Italian flavors in Fondue

Fondue is a fun and original dish for a date night at home. This Mountain meal of melted cheese is meant to be shared, making it perfect for a romantic evening in. For an Il Villaggio twist on fondue, try a classic Italian fonduta.

Although very similar to fondue, fonduta has its own special flavor. The biggest difference is in the cheese: while fondue usually consists of melted Swiss Gruyere, fonduta uses Fontina Val D’Aosta. Fonduta also omits the usual wine, garlic, and cornstarch; instead, it includes butter, milk, and egg yolks, making for a silky and custard-like texture. Fonduta is often finished with white truffles. For a more affordable option, try mixing in a few drops of truffle oil into the finished dish.

Now all you need are ingredients to dip in! Chunks of toasted ciabatta or some crostini are perfect, offering a nice crunchy juxtaposition to the creamy cheese. Boiled fingerling potatoes are also a delicious option. You can also dipping a nice Italian salami, cut into chunks. Make sure to also serve with plenty of fresh vegetables to counteract the richness of the fonduta!

⋅ 1 lb Il Villaggio Fontina Val D’Aosta, cut into small cubes
⋅ 1 cup whole milk
⋅ 6 tablespoons butter
⋅ 4 egg yolks
⋅ Truffle oil (optional, to taste)
⋅ Toasted ciabatta, boiled fingerling potatoes, salami, crudities, etc, for dipping

Combine the Fontina and milk and stir in a large saucepan over medium heat until the cheese starts to melt. Whisk in the butter and egg yolks. Stir over low heat until very smooth – approximately 3 minutes. Remove from heat and season with salt and pepper to taste.

Transfer to a warmed serving bowl or fondue pot. Stir in truffle oil if desired. Serve immediately with bread, potatoes, vegetables, and meat for dipping.

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