Italian Fonduta With Roasted Red Pepper Recipes

ITALIAN FONDUTA

Steps:

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

SUSAN'S ITALIAN ROASTED RED PEPPERS

Steps:

• Line baking sheet with aluminum foil.
• Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
• Lay them side by side on baking sheet in two rows.
• Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
• As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
• Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
• Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
• Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
• Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.

ITALIAN FONDUTA WITH ROASTED RED PEPPER

Steps:

• In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.