Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!
10 ounces Fontina or fontal, rind trimmed and cut into small dice
1 cup milk
4 tablespoons butter
4 large egg yolks
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
1. Place the cheese in a small bowl and pour over the milk (add more milk as necessary to just cover the cheese). Cover and set aside overnight.
2. Bring water in the bottom half of a double boiler to a simmer over medium heat. Melt the butter in the top half of the double boiler and then stir in the cheese-milk mixture and continue to stir until cheese has melted.
3. Add egg yolks to the fonduta one at a time, whisking constantly, until the sauce is a smooth, thick and glossy, about 10 minutes. Pour into a warm dish and serve immediately with the toasted crostini and crudité.
A fantastic Thanksgiving appetizer or side!
F&L galette dough
¾ pound fingerling potatoes, or other waxy potato of your choice
3 tablespoons extra virgin olive oil, divided
3 leeks, white and pale green part only, halved lengthwise
¼ cup water
¾ cup crème fraîche
1 teaspoon fresh thyme leaves
½ cup Comté or Gruyère cheese, coarsely grated
2 ounces thinly-sliced pancetta
1. Slice potatoes almost paper thin and soak in a bowl of well-salted warm water at least 30 minutes or refrigerate overnight.
2. Rinse leeks well. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Cook leeks, cut sides down, until beginning to brown, about 5 minutes. Turn leeks over and add water, season with salt and pepper then gently simmer, covered, just until leeks are tender, about 15 minutes. Cool.
3. Preheat oven to 400°. Drain potatoes and squeeze in handfuls, squeezing out water. Toss with remaining oil and season with salt and pepper.
4. Roll out dough on a lightly floured surface into a rectangle about 12 x 16 inches. Dough should be about ⅛-inch thick. Slide onto a cookie sheet. Chill briefly if very soft.
5. Spread dough with crème fraîche leaving a 2-inch border all around. Season with salt and pepper and scatter with half of cheese then potatoes, leeks, pancetta, and remaining cheese. Fold border up and over and brush with butter or olive oil. Bake until tart is golden brown, about 40 minutes.