Ever been to Italy? If yes! Then great, but if the response is negative then congratulations! You may enjoy its most desired feast at your home. Now! In sequence to eliminate the confusion let me tell you what is the wonder that I am actually talking about is. Well! It’s definitely the most distinguished Italian drink “Italian fountain Fonduta”. Tastes just as exceptional as it sounds and this can be only proved by trying this gorgeous masterpiece.
Definitely! This exotic and yet prime recipe is not just easy to make nor it is created from some everyday ingredients. Instead it requires some time, right directions and yet a little bit of skills to bring it out. But fortunately! We’ve tried to keep it plain as possible. So that you and your family can enjoy the tempting Italian piece while sitting at your couch! So, here it is:
| Skill: Easy | Total time: 25 minutes |
| Preparation time: 10 minutes | Serves: 8 individuals |
Table of Contents
Ingredients:
- 1 complete loaf of ciabatta, sliced into 1-inch horizontal sticks.
- 1 pound Italian Fontina cheese, diced into ½ inch pieces.
- 4 large egg yolks, beaten.
- Extra virgin Olive-oil for brushing.
- ½ cup heavy cream.
- ½ cup milk.
- 6 tablespoons unsalted butter, cut into tablespoons.
- Salt and freshly ground white pepper.
- Truffle salt (Optional).
- Plum-tomato sauce, for dipping (Recipe link provided below)
Instructions:
Step. 01:
Set the oven to pre-heat at about 375°F. Spread the ciabatta cubes on two separate baking sheets, garnished with oil. Bake for at least 10 minutes until they turn crispy.
Step. 02:
Take a large skillet and combine Fontina, milk and cream in it. Cook it on medium flame for at least 4 minutes, until the cheese starts to melt. Keep stirring in gradually during the process!
Then add in the butter and egg yolks in the mixture and cook it for additional 3 minutes on low-heat, until the butter starts to dissolve.
Step. 03:
When done, remove it from the heat and lightly season it with salt and freshly ground pepper!
Lastly transfer the Fontina fondue to a large serving bowl and or fondue pot and generously top it with some truffle salt. Serve hot! With tasty garlic bread or ciabatta and enjoy dipping in plum tomato sauce.
Here’s how plum tomato is made:
(PLUM-TOMATO SAUCE) /fresh-plum-tomato-sauce/
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Italian Fontina Fonduta
Ingredients
- 1 complete loaf of ciabatta sliced into 1-inch horizontal sticks.
- 1 pound Italian Fontina cheese diced into ½ inch pieces.
- 4 large egg yolks beaten.
- Extra virgin Olive-oil for brushing.
- ½ cup heavy cream.
- ½ cup milk.
- 6 tablespoons unsalted butter cut into tablespoons.
- Salt and freshly ground white pepper.
- Truffle salt Optional.
- Plum-tomato sauce for dipping.
Instructions
-
Set the oven to pre-heat at about 375°F. Spread the ciabatta cubes on two separate baking sheets, garnished with oil. Bake for at least 10 minutes until they turn crispy.
-
Take a large skillet and combine Fontina, milk and cream in it. Cook it on medium flame for at least 4 minutes, until the cheese starts to melt. Keep stirring in gradually during the process!
-
Then add in the butter and egg yolks in the mixture and cook it for additional 3 minutes on low-heat, until the butter starts to dissolve.
-
When done, remove it from the heat and lightly season it with salt and freshly ground pepper!
-
Lastly transfer the Fontina fondue to a large serving bowl and or fondue pot and generously top it with some truffle salt. Serve hot! With tasty garlic bread or ciabatta and enjoy dipping in plum tomato sauce.