Fonduta

Fonduta

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Consult a cheese specialist about what would be a good substitute for fontina, which is no longer being imported to Australia.

Ingredients

Quantity Ingredient
400g fontina, cubed
200g milk
20g butter
4 egg yolks

Method

  1. Place fontina in a bowl and cover with milk. Macerate for at least 2 hours. Melt the butter in a small stainless steel bowl set over warm water. Add the fontina and milk, and heat gently until the cheese has melted. Add the egg yolks, one by one, stirring to combine. Pour into bowls and serve with crostini and black pepper.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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