Fonduta Recipes

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MOZZARELLA FONDUTA



Mozzarella Fonduta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

One 28-ounce jar tomato-basil sauce, such as Giada DeLaurentiis for Target
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces
One 7 to 8-ounce ball fresh mozzarella, sliced into six 1/4 to 1/3-inch-thick slices
Kosher salt and freshly ground black pepper
3/4 cup (2 ounces) shredded Gruyere
Serving suggestion: grilled bread

Steps:

  • In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
  • Preheat the broiler.
  • Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
  • Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA



Tagliatelle with Asparagus and Parmesan Fonduta image

Provided by April Bloomfield

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Asparagus     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main

Number Of Ingredients 7

2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta , cut into tagliatelle

Steps:

  • Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
  • Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
  • Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
  • Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

FIVE-CHEESE FONDUTA



Five-Cheese Fonduta image

If five cheese fonduta isn't one of the most mouthwatering foods of all time, I don't know what is! Swap out any cheeses you don't like for your favorites. -Cheri Gilmore, Festus, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cups.

Number Of Ingredients 11

3 tablespoons melted butter, divided
1 package (8 ounces) cream cheese, softened
2 cups shredded part-skim mozzarella cheese
1 cup shredded fontina cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4 garlic cloves, thinly sliced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon pepper
Optional: Toasted French bread baguette slices, baked pita chips or Assorted fresh vegetables

Steps:

  • Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

Nutrition Facts : Calories 237 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 402mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

ITALIAN FONDUTA



Italian Fonduta image

This incredibly rich fondue of fontina cheese, eggs, milk and butter works as a dip for bread and crudité, or as a decadent sauce for simply cooked vegetables.

Provided by Melissa Clark

Categories     easy, dips and spreads, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
3/4 cup whole milk
3 egg yolks, lightly beaten
1/2 pound 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).

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.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 28 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 479 milligrams, Sugar 3 grams, TransFat 0 grams

FONDUTA



Fonduta image

Provided by Anne Burrell

Time 35m

Yield 6 servings

Number Of Ingredients 7

1/2 cup whole milk
1/2 cup heavy cream
6 large eggs
1/4 cup mascarpone
1 pound fontina cheese, shredded
1 ounce black truffle, optional
Salami, garlic bread and/or favorite crudites like carrots, celery or radishes

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!

WALLA WALLA ONION, PINE MUSHROOM FONDUTA



Walla Walla Onion, Pine Mushroom Fonduta image

A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.

Provided by Andrea Carlson

Categories     cookbooks     Cheese     Sourdough     Mushroom     Fall     Onion     Roast     Dinner

Number Of Ingredients 17

Roasted Walla Walla Onions:
4 Walla Walla (sweet) onions (about 1 lb each)
1 cup coarse salt, for roasting
Pine Mushroom Fonduta:
½ cup extra virgin olive oil
2 cups peeled, washed, and thinly sliced pine mushrooms
¼ cup all-purpose flour
2 cups Vegetable Stock
½ cup heavy cream
Reserved chopped innards from onions
2 tbsp. thyme leaves Kosher salt
Fresh-ground black pepper
1 cup small torn pieces day- old Arctic Sourdough
2 cups grated Gruyère-style cheese (we like Farm House Natural Cheeses Heidi)
To Serve:
1 cup grated Gruyère-style cheese
Arctic Sourdough

Steps:

  • Roasted Walla Walla Onions:
  • Preheat the oven to 450°F.
  • Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
  • When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
  • Pine Mushroom Fonduta:
  • In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
  • Assembly:
  • Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
  • Serve with lots of Arctic Sourdough and any extra fonduta that didn't fit in the onions.

FONDUTA (PIEDMONTESE FONDUE)



Fonduta (Piedmontese Fondue) image

A traditional Piedmontese fondue made with fontina cheese. The dish is as good as the quality of the cheese. The preparation time does not include the steeping of the cheese. Thanks to Ada Boni. Some recipes that I have found on the Net in Italian suggest 4 egg yolks. To balance the richness of the dish, a simple green salad, fruit and biscotti would be ideal accompaniments.

Provided by MariaLuisa

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 lb Fontina cheese
milk, to cover
6 egg yolks, well beaten
1/2 cup butter
1 white truffle, thinly sliced (or a drop of truffle oil) (optional)
white pepper, to taste
6 slices bread, toasted and cut into points

Steps:

  • Pare off the rind and cut the cheese into small dice. Put into the bowl of a double boiler, cover with milk (the milk should barely cover the cheese) and leave to steep for at least 8 hours or overnight.
  • In the bottom half of the double boiler, heat the water until it is hot but not boiling. Place the bowl over the water and add the egg yolks and the butter.Cook over low heat, stirring constantly but leisurely with a wooden spoon.
  • The moment the cheese is smooth and creamy, pour it into deep heated plates or shallow bowls and sprinkle them with truffle and pepper. Serve with the toast points.

Nutrition Facts : Calories 472, Fat 37.9, SaturatedFat 22.2, Cholesterol 295.2, Sodium 740.1, Carbohydrate 14.1, Fiber 0.6, Sugar 2, Protein 19

PARMESAN FONDUE



Parmesan Fondue image

This warm, mild, creamy fondue is simple to make but tastes like you spent a lot more time on it. Delicious with bread cubes, vegetables, or even little meatballs. It's a great base recipe to put your own personal twist on with other cheeses or seasonings. Experiment with the types of cheese you like in this; it's great with Asiago, Romano, or even a little sharp Cheddar. For an extra kick, add a touch of cayenne pepper or hot sauce.

Provided by magicallydelicious

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 14

Number Of Ingredients 5

1 (8 ounce) package Neufchatel cheese
1 cup milk
¾ cup grated Parmesan cheese
½ teaspoon garlic salt
1 small loaf French bread, cut into cubes

Steps:

  • Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 10.6 g, Cholesterol 17.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 306.5 mg, Sugar 1.4 g

OLIVE GARDEN SMOKED MOZZARELLA FONDUTA



Olive Garden Smoked Mozzarella Fonduta image

I had this appetizer last night and could not rest until I found a recipe for it! This is outstanding, you will love it!

Provided by Cook4_6

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 loaf Italian bread, sliced into 1/4 inch slices (such as ciabatta or semolina)
1 cup sour cream (Do not substitute light or fat free)
1 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
3 cups shredded mozzarella cheese or 3 cups smoked mozzarella cheese, cheese*
3 cups shredded smoked provolone cheese or 3 cups provolone cheese, cheese*
3 tablespoons grated parmesan cheese
3 tablespoons grated romano cheese
8 teaspoons fresh diced tomatoes
chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees F.
  • Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
  • Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
  • IF SERVING FAMILY-STYLE:.
  • Spray an 8x10-inch casserole dish with pan spray, then use a spatula to transfer the mixture.
  • FOR INDIVIDUAL SERVINGS:.
  • Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
  • TO BAKE:.
  • Place casserole dish or baking sheet with individual bowls on center rack in oven.
  • After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes. Remove bread and fonduta from oven.
  • TO SERVE:.
  • Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls. Arrange bread slices around bowl(s) and serve immediately.
  • *This recipe calls for one of these two cheeses to be smoked and one to be regular).

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From bonappetit.com


FONTINA FONDUTA SERVED WITH CRISPY POTATOES, STRIPLOIN STEAKS, …
2009-10-29 A recipe for making the best Fontina Fonduta served with Crispy Potatoes, Striploin Steaks, Grilled Asparagus and Mushrooms and Salsa Verde. ADVERTISEMENT. IN PARTNERSHIP WITH . dinner. Fontina Fonduta served with Crispy Potatoes, Striploin Steaks, Grilled Asparagus and Mushrooms and Salsa Verde. by Anthony Sedlak. October 29, 2009. …
From foodnetwork.ca


RECIPE: LEEK FONDUTA (WITH WINE MATCH) | VANCOUVER SUN
2015-11-13 1 baguette, cut into 1-inch (2.5-cm) slices and toasted. In a large saucepan, combine leeks, garlic, butter and the 1 tsp (5 mL) sea salt. Place pot over medium heat and cook until leeks are ...
From vancouversun.com


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