The French / Swiss have Fondue, the Italians make this instead, apart from The Alps Mountain range being between the two countries, there’s similarities yet difference between the two dishes. This is still effortless to make and absolutely delicious to eat. A superb dish to cook up when you have guests, perhaps also a dish that’s a great sharer, allowing you to chat, dip, eat…
What To Have With A Fonduta?
Enjoy this Italian Fonduta with some of our exquisite filetto. Filetto is almost fat free and so succulent, it will melt in the mouth just as easy as the cheese. You can add other ingredients to dip into your melted cheese, this recipe is merely how to create the base. You could use any of our charcuterie with this recipe, it’s a subjective choice for the consumer.
Italian FondutaCourse: StarterCuisine: ItalianDifficulty: Easy
3 Egg Yolks, lightly beaten
2 1/2 Tbsp Unsalted Butter
250ml Whole Milk
300g Fontina Cheese, Finely Chopped
Cubed Fresh Chunky Bread
- With a pan of water, place a glass bowl on top as a ban marie, now add the milk, egg yolks, butter and cheese. Bring up the temperature.
- Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
- Cooking doesn’t get more simple, simple serve with bread, filetto for dipping and a good glass of red wine. Alternatively.