Okay, so I know I said I was daily blogging now, and I know I missed a day yesterday, but I expect it wasn’t noticed by many, so hey ho as the saying goes! However, today I have a recipe that I really wanted to try and make from my Two Greedy Italians cookbook. It’s a fondue made with the creamy, Italian fontina cheese.
We’re off to the Italian Alps next week, so what a better way to get excited than to make some yummy fondue. My husband and I are big fondue fans, ever since trying the best we’ve ever had in Geneva. I’d never tried any Italian fondues before, so I thought I’d like to give this one a go.
It turned out to be lighter and less thick than normal fondues. It has more of a sauce consistency, than melted cheese. However, I guess that you could put less milk if you wanted to get a thicker consistency. I, on the other hand, may have accidentally poured in 20ml extra of milk…
Enjoy whilst imagining you’re in a mountain house with views over to Mont Blanc..
Notes – I halved the recipe to make it serve 2
I also omitted black and white truffles, because who finds those in their local supermarket??
IMPORTANT NOTE – this recipe requires 3-4 prep ahead of cooking
200g Fontina Cheese
2 egg yolks
15g unsalted butter
salt and pepper
Fresh loaf of bread
1. Cut the fontina cheese into small cubes and place into a bowl. Pour over the milk and leave to marinate for 3-4 hours.
2. Once marinated, pour into a pan and melt gently until it creamy.