 2 more teaspoons oil to pan, and cook remaining mushrooms. Transfer to plate. Add remaining olive oil to pan, add shallots and garlic, and cook 3 minutes. Return mushrooms to pan, cover, and cook about 4 minutes. Stir in thyme.
• To serve, distribute shaved cabbage evenly over 4 warm plates. Put a spoonful of grits on top. Pour fonduta over grits. Top with mushrooms. Serve immediately with lots of freshly ground black pepper.

WILD MUSHROOM AND FONDUTA RAVIOLI WITH ASPARAGUS, BUTTER AND PARMIGIANO

Steps:

• For the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.
• When the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)
• Then start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.
• Wrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.
• For the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.
• When the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.
• Let the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.
• For the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.
• Pass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.
• You should have 4 cups of flavorful, not overly concentrated, stock.
• For the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.
• When the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.
• For the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.

LAMB T-BONES WITH WATERCRESS SALAD AND POTATO-FONTINA FONDUTA

Steps:

• Make the lamb: In a medium bowl, whisk together olive oil, lemon juice, curry powder, honey, chile paste, garlic, mustard, and rosemary. Place lamb in a baking dish; pour olive oil mixture over lamb. Turn to coat. Cover and transfer to refrigerator; let marinate overnight.
• Make the salad: Place carrot and onion in a medium bowl; add enough vinegar to cover; cover and transfer to refrigerator. Let marinate overnight.
• Make the potatoes: Place potatoes in a medium saucepan. Add heavy cream and wine. Bring to a boil over medium-high heat and cook until potatoes are easily pierced with the tip of a sharp knife, about 20 minutes. Drain, reserving liquid, and set aside.
• Preheat oven to 350 degrees.
• Preheat a grill pan over medium-high heat. Remove lamb from marinade, wiping off excess; season with salt and pepper. Place lamb chops on grill, fat side down and cook, turning on all sides, about 2 minutes per side. Transfer lamb to a baking sheet and transfer to oven; bake until medium-rare, about 6 minutes.
• Drain carrot and onion and transfer to a medium bowl. Add watercress and drizzle with olive oil. Season with salt and toss to combine.
• Pass potatoes through a food mill into a medium saucepan and some of the reserved cooking liquid and place over medium-high heat. Add both cheese and cook, stirring, until cheese is melted and potatoes are warmed through. If potato mixture seems too thick, thin out with a little chicken stock.
• To serve, divide potatoes evenly among 6 to 8 plates; top each plate salad and 2 lamb chops; serve.

FONDUTA (PIEDMONTESE FONDUE)

Steps:

• Pare off the rind and cut the cheese into small dice. Put into the bowl of a double boiler, cover with milk (the milk should barely cover the cheese) and leave to steep for at least 8 hours or overnight.
• In the bottom half of the double boiler, heat the water until it is hot but not boiling. Place the bowl over the water and add the egg yolks and the butter.Cook over low heat, stirring constantly but leisurely with a wooden spoon.
• The moment the cheese is smooth and creamy, pour it into deep heated plates or shallow bowls and sprinkle them with truffle and pepper. Serve with the toast points.

OLIVE GARDEN COPYCAT SMOKED MOZZARELLA FONDUTA RECIPE

Steps:

• Preheat oven to 450. In a large bowl, combine the cheeses & seasonings using a mixer or spatula. Spray a 1 ½ quart baking dish or pie dish with cooking spray. Spread the cheese mixture into the dish. Bake 15 minutes until all the cheese is melted, bubbling, & slightly browned on top. Garnish with tomato & parsley, if desired. Serve with toasted Italian or French bread, Tostito chips, or pita chips.

MANICOTTI WITH FONDUTA SAUCE

Steps:

• 1. Preheat oven to 350* Put water on to boil for Manicotti shells and prepare an "ice bath" (for when manicotti is done boiling, this stops the cooking process) Prepare a 9x13in. baking pan by spraying with cooking spray and spreading a thin layer of marinara sauce over the entire bottom of pan.
• 2. To make Fonduta sauce: In a medium saucepan, combine the milk and cream and bring to a SIMMER over med. heat (Be careful not to heat too quickly or get it too hot!!!) Reduce heat to low, and add the Pecorino Ramano cheese. Remove from heat and whisk until the cheese is melted and the sauce is smooth. Stir in 1/4 cup of the chopped basil. Set aside
• 3. In a large skillet, brown sausage breaking into small pieces. Add the shallots and garlic (be careful not to cook on too high of a heat, you will scorch the garlic and it will be bitter). Add salt and pepper to taste. Cook til sausage is browned through and the shallots are soft. Bring the heat to high and add the white wine to deglaze the pan, scraping up all of the browned bits. Cook until the wine has evaporated ( about 2 minutes ) Remove from heat and allow to cool slightly.
• 4. When water comes to a boil, add salt and oil to water, then add manicotti shells. Only cook 5-6 minutes until just barely tender. They will finish cooking in the oven and this will make them easier to fill and less likely to break on you. Drain boiling water and dump the manicotti in the "ice bath" . Again this stops the cooking process and allows them to be cool enough to handle.
• 5. In a mixing bowl, combine sausage, ricotta and 1 cup of fonduta sauce and salt and pepper to taste. Mix well
• 6. Using a small spoon, start filling manicotti shells and arrange in prepared pan in a single layer. Top with marinara sauce and then with remaining fonduta sauce. Top that with mozzarella cheese, the rest of the chopped basil and drizzle with olive oil.
• 7. Bake for 30-35 minutes or until golden brown and bubbly. Let this sit for about 10 minutes so that it is easier to get out of the pan all in one piece.... I know this will take remarkable restraint.... but it is well worth the wait, lol

ITALIAN FONDUTA WITH ROASTED RED PEPPER

Steps:

• In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.

FONDUTA

Steps:

• 1. Put the cheese in a bowl with the milk and let soak for 2-3 hours.Transfer to a double boiler or a heatproof bow set over a pen of simmering water. 2. Add the butter and eggs and cook gently, stirring until the cheese has melted to a smooth sauce with the consistency of custard. 3. Remove from heat and season with pepper.Transfer to a serving dish and serve immediately. **Don't over heat the sauce, or the eggs might curdle. Very low heat will produce a smooth sauce **Pour the Fonduta onto hot Pasta or polenta for a really satisfying main dish.

LOBSTER FONDUTA ON BAGUETTE

Steps:

• Cook the lobster with the Chablis in a large pan, covered, until the lobster is cooked through and the flesh is white throughout, about 10 minutes. Remove the lobster from the pan.
• Clean and dice the lobster and set aside. Place the shells back in the pan and add 3 cups water. Cook the lobster stock for 1 hour. Strain the stock into a saucepan, then reduce the lobster stock a bit.
• Add butter to a large skillet over medium-high heat, then add the mushrooms with some salt and pepper and cook until the mushrooms start to soften and brown, about 10 minutes. Add the reduced lobster stock, heavy cream, half the truffle, cooked lobster, lemon juice and some salt and pepper. Heat until combined and set aside.
• Preheat the broiler. Cut the baguette in half lengthwise, scoop out the flesh inside, then butter lavishly. Toast the baguette in the broiler until golden brown, about 5 minutes.
• Cut the baguette into thick slices and arrange on a board. Fill a serving bowl with the fonduta. Garnish with the remaining half truffle.