Italian Cheeses > Fondue

Toma di Boves Fonduta Recipe

Ingredients with Measurements:
- 1/2 pound Toma di Boves cheese, grated
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Special equipment needed:
- Double boiler or a heatproof bowl set over a pot of simmering water
- Whisk
- Serving dish

Step-by-step instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, heat the milk and heavy cream until hot but not boiling.
2. In a separate bowl, whisk together the egg yolks, cornstarch, salt, and black pepper until smooth.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the double boiler or heatproof bowl and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Add the grated Toma di Boves cheese and stir until melted and smooth.
6. Transfer the fonduta to a serving dish and serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Low heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 315
- Total fat: 27g
- Saturated fat: 16g
- Cholesterol: 183mg
- Sodium: 420mg
- Total carbohydrates: 4g
- Protein: 15g

Substitutions for ingredients:
- Toma di Boves cheese can be substituted with Fontina or Gruyere cheese.
- Whole milk can be substituted with low-fat milk.
- Heavy cream can be substituted with half-and-half.

Variations:
- Add chopped cooked bacon or ham for a meaty version.
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add a splash of white wine or brandy for a boozy version.

Tips and tricks:
- Grate the cheese finely for a smoother texture.
- Stir the fonduta constantly to prevent it from curdling or burning.
- Serve the fonduta with crusty bread or steamed vegetables for dipping.

Storage instructions:
- Leftover fonduta can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the fonduta in a double boiler or a heatproof bowl set over a pot of simmering water, stirring constantly, until heated through.

Presentation ideas:
- Serve the fonduta in a fondue pot or a small cast-iron skillet for a rustic look.
- Garnish the fonduta with chopped fresh herbs or a sprinkle of paprika.

Garnishes:
- Chopped fresh herbs such as thyme or rosemary
- Paprika
- Cracked black pepper

Pairings:
- Crusty bread
- Steamed vegetables such as broccoli, cauliflower, or asparagus
- Sliced apples or pears

Suggested side dishes:
- Roasted potatoes
- Grilled steak or chicken
- Mixed green salad

Troubleshooting advice:
- If the fonduta curdles, remove it from the heat and whisk vigorously until smooth.
- If the fonduta is too thick, add a splash of milk or cream to thin it out.

Food safety advice:
- Use pasteurized eggs to prevent the risk of foodborne illness.
- Keep the fonduta hot (above 140°F) during serving to prevent bacterial growth.

Food history:
- Toma di Boves is a semi-hard cheese from the Piedmont region of Italy.
- Fonduta is a traditional cheese fondue from the Piedmont region, typically made with Fontina cheese.

Flavor profiles:
- Creamy, rich, and savory with a nutty flavor from the Toma di Boves cheese.

Serving suggestions:
- Serve the fonduta as an appetizer or a light meal.
- Pair it with a glass of red wine such as Barbera or Nebbiolo.

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Region: Italian

Taste: Rich, Creamy, Cheesy, Savory, Nutty