Fonduta is basically Italy’s response to France’s fondue — or maybe it’s the other way around. Either way, this dish needs no hard sell — we’re talking hot, gooey deliciousness here, people. To give this indulgent dish a virtuous edge, serve it with spring veggies for dipping and just a smidge of crusty bread. Party of one? Cut the recipe in half, and save the leftovers — trust us, you’ll eat the whole vat otherwise!
Spring Veggie Fonduta
Serves: 4 to 6
1 cup whole milk
3 tbsp butter
3 egg yolks
1 lb fontina cheese, shredded
Spring vegetables (steamed or raw) and crusty bread for dipping
1. Heat the milk and butter in a medium saucepan over medium heat until just simmering. Meanwhile, whisk the egg yolks in a medium bowl.
2. Slowly whisk one-half cup of the hot milk mixture into the egg yolks to make them warm, then slowly whisk that milk-egg mixture back into the saucepan. Stir in the fontina until completely melted.
3. Season the fonduta with one-fourth teaspoon salt and lots of freshly ground pepper. Serve with veggies and bread.