Fonduta ( Hot Melted Cheese With Toast )
From nativeprincess 13 years ago
- Minutes to make
- Serves 4 or so
From " The Cooking of Italy" This calls for "1 canned white truffle" which I have never used, if I ever find this I will certainly try it!
Ingredients
- 1 pound imported fontina or gruyere cheese, cut in small chunks (about 4 cups) shopping list
- 1 tsp cornstarch dissolved in 1/2 cup milk shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp white pepper shopping list
- 3 egg yokes shopping list
- 1 canned white truffle, sliced paper thin (optional) shopping list
- 4-6 slices French ot Italian bread toasted, buttered and cut diagonally into triangles shopping list
How to make it
- Put the chunks of cheese, the cornstarch & milk mixture, and salt & pepper into a heavy 2-3 quart saucepan. Cook over low heat, stirring constantly, for about 5 minutes, or until cheese melts; it will probably be somewhat stringy.
- Beat the egg yokes very lightly for a few seconds with a whisk. Spoon about 1/4 cup of the hot cheese mixture into the yokes and beat them vigorously. Pour the mixture slowly back into the pan, beating constantly, and continue cooking the cheese mixture over low heat until it becomes rummy and smooth and finally begins to thicken to a heavy cream. Ladle immediately into heated shallow ramekins or bowls.
- If you use the truffle, arrange slices on top of the fonduta. Stand the toast triangles around the inside edges of the ramekins or bowls. Serve at once, while the fonduta is hot.
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