Photo: Courtesy of Erin Phraner.Dear lactose-intolerant readers, please ignore us for a moment while we talk cheese. In our minds, formaggio-for-dinner is the best possible kind of weeknight meal — remember this three-ingredient feast? And, obviously, the meltier the better. That’s why we’d love to share our easy recipe for spring veggie fonduta.
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!
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Spring Veggie Fonduta
Serves: 4 to 6
Serves: 4 to 6
Ingredients
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
Directions
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.