Fonduloha Recipes

FONDUTA

Steps:

• Heat the milk and heavy cream in a medium saucepan over medium heat, being careful not to scorch the bottom. Beat the eggs in a medium bowl until homogenous, then set aside. When the milk mixture begins to simmer, add 1 ladleful to the eggs and whisk to combine. Repeat with 2 more ladlefuls, making sure to whisk thoroughly between each addition. Pour the egg mixture back into the simmering milk and reduce the heat to low. Cook, whisking, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Remove from the heat and whisk in the mascarpone and fontina until melted. Transfer to a serving bowl and shave the truffle on top, if using. Serve with salami, garlic bread or your favorite crudites!

FONDULOHA

Steps:

• Cut each pineapple lengthwise in half, through the green top.
• Then cut in half again, making 4 wedges with green leaf tops.
• Remove fruit and cut into cubes, removing any eyes and fobrous core.
• Drain shells upside down.
• Combine pineapple cubes, chicken, and celery; cover and chill.
• Mix mayonnaise, chutney, and curry; cover and chill.
• Just before serving, drain fruit mixture.
• Toss lightly with mayonnaise mixture, banana slices, and peanuts.
• Fill pineapple shells.
• Sprinkle with coconut and garnish with orange sections.

ITALIAN FONDUTA

Steps:

• 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.