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.
- 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
- 500 gm coarsely grated Fontina
- 250 ml milk (1 cup)
- 100 ml pouring cream
- 50 gm butter
- 4 egg yolks
- 1For 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.
- 2Meanwhile, 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.
- 3Meanwhile, steam cabbage wedges until tender (5-10 minutes). Keep warm.
- 4Heat 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.
- 5Arrange Savoy cabbage wedges on a platter with crisp rosemary polenta and bread, scatter with crisp rosemary sprigs and serve with warm fonduta for dipping.
This recipe is from the April 2012 issue of .
Drink Suggestion: Fragrant, crisp white savagnin. Drink suggestion by Max Allen