Best Italian Fonduta Recipes

ITALIAN FONDUTA

Italian Fonduta image

This incredibly rich fondue of fontina cheese, eggs, milk and butter works as a dip for bread and crudité, or as a decadent sauce for simply cooked vegetables.

Provided by Melissa Clark

Categories easy, dips and spreads, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
3/4 cup whole milk
3 egg yolks, lightly beaten
1/2 pound fontina cheese, preferably Val d'Aosta, diced small
Shaved fresh truffle or truffle oil for garnish (optional)
Cubed bread or boiled potatoes or steamed asparagus, for serving (optional).

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.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 28 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 479 milligrams, Sugar 3 grams, TransFat 0 grams

ITALIAN FONDUTA WITH ROASTED RED PEPPER

Italian Fonduta with Roasted Red Pepper image

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 pound, about 6 ounces Gruyère cheese, shredded
1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded
1/4 cup grated Parmigiano-Reggiano or Romano cheese (a handful)
1 rounded tablespoon flour
1 cup dry white wine
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 roasted red bell pepper, finely diced (about 3 tablespoons)
Chunks of cooked Italian sweet and hot sausages
Cubed salami
Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
Giardiniera Italian hot pickled vegetables, drained

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.