Vegetarian fonduta recipe
This traditional fonduta recipe is made with a creamy cheese sauce from the mountainous Val d’Aosta region.
Traditionally it is garnished with sliced of white truffles and eaten with toasted bread rounds.
Ingredients for 4:
Assorted vegetables, such as fennel, broccoli, carrots, cauliflower and courgettes
115 g. of butter
12-16 rounds of Italian or French baguette
For the fonduta:
300 g. of fontina cheese
1 tablespoon of flour
Milk, as required
50 g. of butter
50 g, of freshly grated Parmesan cheese
Pinch of grated nutmeg
Salt and freshly ground black pepper
2 egg yolks, at room temperature
A few slivers of white truffle (optional)
About 6 hours before you want to serve the fonduta, cut the fontina into chunks and place in a bowl.
Sprinkle with the flour. Pour in enough milk to barely cover the cheese, and set aside in a cool place. If you put the bowl in the refrigerator, take it out at least 1 hour before cooking the fonduta.
It should be at room temperature before being cooked.
Just before preparing the fonduta, stream the vegetables until tender. Cut into pieces. Place on a serving platter, dot with butter, and keep warm.
Butter the bread rounds and toast lightly in the oven or under the grill.
For the fonduta, melt the butter in a mixing bowl set over a pan of simmering water, or in the top of a double boiler. Strain the fontina and add it, with 45-60 ml. of its soaking milk. Cook, stirring, until the cheese melts. When it is hot, and has formed a homogeneous mass, add the Parmesan and stir until melted. Season with nutmeg, salt and pepper.
Remove from the heat and immediately beat in the egg yolks which have been passed through the strainer. Spoon into warmed individual serving bowls, garnish with the white truffle if using, and serve with the vegetables and toasted bread.
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