fonduta

With our wine I'll be making some traditional food from the Valle d'Aosta--fonduta, which is the Italian version of fondue, served warm over squares of fried polenta.

Italy's Alpine Wine Region: Exploring the Valle d'Aosta 2009

With our wine I'll be making some traditional food from the Valle d'Aosta--fonduta, which is the Italian version of fondue, served warm over squares of fried polenta.

Archive 2009-01-01 2009

All over the Langhe there are many ways to show off white truffle; the best three are through the fats of butter (usually on pasta), cheese (usually thinned into a hot sauce called fonduta) and egg yolks (any way that keeps the yolk loose).

Truffles 2006

All over the Langhe there are many ways to show off white truffle; the best three are through the fats of butter (usually on pasta), cheese (usually thinned into a hot sauce called fonduta) and egg yolks (any way that keeps the yolk loose).

Augieland: 2006

All over the Langhe there are many ways to show off white truffle; the best three are through the fats of butter (usually on pasta), cheese (usually thinned into a hot sauce called fonduta) and egg yolks (any way that keeps the yolk loose).

Italy 2006

All over the Langhe there are many ways to show off white truffle; the best three are through the fats of butter (usually on pasta), cheese (usually thinned into a hot sauce called fonduta) and egg yolks (any way that keeps the yolk loose).

Antica Corona Reale da Renzo, 273 embryoillian stars 2006

Cheese Sauces and Soups When cheese is used to bring flavor and richness to a sauce Gruyàre or Parmesan in French sauce Mornay, Fontina in Italian fonduta or a soup, the aim is to integrate the cheese evenly into the liquid.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Cheese Sauces and Soups When cheese is used to bring flavor and richness to a sauce Gruyàre or Parmesan in French sauce Mornay, Fontina in Italian fonduta or a soup, the aim is to integrate the cheese evenly into the liquid.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The lunch menu includes hearty classics, such as a brisket sandwich with caramelized onions, cherry peppers and gruyere fonduta for $14, and a margherita chicken sandwich with roasted cherry tomatoes, mozzarella and pesto aioli for $13.

Per Diem 2012

Pork Rib Cannelloni ($16) came on a bed of red cabbage and sultanas (raisins to us Americans), all lightly sauced with a pecorino-turnip fonduta.

Ed Levine: Local, Seasonal, But How's the Food? 2010