Fonduta
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 cup milk
- 1/2 pound fontina cheese -- shredded
- 1/2 cup heavy cream
- Parmigiano
- 4 tablespoons butter
- 4 egg yolks
- 1/2 teaspoon freshly-ground white pepper
- 1 medium white truffle
- crusty bread -- cut in 1/2" chunks
- Dip
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Place milk, cream and cheese in a pot and allow to stand at room temperature for 2 hours. Place butter in a fondue pan and, over medium heat, whisk in cheese and milk mixture, without allowing to boil, a tablespoon at a time. When all the cheese has been added, remove from heat and whisk in yolks, one at time. Season with white pepper and shave white truffles over top of pot. Dip in bread and enjoy.
- The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with Parmigiano table-side.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Chef's knife