Italian Fonduta

By Melissa Clark

Total Time
15 minutes
Rating
4(56)
Comments
Read comments

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.

Featured in: A Little Nostalgia, a Long Fork and Lots of Cheese

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Ingredients

Yield:4 servings
  • 2tablespoons unsalted butter
  • ¾cup whole milk
  • 3egg yolks, lightly beaten
  • ½pound 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).
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

376 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 19 grams protein; 550 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.

  3. Step 3

    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.

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Ratings

4 out of 5
56 user ratings
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Comments

Ann

I had a problem. Everything was going well. I used a really great cheese, the one suggested, and it had reached a great consistency, all melted and thick, but I got distracted with preparing some mushrooms and olives, because I was actually going to use this on a pizza (trying to replicate something I’d had in a restaurant). The cheese was still on a *super* low heat and all of a sudden the consistency became thin! No longer thick at all and there was nothing I could do. What happened?

Elaine

I followed the recipe too a T. It was extremely runny. Cut back on the milk if you try this or try another fonduta recipe. I love Melissa Clark’s recipes but this one didn’t work for me.

KRaval

So I used half and half instead of milk and wound up with a sauce that was too thick. But that’s easily solved. So I loved the recipe and it was super tasty!

KRaval

So I used half and half instead of milk and wound up with a sauce that was too thick. But that’s easily solved. So I loved the recipe and it was super tasty!

Elaine

I followed the recipe too a T. It was extremely runny. Cut back on the milk if you try this or try another fonduta recipe. I love Melissa Clark’s recipes but this one didn’t work for me.

Ann

I had a problem. Everything was going well. I used a really great cheese, the one suggested, and it had reached a great consistency, all melted and thick, but I got distracted with preparing some mushrooms and olives, because I was actually going to use this on a pizza (trying to replicate something I’d had in a restaurant). The cheese was still on a *super* low heat and all of a sudden the consistency became thin! No longer thick at all and there was nothing I could do. What happened?

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