Italian Fonduta Recipes

FONDUTA

Fonduta image

Provided by Anne Burrell

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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!

ITALIAN CHEESE FONDUE

Italian Cheese Fondue image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Steps:

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

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

Ingredients

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

ITALIAN FONDUTA WITH ROASTED RED PEPPER

Italian Fonduta with Roasted Red Pepper image

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 pound, about 6 ounces Gruyère cheese, shredded
1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded
1/4 cup grated Parmigiano-Reggiano or Romano cheese (a handful)
1 rounded tablespoon flour
1 cup dry white wine
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 roasted red bell pepper, finely diced (about 3 tablespoons)
Chunks of cooked Italian sweet and hot sausages
Cubed salami
Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
Giardiniera Italian hot pickled vegetables, drained

Steps:

In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.

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

Ingredients

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

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

Ingredients

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.

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