Fonduta

Name: Fonduta
Ingredients: 3 eggs; freshly ground black pepper; salt; freshly grated nutmeg; 2 oz / 60 g unsalted butter; ½ pt / 280 ml full-cream milk; 5 oz / 140 g hard cheese (see suggestions for Cheese Fondue), grated; 5 oz / 140 g hard cheese (see suggestions for Cheese Fondue), grated

Preparation info

Serves
4
, as a starter

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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.

Ingredients

3 eggs
½ pt / 280 ml full-cream milk
2

Starter
Vegetarian
Gluten-free

Method

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.