Name: Fonduta Valdostana with crisp rosemary polenta and Savoy cabbage
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6
Ingredients: ½ Savoy cabbage (about 750gm), cut into wedges; For deep-frying: vegetable oil; For dusting: plain flour, seasoned; To serve: crusty Italian bread, diced; Crisp rosemary polenta; 650 ml chicken stock; 150 ml milk; 200 gm fine yellow polenta; 2 tbsp finely grated parmesan; 1 tbsp finely chopped rosemary, plus extra sprigs to serve; Fonduta; 500 gm coarsely grated Fontina; 250 ml milk (1 cup); 100 ml pouring cream; 50 gm butter; 4 egg yolks

Fonduta Valdostana with crisp rosemary polenta and Savoy cabbage

Australian Gourmet Traveller recipe for Fonduta Valdostana with crisp rosemary polenta and Savoy cabbage

Serves 6

Prep

40M

Cook

50M

Total

1H 30M

Fonduta is popular in Italy’s alpine regions. After all, what’s not to love about creamy melted Fontina? You could make it extra-luxe by scattering a shaved truffle over the top.

Ingredients

½ Savoy cabbage (about 750gm), cut into wedges

For deep-frying: vegetable oil

For dusting: plain flour, seasoned

To serve: crusty Italian bread, diced

Crisp rosemary polenta

650 ml chicken stock

150 ml milk

200 gm fine yellow polenta

2 tbsp finely grated parmesan

1 tbsp finely chopped rosemary, plus extra sprigs to serve

Fonduta

500 gm coarsely grated Fontina

250 ml milk (1 cup)

100 ml pouring cream

50 gm butter

4 egg yolks

Method

Main

1.For crisp rosemary polenta, bring stock, milk and 300ml water to the simmer in a large saucepan over medium heat. Add polenta in a steady stream, whisking continuously, bring to the simmer, reduce heat to low, cover and stir occasionally until thick (20-25 minutes). Add parmesan and rosemary, season to taste and pour into a 3cm-deep, 12cm x 8cm tray lined with plastic wrap. Smooth top with a wet palette knife, refrigerate until firm (3-4 hours). Turn onto a board, cut into cubes and refrigerate until required.

2.Meanwhile, for fonduta, combine Fontina, milk and cream in a bowl and stand for 1 hour. Heat butter in a double boiler over medium-high heat, gradually add Fontina mixture a little at a time, whisking until melted and smooth (do not boil), then add egg yolks and whisk until thick (3-4 minutes). Season to taste and keep warm.

3.Meanwhile, steam cabbage wedges until tender (5-10 minutes). Keep warm.

4.Heat oil in a deep saucepan to 180C. Dust polenta with flour, then deep-fry until crisp and golden (2-3 minutes). Drain on absorbent paper and scatter with sea salt flakes. Deep-fry rosemary sprigs until crisp (1-2 seconds) and drain on absorbent paper.

5.Arrange Savoy cabbage wedges on a platter with crisp rosemary polenta and bread, scatter with crisp rosemary sprigs and serve with warm fonduta for dipping.