Appetizers
Fonduta d’Alba (Fondue in the Style of Alba, Italy)
Holdredge Wines
51 Front Street
Healdsburg, CA 95448
holdredge.com
- RECIPE YEAR: 2018
- RECIPE BY: John Holdredge, prepared by Park Ave. Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Holdredge 2016 Saralee's Vineyard Russian River Valley Pinot Noir
There are many variations on Italian cheese fondue and one of our favorites comes from the town of Alba, in Piedmonte, Italy, renowned for its truffles. This recipe pays homage to Alba’s close geographical proximity to Switzerland by including Gruyère cheese. An added layer of flavor comes from the splash of white wine. Fonduta with truffles and a glass of Pinot Noir can truly be transcendent!
Ingredients:
- 2 cups heavy cream
- 1/2 pound Italian fontina cheese, grated, plus more as needed
- 1/4 pound Gruyère cheese, grated, plus more as needed
- 1/4 cup Italian white wine (Arneis, Cortese or Chardonnay), plus more as needed
- 1/2 to 1 ounce fresh black truffles
- Rustic bread, warmed, for serving
Directions:
In a double boiler over medium heat, warm the cream, stirring regularly. Before it is scalding, add the fontina and Gruyère and the wine. The final consistency should be thick enough so that the fondue will cling to bread but thin enough that it can be ladled into a cup. If it is too thick, add a bit more wine to thin it slightly (it will thicken as it cools). If it is too thin, add more cheese. Remove from the heat. Shave fresh truffles razor-thin (you will need a truffle shaver to do this) into the fondue and stir. You'll want to let the truffles cook for at least 8 minutes over low heat, stirring occasionally, to really release their flavors. Serve with warm rustic bread. Molto Delizioso! Peace, Love & Pinot!
