Italian Fonduta
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- ¾cup whole milk
- 3egg yolks, lightly beaten
- ½pound 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).
Nutritional analysis per serving (4 servings)
376 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 19 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
- Step 3
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.
Private Notes
Comments
I had a problem. Everything was going well. I used a really great cheese, the one suggested, and it had reached a great consistency, all melted and thick, but I got distracted with preparing some mushrooms and olives, because I was actually going to use this on a pizza (trying to replicate something I’d had in a restaurant). The cheese was still on a *super* low heat and all of a sudden the consistency became thin! No longer thick at all and there was nothing I could do. What happened?
So I used half and half instead of milk and wound up with a sauce that was too thick. But that’s easily solved. So I loved the recipe and it was super tasty!
I followed the recipe too a T. It was extremely runny. Cut back on the milk if you try this or try another fonduta recipe. I love Melissa Clark’s recipes but this one didn’t work for me.
I had a problem. Everything was going well. I used a really great cheese, the one suggested, and it had reached a great consistency, all melted and thick, but I got distracted with preparing some mushrooms and olives, because I was actually going to use this on a pizza (trying to replicate something I’d had in a restaurant). The cheese was still on a *super* low heat and all of a sudden the consistency became thin! No longer thick at all and there was nothing I could do. What happened?
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