Fonduta with steamed vegetables recipe

Recipe for fonduta with steamed vegetables in our easy vegetarian recipes collection.

Recipe ingredients

• Assorted vegetables, such as fennel, broccoli, carrots, cauliflower and courgettes
• 8 tablespoons butter
• 12 to 16 rounds of Italian or French baguette
• For the fonduta:
  • 1 2/3 cups fontina cheese
  • 1 tablespoon flour milk, as required
  • 4 tablespoons butter
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch of grated nutmeg
  • 2 egg yolks, at room temperature
  • A few slivers of white truffle, optional
  • Salt and freshly ground black pepper

How to make fonduta with steamed vegetables

• About 6 hours before you want to serve the fonduta, cut the fontina into chunks and place in a bowl.
• Sprinkle with the flour.
• Pour in enough milk to barely cover the cheese and set aside in a cool place.
• The cheese should be at room temperature before being cooked.
• Just before preparing the fonduta, steam the vegetables until tender.
• Cut into pieces. Place on a serving platter. Dot with butter and keep warm.
• Butter the bread and toast lightly in the oven or under the grill.
• For the fonduta, melt the butter in a bowl set over a pan of simmering water, or in a double boiler.
• Strain the fontina and add it, with 3 to 4 tablespoons of its soaking milk.
• Cook, stirring, until the cheese melts.
• When it is hot, and has formed a homogeneous mass, add the Parmesan and stir until melted.
• Season with nutmeg, salt and pepper.
• Remove from the heat and immediately beat in the egg yolks, which have previously been passed through a sieve.
• Spoon into warmed individual serving bowls, garnish with white truffle, if using.
• Serve with the vegetables and toasted bread.

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