Joe Massaglia Magazine
Facebook Twitter Email Alerts

Back To Recipe Listings

Fonduta- Piedmontese Fondue (Piedmont)

Appetizers

Ingredients

Amount

Fontina Cheese...............................

3/4 Pound

Milk...............................................

 

Egg yolk, well beaten.......................

6

Butter............................................

1/2 cup

White truffle, thinly sliced- Optional...

1

White pepper..................................

1

Fingers of toasted bread...................

varies

This is one of the most famous Piedmontese dishes. To be successful, best quality, genuine Piedmontese Fontina cheese should be used. It will still be genuine Piedmontese fonduta even if the truffle is omitted, but not if Gruyere of Edam is used. 

Pare off the rind and cut the cheese into small dice. Put it into a bowl, cover with milk and leave to steep or at least 8 hours or overnight.

Pour the cheese and milk into the top of a double boiler; the water in the bottom should be hot but not boiling. Add the egg yolks and the butter. Cook over a low heat, stirring constantly but gently with a wooden spoon. The moment the cheese is smooth and creamy, pour it inot deep, heated plates and sprinkle with truffle and pepper. Serve with fingers of toast

Serves 6.

Joe Massaglia - Restaurant, Travel and Lodging
Home  |  Restaurants  |  Reviews  |  Lodging & Accommodations  |  Recipes  |  TV Productions  |  On The Air  |  Job Opportunities  |  Equipment For Sale  |  Consulting  |  Contact
© 2016 Joe Massaglia's Table For Two - All Rights Reserved. Web Site Designed By: Square 1 Design | Cape May