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Name: Fonduta (Hot Melted Cheese with Toast)
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Fontina or Gruyere cheese cubed; 1 teaspoon cornstarch dissolved in milk; 1/2 cup milk for dissolving corn starch; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 3 Egg yolks; 1 can white truffle sliced paper thin (optional ingredient); 4-6 slices white French or Italian bread toasted, buttered and cut diagonally into triangles

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INGREDIENTS

1 pound Fontina or Gruyere cheese ; cubed
1 teaspoon cornstarch ; dissolved in milk
1/2 cup milk ; for dissolving corn starch
1/4 teaspoon salt
1/8 teaspoon white pepper
3 Egg yolks
1 can white truffle ; sliced paper thin (optional ingredient)
4-6 slices white French or Italian bread ; toasted, buttered and cut diagonally into triangles

Servings

INSTRUCTIONS

Put the small chunks of cheese, the cornstarch and milk mixture, and salt and pepper into a heavy 2-3 quart saucepan.

Cook over low heat, stirring constantly, for about 5 minutes or until the cheese melts; it will probably be somewhat stringy.

Beat the egg yolks very lightly for a few seconds

spoon about 1/4 cup of the hot cheese mixture into the yolks and beat them vigorously

Pour the mixture slowly back into the pan, beating constantly, and continue cooking the cheese mixture over low heat until it becomes runny and smooth and finally begins to thicken to a heavy cream

Ladle it immediately into heated shallow ramekins or soup bowls

If you use the truffle, arrange slices on top of the fonduta. Stand the toast triangles around the inside edges of the ramekins or bowls

serve at once, while the fonduta is hot.

NOTES

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Fonduta (Hot Melted Cheese with Toast)

1 pound Fontina or Gruyere cheese cubed
1 teaspoon cornstarch dissolved in milk
1/2 cup milk for dissolving corn starch
1/4 teaspoon salt
1/8 teaspoon white pepper
3 Egg yolks
1 can white truffle sliced paper thin (optional ingredient)
4-6 slices white French or Italian bread toasted, buttered and cut diagonally into triangles

Put the small chunks of cheese, the cornstarch and milk mixture, and salt and pepper into a heavy 2-3 quart saucepan.
Cook over low heat, stirring constantly, for about 5 minutes or until the cheese melts; it will probably be somewhat stringy.
Beat the egg yolks very lightly for a few seconds 
spoon about 1/4 cup of the hot cheese mixture into the yolks and beat them vigorously
Pour the mixture slowly back into the pan, beating constantly, and continue cooking the cheese mixture over low heat until it becomes runny and smooth and finally begins to thicken to a heavy cream
Ladle it immediately into heated shallow ramekins or soup bowls
If you use the truffle, arrange slices on top of the fonduta.  Stand the toast triangles around the inside edges of the ramekins or bowls
serve at once, while the fonduta is hot.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 4 Servings

Calories: 51
Calories from Fat: 33 (65%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.6g
Cholesterol 158.4mg		49 %
Sodium 10.3mg		0 %
Potassium 28.5mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 51

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