Northern Italian Fonduta
This ultra-rich fondue recipe is based on a classic dish from the mountains of northwest Italy. Buy authentic Fontina cheese rather than a sliced, packaged brand. If you like, sprinkle a little grated Asiago cheese into the mix to deepen the flavor.
Serves: 12Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 6 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 2 cups heavy cream
- 4 egg yolks
- 1½ lbs. Fontina cheese, finely chopped or shredded
- ½ tsp. white truffle oil
- ½ tsp. ground white pepper
- In a large saucepan over medium heat, melt butter. Sprinkle in flour and stir with a wooden spoon until roux is smooth and bubbly. Slowly add cream and cook, stirring, until mixture is hot and thickened.
- In a large bowl, whisk egg yolks together. While whisking, slowly pour a ladle of hot cream into the eggs. When it’s blended, quickly whisk it into the saucepan.
- Working in batches, stir Fontina into the cream mixture using a figure-eight motion. Wait until one batch has completely melted before adding the next. When mixture is completely melted and bubbly, pour in white truffle oil and pepper.
- Remove from heat. Pour fonduta into fondue pot and set over heat source.