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Fontina Fondue

A web-exclusive recipe from Italian Cooking and Living

from The Magazine Italian Cooking & Living, June/July 2006

1 pound fontina, cubed
2 cups milk
2 tablespoons butter
4 egg yolks
freshly ground pepper
8 slices toasted bread

Place the fontina and milk in a bowl, and soak overnight. In a double boiler over medium heat, combine the fontina and milk with the butter, and whisk. When the cheese starts to melt, begin adding the egg yolks one by one, whisking constantly. Be sure each yolk is mixed in before adding the next one. When the fondue is smooth and creamy, removed from the heat, and pour into 4 serving bowls. Season lightly with pepper, and serve with the bread. Serves 4.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana