This Italian recipe is lighter than fondue, and is good served on toast or poured over grilled polenta slices. You could also try it with steamed new potatoes and a mixture of baby vegetables as a starter.
Beat the eggs with half of the milk and put in an enamel saucepan with the butter, cheese and remaining milk. Set over a low heat and stir continuously until the cheese has melted and a thick cream is produced. Season to taste with salt, pepper and nutmeg.
© 1995 Frances Bissell. All rights reserved.