FONDUTA (PIEDMONTESE FONDUE)
A traditional Piedmontese fondue made with fontina cheese. The dish is as good as the quality of the cheese. The preparation time does not include the steeping of the cheese. Thanks to Ada Boni. Some recipes that I have found on the Net in Italian suggest 4 egg yolks. To balance the richness of the dish, a simple green salad, fruit and biscotti would be ideal accompaniments.
Provided by MariaLuisa
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pare off the rind and cut the cheese into small dice. Put into the bowl of a double boiler, cover with milk (the milk should barely cover the cheese) and leave to steep for at least 8 hours or overnight.
- In the bottom half of the double boiler, heat the water until it is hot but not boiling. Place the bowl over the water and add the egg yolks and the butter.Cook over low heat, stirring constantly but leisurely with a wooden spoon.
- The moment the cheese is smooth and creamy, pour it into deep heated plates or shallow bowls and sprinkle them with truffle and pepper. Serve with the toast points.
Nutrition Facts : Calories 472, Fat 37.9, SaturatedFat 22.2, Cholesterol 295.2, Sodium 740.1, Carbohydrate 14.1, Fiber 0.6, Sugar 2, Protein 19
EGGPLANT CARAMELLE WITH GORGONZOLA FONDUTA
Make and share this Eggplant Caramelle With Gorgonzola Fonduta recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Eggplant Filling:.
- Preheat the oven to 400 degrees F. Sprinkle the eggplant generously with salt and let sit 30 minutes. Drain well in a colander, pressing to remove any excess moisture, and then toss in some olive oil and black pepper. Roast on a sheet pan until completely tender, and then transfer to a food processor. Reduce the oven to 300 degrees F. Puree the eggplant and then spread it onto the sheet pans before returning it to the oven to dry out. The eggplant should deepen in color and become fairly stiff.
- Meanwhile, cook the garlic and onions in a heavy-bottomed pan until deeply caramelized. Stir in the eggplant puree and cook, 10 minutes. Spread the eggplant mixture out onto a sheet pan to cool, and then combine with the ricotta, Parmigiano-Reggiano and some parsley in a large bowl. Season with lemon juice, zest, nutmeg, salt and black pepper.
- For assembling:
- Roll out the pasta dough into very thin sheets, and then cut into 3-by-2-inch rectangles. Transfer the eggplant mixture to a piping bag and pipe the filling down the center of each rectangle, leaving a 1/2-inch margin on either side. Wet your finger and barely dampen the top edge of the rectangle. Roll up each caramelle, starting from the bottom, until you have a tube. Gently pinch the ends on either side of the filling and twist. (You are aiming for a "Tootsie Roll" look.) Cook in boiling salted water until the pasta feels tender at the twist and the center is cooked but still with tooth, 4 to 5 minutes.
- Warm the Gorgonzola Fonduta over low heat until smooth, adding a touch of cream if needed. Drizzle about 1 tablespoon down the center of warmed plates, lining up the caramelle on top. Sprinkle with toasted pine nuts. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Gorgonzola Fonduta:.
- Whisk together the sugar and egg yolks until light in color. Bring the cream to a simmer in a heavy-bottomed pot, and then slowly whisk into the egg yolks, to temper. Pour the cream and eggs back into the pot and cook over low heat until it thickens and coats the back of a spoon.
- Whisk in the cheese a few pieces at a time until incorporated and melted. Remove from the heat and season with salt and cayenne pepper.
Nutrition Facts : Calories 563.4, Fat 46.3, SaturatedFat 27.6, Cholesterol 356.2, Sodium 653, Carbohydrate 20.2, Fiber 8.1, Sugar 6.6, Protein 20.4
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