Fonduta Piemontese
Rich, melted Fontina cheese and egg yolk sauce from Piedmont, Italy, served warm with crusty bread. A luxurious yet simple appetizer or light main that takes just 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 10 oz Fontina cheese, cut into small cubes
- ½ cup whole milk
- 3 large egg yolks
- 1 tbsp white truffle oil (or 2 tbsp butter)
- 1 pinch salt and white pepper to taste
- 8 oz crusty bread, sliced
Instructions
- 1
Pour milk into a heavy-bottomed saucepan. Heat over medium until steaming, ~3 minutes.
- 2
Add Fontina cubes to the hot milk. Stir constantly until cheese melts completely, ~4 minutes.
- 3
Whisk egg yolks in a small bowl, then slowly drizzle into the cheese mixture while stirring constantly.
- 4
Continue stirring over low heat until the sauce is smooth and coats the back of a spoon, ~2 minutes.
- 5
Remove from heat. Stir in truffle oil. Season with salt and white pepper.
- 6
Pour fonduta into a warm shallow bowl. Serve immediately with crusty bread for dipping.
Tools you’ll need
- heavy-bottomed saucepan
- wooden spoon or silicone spatula
- small bowl
- whisk
- cutting board and knife
- shallow serving bowl
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