Name: Fonduta alla Piemontese (Piedmontese Fonduta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 15 ml/1 tbsp plain/all-purpose flour or polenta flour; 200 ml/7 fl oz/scant 1 cup cold milk; toasted bread, to serve; 4 egg yolks; 115 g/4 oz/½ cup butter; 450 g/1 lb Fontina cheese, cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The Italian version of a Swiss cheese fondue, fonduta, is served as a dip or over pasta, polenta or risotto. It is incredibly rich, so only a small amount is needed to make you feel really full! It also tastes good with toasted or fried bread, grissini, breadsticks or some vegetable crudités.

Ingredients

450 g/1 lb Fontina cheese, cubed
15 ml/1

Method

In a deep bowl, mix the cheese and the flour or polenta together thoroughly. Cover with the milk and leave the cheese to soften for 30 minutes. Drain the cheese.
Put the egg yolks and butter into the top half of a double boiler, or in a heatproof bo