Mark published on January 24, 2008
Italian Fonduta
Total time: 10 minutes
Yields: 4 servings
Author: Melissa Clark
Source: https://cooking.nytimes.com/recipes/1018559-italian-fonduta
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Ingredients
- 2 tablespoons butter
- 0.75 cup whole milk
- 3 egg yolks, lightly beaten
- 0.5 pound fontina cheese, diced small
- shaved fresh truffle or truffle oil, optional
Instructions
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.
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.
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