Fonduta, is as its name implies, a Fontina cheese dish from northern Italy, especially the Piedmont and Val d'Aosta regions. It is typically served as part of an antipasto with cubes of toasted bread and a glass of wine. Watch Mary Ann Esposito make Fonduta at CiaoItalia.com!
- 1 pound Fontina cheese, cut into bits
- 1 cup milk
- 2 tablespoons melted butter
- 4 egg yolks
- Toasted bread cubes from a one pound loaf
- Combine the cheese and milk in a medium size saucepan and allow to sit off the heat for 2 hours. Add the butter to the milk and cheese mixture. Cook the mixture over medium low heat, stirring with a whisk until the cheese is smooth. Raise the heat to medium high and whisking constantly, add the egg yolks, one at a time, making sure that each is well incorporated before adding another. The mixture should be very creamy.
- Pour the fonduta out into individual dishes and surround with cubes of toasted bread.
Tips/TechniquesThis is also excellent served with cubes of fried polenta instead of bread. Soft cheeses like Fontina are best cut with a serrated tomato knife, also called an angel food cake knife.