Fondue is having a moment. And so will you, after digging into store manager Aaron Oster and chef Justin Smillie’s Italian version of the alpine booze-spiked dip.
Unlike its French cousin, it requires no fussy specialty pots. And you can find all ingredients at Il Buco Alimentari & Vineria, a recently opened sister market and cafe to Noho staple Il Buco. We’re melting already.
Il Buco Alimentari & Vineria Fonduta
Serves two to four
1¼ c. Spring Brook Tarentaise, cut into ½-inch cubes
¾ c. whole milk
¾ c. cream
4 egg yolks
¼ c. butter, cut into pieces
1 tbsp. brandy (or bourbon)
Loaf of bread
Speck, thinly sliced (optional)
Pickled vegetables (optional)
1. Combine the cheese, milk, and cream in a container and refrigerate overnight to allow the flavors to meld and the cheese to soften. (The overnight soaking lets the cheese melt smoothly and prevents the final result from having a grainy texture.)
2. In a saucepan over a double boiler, melt the cheese with the milk over very gentle heat, stirring constantly. Do not boil. (If overheated, the proteins in the cheese coagulate and separate from the fat, creating strings.)
3. Remove from heat. Gently warm the yolks by stirring in some of the hot cheese mixture. (This prevents the yolks from overcooking into hard bits.)
4. Put the saucepan back over the double boiler and stir in the yolks.
5. Add the butter and stir constantly until the fonduta has thickened enough to coat the back of a spoon.
6. Stir in the brandy and remove from heat.
7. Serve with a crusty bread, thinly sliced speck, and pickled vegetables.
Il Buco Alimentari & Vineria, 53 Great Jones Street, between Bowery and Lafayette Streets (212-837-2622 or ilbucovineria.com).
Photo: Courtesy of Il Buco Alimentari & Vineria
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