One for the Table: Stay warm at home with a bowl of cheesy, creamy Italian fondue.
1/2 teaspoon fine sea salt
1/4 teaspoon Cayenne pepper
Toasted crostini, for serving
Cornichon, for serving
Boiled fingerling potatoes, for serving
In a measuring cup, beat together egg yolks. Add 3/4 cup milk and whisk until combined. Season with salt and Cayenne.
In a medium bowl set over a pot of simmering water, melt butter. Add a portion of the milk mixture and a handful of cheese. Whisk until melted. Keep adding a little bit of the milk mixture and the cheese until all the ingredients are melted and incorporated.
At this point, if the mixture seems too thick, like yogurt, add 1/4 cup milk. The final consistency should be like heavy cream and coat the back of a spoon.
Pour fonduta into a heated earthenware bowl or a fondue pot set over a burner. Serve immediately alongside toasted crostini and bowls of cornichon and boiled potatoes.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
