Italy Fonduta
Fonduta is an Italian adaptation of Swiss fondue. Fonduta is comfort food for locals in Italy’s northwestern Piedmont region, which is known for its wines. Traditionally, fonduta uses fontina cheese. However, a hard cheese such as asiago works well, too. Versatile as a dip for bread cubes and crudités (raw vegetables served as appetizers), fonduta’s velvety texture is also great for pasta sauces and casseroles.
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 cheese, shredded
- 1 cup (240 ml) whole milk
- 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 choice of crudités (raw pieces of cauliflower, broccoli, red pepper, snow peas, etc).
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