NONNA MERCEDES' FONDUTA
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
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
FONDUTA
Provided by Anne Burrell
Time 35m
Yield 6 servings
Number Of Ingredients 7
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 FONDUTA
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
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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