Editor’s Note — Don’t miss “Stanley Tucci: Searching for Italy,” airing Sundays at 9 p.m. ET. Tucci is touring throughout Italy to find the secrets and techniques and delights of the nation’s regional cuisines.
(CNN) — The Swiss are well-known for fondue, however their neighbors in Italy have their very own tackle this delectable, melted cheese dish.
The conventional Swiss model melts collectively quite a lot of cheeses with wine and a bit little bit of cornstarch for a clean texture. Then the cheese combination is put in a pot rubbed down with a reduce garlic clove and seasoned with nutmeg and black pepper.
But on the opposite facet of the Alps, within the area of Valle d’Aosta, the Italians have their very own model of fondue referred to as fonduta.
Instead of Emmentaler and Gruyère, the Italians use only one cheese: fontina.
Fontina is a creamy semihard cheese with a gentle, nutty taste.
“Italian fontina cheese from cows ate up candy grass, excessive on these mountains, make the fondue so luscious that it would not want the white wine they add in France or Switzerland,” Stanley Tucci stated.
“Oh, my God, that’s so good,” Tucci stated, dipping his bread within the heat pot. “So scrumptious!”
(From left) Sommelier and native trainer Cecilia Lazzarotto and Tucci share a meal of regional specialties from Valle d’Aosta at Alpage Restaurant.
Matt Holyoak
Fonduta Valdostana
(Valle d’Aosta Fondue)
If you want so as to add a connoisseur contact, prime the fondue with freshly grated black truffles, that are in season from December to early March and obtainable at on-line specialty shops. As an alternate possibility, attempt presliced truffle flakes, obtainable on-line year-round.
Makes 2 servings
Ingredients
2 ¼ cups | 500 grams fontina
2 cups | 500 milliliters milk
4 egg yolks
1 ¼ tablespoons | 10 grams all-purpose flour
Black truffle flakes, ideally freshly grated (elective)
Accompaniments
Boiled potatoes
Toasted croutons
Equipment
Bain-marie or double boiler
Fondue pot
Fondue gel gasoline (if the pot just isn’t electrical)
Instructions
1. Start by eradicating the outer crust of the fontina, then slice it thinly. Cut the fontina into cubes and switch the cheese to an oblong baking dish and pour the milk over it.
2. Drain the cheese and put aside the surplus milk for later (in step 4). Place the cubes of cheese in a saucepan. Fill a bain-marie with water and ensure the water would not contact the underside of the saucepan. This house between the water and the meals helps maintain the temperature fixed and the meals from overheating. Next, place the saucepan on prime, and cook dinner the fontina over medium warmth, stirring with a wood spoon, till the cheese is melted, 10-Quarter-hour. At first, you will notice a mass, then slowly the cheese will soften and develop into extra fluid.
3. Once you may have reached the specified consistency, pour within the egg yolks one after the other, then add the flour and blend repeatedly.
4. Add the leftover milk from step two as wanted to verify the consistency is clean and creamy.
5. Stir effectively and cook dinner for one more 10 minutes. Finally, take away from warmth and mix the cheese combination.
6. Once prepared, pour the fondue into the fondue pot. If utilizing a fondue pot that has a burner, comply with the producer’s directions for getting ready and lighting gel gasoline on the base beneath the pot that can maintain the fondue heat and protect its fluid consistency.
7. Serve the fondue instantly, whereas it is nonetheless sizzling, with boiled potatoes and toasted croutons.
8. Flavor the fondue with truffle flakes, if desired.
This recipe is courtesy of Lorella Tamone of Alpage Restaurant in Breuil-Cervinia, Italy. For extra recipes, journey suggestions and perception on Italian tradition, join CNN’s Unlocking Italy e-newsletter. This eight-part information can have you packing your baggage very quickly.
