Fonduta is simply the Italian version of fondue.

Hugh Acheson
Recipe by Southern Living July 2015

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Recipe Summary test

hands-on:
50 mins
total:
1 hr 5 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the leeks, garlic, butter, and the 1 tsp. sea salt. Place the pot over medium heat, and cook until the leeks are tender and translucent (about 20 minutes). Add the cream and crème fraîche, and bring the liquid to a boil. Reduce the heat, and simmer for 5 minutes. Add the Parmigiano-Reggiano, parsley, lemon zest, black pepper, and more sea salt to taste, and stir to incorporate. Transfer the fonduta to a serving bowl, and serve with baguette slices.

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Source

The Broad Fork

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