Preparation info

  • Difficulty


  • Serves


    , as a starter

Appears in

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.


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


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.