As it sounds, this is fondue’s Italian cousin. It is rich, delicious and extremely easy to make in the Bellini. Choose chunks of simple country bread and/or lightly steamed vegetables for dunking. And if there happens to be a little leftover, no worries: fonduta makes a wonderful quick “mac ‘n’ cheese.’ Cook pasta and drain it, then return to the warm pan. Stir in about 3 tablespoons leftover fonduta and cracked black pepper to taste per serving.
Makes 2 cups (enough for about 6 dippers as a first course)
- 1 cup milk
- ½ pound Fontina, shredded (about 2 cups; see Note)
- 2 tablespoons (1 ounce) butter
- 4 egg yolks
- Sea salt (if needed) and freshly ground white pepper
- Fit the work bowl with the stirring blade and mixing tool. Add the milk and Fontina and let stand at room temperature for 1 to 2 hours.
- Add the butter to the work bowl and cook at 70 C on speed 2 for 8 minutes.
- Remove the measuring cap from the lid, and cook at 90 C on speed 2 for 9 minutes. Add the egg yolks one at a time starting 1 minute into the cooking. The fonduta should be thickened enough for dipping; don’t overcook or you’ll end up with a curdled texture.
- Add the nutmeg, salt, if needed and pepper.
There are many kinds of Fontina out there. This is traditionally made with Fontina from the Val ‘Aosta in northern Italy. It has a pronounced aroma and fairly strong flavor and may not be to everyone’s taste. If you prefer, you can make this with Swiss Fontina, which will give much milder results.