Fonduta Recipe

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Desserts

Fondue

Fonduta

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Ingredients:
8 ounces Fontina or Fontinella
cheese, shredded (or 6 oz. Mozzarella
and 2 oz. Bel Paese cheeses)
1/2 cup half-and-half {half milk,
half cream)
1 teaspoon flour
Dash white pepper
3 egg yolks, slightly beaten
1 can (1 oz.) white truffles (optional)
2 or 4 tablespoons half-and-half
1 tablespoon butter
French bread cubes or bread sticks

Directions:
The Italian version of cheese fondue differs from the Swiss recipe in several ways. First, the Swiss idea is basically cheese and wine; fonduta is essentially an egg custard with cheese added for flavor and thickening.
Both the Fontina cheese and the distinctive white truffles that perfume this fondue come from the Piedmont region of northern Italy. Although the cheese may be found in most cheese stores and delicatessens, the truffles will require a trip to a well-stocked specialty food establishment.
Results are still interesting even if truffles are omitted, and similar flavor is obtained by using an alternate to the more expensive Fontina or Fontinella—the combination of mild Mozzarella and light and creamy Bel Paese.
For best results, prepare the fonduta first in a double boiler, then transfer to a chafing dish with warm water in the bain-marie.
Place cheese in shallow bowl; stir in the 1/2 cup half-and-half. Cover and let stand for 30 minutes.
Meanwhile, blend flour and pepper with egg yolks. Drain 2 tablespoons of the liquid from the truffles, if used; add the 2 tablespoons half-and-half (if truffles are omitted, use the 4 tablespoons half-and-half).
Blend liquid into egg yolk mixture. Slice truffles paper thin with a vegetable peeler or very sharp knife. Blend egg yolk mixture into cheese.
Cook over gently boiling water (water should not touch underside of upper portion of the double boiler), stirring constantly, until cheese melts and mixture is just thickened and smooth. Stir in butter until melted.
Place in chafing dish over warm water to serve. Eat, fondue style, with bread cubes on fondue forks or bamboo skewers, or use bread sticks to dip up mixture. Makes 6 servings.