Serves: 2-4 as a starter or main course - Time:
Piedmont’s version of the fondue is usually associated with snow, skiing and all things winter-I suppose because this velvety cheesy delight demands some vigorous activity to mitigate the calories. Despite the fact that we are almost halfway through the year you may well be mistaken in thinking we are still ploughing through the longest winter (winter coat, hat and gloves still worn on dog walks). So although I feel I can justify tucking into this fonduta this May, a more important reason for eating it at this time of year is because it pairs so wonderfully with homegrown asparagus and Jersey Royals. Lightly blanched asparagus is perfect for dipping into the melted cheese but you have free rein to serve the fonduta with a selection of vegetables, breads and even meats of your choice. Ideally, you need to let the cheese soak in the milk and cream overnight but 6-8 hours will suffice if pushed for time.
Ingredients
- 150ml semi-skimmed milk
- 50ml double cream
- 200g rindless fontina, cut into 1cm cubes
- 50g butter
- ½ tablespoon plain flour
- 4 medium egg yolks
- 2 tablespoons truffle oil
- To serve blanched asparagus, chicory, boiled new potatoes, cherry tomatoes, bread
Method
- Pour the milk and cream into a bowl and add the cubed fonduta, cover and chill overnight.
- The next day prepare the vegetables, breads etc. for serving with the fonduta. About 30 minutes before you want to eat place a pudding basin over a pan of barely simmering water, making sure the base isn’t touching the water. Put the butter in the pudding basin and add the soaked cheese and milk mix. Stir gently until the butter is on the point of melting. In a small mixing bowl beat the plain flour with the egg yolks until smooth. Add this to the melting cheese and continue to stir until the cheese has fully melted. The fonduta will be very thick and still stringy and then turn quite liquid. Keep stirring the mixture until the fonduta starts to thicken, It should have the consistency of custard. Take the basin off the saucepan and stir in the truffle oil and season with a little salt and ground black pepper. Pour into a bowl and serve immediately.
