Fonduta Valle D'Aosta
Velvety and non-alcoholic Fonduta is different than Swiss Fondue. It is technically a mornay sauce made with Fontina Valle d’Aosta and enriched with egg yolks. While it can be used as a dipping sauce for toasted whole wheat bread cubes (not French baguette) it is also used as a sauce for potato gnocchi, polenta, vegetables and meats, as well as a filling for appetizer puffs, croquettes and volauvants. Its versatility makes it so much more than just another fondue. And a few shavings of white truffle will transform it into one of the worlds greatest culinary treats.
Combine diced Fontina with the milk in a medium sauce pan. Cover and allow cheese to soak in the milk for four to five hours in the refrigerator.
When ready to make the Fonduta remove pan from the refrigerator and warm ever so gently uncovered while making a roux. In a large sauce pan melt butter over medium-low heat. Whisk in flour and cook gently for two minutes allowing flour and butter to bubble.
Stir in the warmed milk and diced cheese. Raise heat to medium high and whisk constantly while the cheese melts. It will be lumpy and clumpy at first and then gradually get creamy and velvety after about four to five minutes.
As soon as all the cheese lumps are gone lower heat to the lowest possible temperature and whisk in the egg yolks. Continue cooking very gently for just one minute. Do not let the yolks get too hot or they will curdle.
Remove Fonduta from the heat and transfer it to a chafing dish. Serve with toasted whole wheat bread cubes or even boiled cubes of potato for dipping.
Copyright © 2008 Nancy Radke