Nonna Mercedes Fonduta Recipes

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NONNA MERCEDES' FONDUTA



Nonna Mercedes' fonduta image

Oozy and cheesy, this is Italian comfort food at its best.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie Cooks Italy     Dinner Party     Italian     Lunch & dinner recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 x Semolina teardrop dumplings
150 g fontina cheese
whole milk
1 large free-range egg
1 whole nutmeg, for grating

Steps:

  • Make the Semolina teardrop dumplings. Grate the cheese into a heatproof bowl with a splash of milk. Separate 1 large egg, adding the yolk to the bowl (save the white for another recipe). Sit the bowl over a pan of very gently simmering water, making sure the water doesn't touch the base of the bowl, and leave to slowly melt for 4 to 5 minutes, until silky, almost like a thick custard. Whisk regularly, loosening with more milk, if needed, then season well with black pepper and a few scrapings of nutmeg. Toss with your dumplings and a splash of their cooking water to loosen, if needed.

Nutrition Facts : Calories 620 calories, Fat 22.7 g fat, SaturatedFat 11.1 g saturated fat, Protein 30.9 g protein, Carbohydrate 76.6 g carbohydrate, Sugar 4.8 g sugar, Sodium 1.5 g salt, Fiber 2.3 g fibre

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

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