Parmigiano-Reggiano Fonduta

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen

By Scott Conant

Published 2021

  • About


  • 1 cup (240 ml) heavy cream
  • cups (125


Pour the cream in a small pot and bring to a boil.

When the cream has reduced by half, transfer to a blender with the cheese and olive oil and blend until smooth. Serve warm.

Bring a pot of heavily salted water to a boil. (The water should have the salinity of broth.)

While you wait for the water to boil, add the Bolognese, red pepper flakes, and pomodoro sauce to a saut