Italian Fonduta Recipes

FONDUTA

Fonduta image

Provided by Anne Burrell

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup whole milk
1/2 cup heavy cream
6 large eggs
1/4 cup mascarpone
1 pound fontina cheese, shredded
1 ounce black truffle, optional
Salami, garlic bread and/or favorite crudites like carrots, celery or radishes

Steps:

Heat the milk and heavy cream in a medium saucepan over medium heat, being careful not to scorch the bottom. Beat the eggs in a medium bowl until homogenous, then set aside. When the milk mixture begins to simmer, add 1 ladleful to the eggs and whisk to combine. Repeat with 2 more ladlefuls, making sure to whisk thoroughly between each addition. Pour the egg mixture back into the simmering milk and reduce the heat to low. Cook, whisking, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Remove from the heat and whisk in the mascarpone and fontina until melted. Transfer to a serving bowl and shave the truffle on top, if using. Serve with salami, garlic bread or your favorite crudites!

FIVE-CHEESE FONDUTA

Five-Cheese Fonduta image

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

Ingredients

3 tablespoons melted butter, divided
1 package (8 ounces) cream cheese, softened
2 cups shredded part-skim mozzarella cheese
1 cup shredded fontina cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4 garlic cloves, thinly sliced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon pepper
Optional: Toasted French bread baguette slices, baked pita chips or Assorted fresh vegetables

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

Italian Cheese Fondue image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

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.

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