Italian Fonduta Recipes
FIVE-CHEESE FONDUTA
If five cheese fonduta isn't one of the most mouthwatering foods of all time, I don't know what is! Swap out any cheeses you don't like for your favorites. -Cheri Gilmore, Festus, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.
Nutrition Facts : Calories 237 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 402mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
ITALIAN CHEESE FONDUE
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
- Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.
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
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- Preheat the oven to 375°. Spread the ciabatta cubes on 2 baking sheets and brush with oil. Bake for about 10 minutes, until crisp.
- In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.
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