Fonduta ( Hot Melted Cheese With Toast ) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
1 tsp cornstarch dissolved in 1/2 cup milk |
1/4 tsp salt |
1/8 tsp white pepper |
3 egg yokes |
1 canned white truffle, sliced paper thin (optional) |
4-6 slices french ot italian bread toasted, buttered and cut diagonally into triangles |
Directions:
1. 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.
2. 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.
3. 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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