The Italian version of fondue is so luscious, there's no wine – just cheese & More News Here

(CNN) — The Swiss are well-known for fondue, however their neighbors in Italy have their very own tackle this delectable, melted cheese dish.

The conventional Swiss version melts collectively a spread of cheeses with wine and a bit of bit of cornstarch for a easy texture. Then the cheese combination is put in a pot rubbed down with a reduce garlic clove and seasoned with nutmeg and black pepper.

But on the opposite facet of the Alps, within the area of Valle d’Aosta, the Italians have their very own version of fondue referred to as fonduta.

Instead of Emmentaler and Gruyère, the Italians use just one cheese: fontina.

Fontina is a creamy semihard cheese with a light, nutty taste.

“Italian fontina cheese from cows fed on sweet grass, high on these mountains, make the fondue so luscious that it doesn’t need the white wine they add in France or Switzerland,” Stanley Tucci mentioned.

“Oh, my God, that is so good,” Tucci mentioned, dipping his bread within the heat pot. “So delicious!”

Fonduta Valdostana

(Valle d’Aosta Fondue)

If you need so as to add a connoisseur contact, high the fondue with freshly grated black truffles, that are in season from December to early March and accessible at on-line specialty shops. As an alternate choice, attempt presliced truffle flakes, accessible on-line year-round.

Makes 2 servings

Ingredients

2 ¼ cups | 500 grams fontina

2 cups | 500 milliliters milk

4 egg yolks

1 ¼ tablespoons | 10 grams all-purpose flour

Black truffle flakes, ideally freshly grated (non-obligatory)

Accompaniments

Boiled potatoes

Toasted croutons

Equipment

Bain-marie or double boiler

Fondue pot

Fondue gel gasoline (if the pot is not electrical)

Instructions

1. Start by eradicating the outer crust of the fontina, then slice it thinly. Cut the fontina into cubes and switch the cheese to an oblong baking dish and pour the milk over it.

2. Drain the cheese and put aside the surplus milk for later (in step 4). Place the cubes of cheese in a saucepan. Fill a bain-marie with water and ensure the water does not contact the underside of the saucepan. This house between the water and the meals helps preserve the temperature fixed and the meals from overheating. Next, place the saucepan on high, and prepare dinner the fontina over medium warmth, stirring with a wood spoon, till the cheese is melted, 10-Quarter-hour. At first, you will notice a mass, then slowly the cheese will soften and change into extra fluid.

3. Once you have got reached the specified consistency, pour within the egg yolks one by one, then add the flour and blend constantly.

4. Add the leftover milk from step two as wanted to verify the consistency is easy and creamy.

5. Stir nicely and prepare dinner for one more 10 minutes. Finally, take away from warmth and mix the cheese combination.

6. Once prepared, pour the fondue into the fondue pot. If utilizing a fondue pot that has a burner, observe the producer’s directions for making ready and lighting gel gasoline on the base under the pot that can preserve the fondue heat and protect its fluid consistency.

7. Serve the fondue instantly, whereas it is nonetheless sizzling, with boiled potatoes and toasted croutons.

8. Flavor the fondue with truffle flakes, if desired.

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