Bleck! What an icky Monday, huh? It's a total wash here in NYC and no matter where you live it's a Monday so that's pretty blahhh, too, right? All I can suggest is tempting yourself to get through the day with the promise of cheese-for-dinner. That's my plan!
My fonduta recipe ran on Refinery29 this weekend and I've been craving it ever since. It's basically just Italian fondue—with a little milk and slowly cooked egg yolks for creaminess. Since you're using veggies as dunkers, it's basically a health food! Okay, maybe that's a stretch but it's definitely what you need to be eating on a chilly, rainy spring night like tonight. Dig in!
SPRING VEGGIE FONDUTA
SERVES: 4 to 6
1 cup whole milk
3 tablespoons butter
3 egg yolks
1 pound fontina cheese, shredded
Spring vegetables (steamed or raw) and crusty bread, for dipping
1. Heat the milk and butter in a medium saucepan over medium heat until just simmering. Meanwhile, whisk the egg yolks in a medium bowl.
2. Slowly whisk 1/2 cup of the hot milk mixture into the egg yolks to make them warm, then slowly whisk that milk-egg mixture back into the saucepan. Stir in the fontina until completely melted.
3. Season the fonduta with 1/4 teaspoon salt and lots of freshly ground pepper. Serve with veggies and bread.