Il Cucinologo
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Parmigiano Fonduta

17/11/2023

Parmigiano fonduta is a rich and enveloping dish, ideal as an appetizer or a tasty main course. Here’s how to prepare a Parmigiano fonduta:

Ingredients

  • 200 g grated Parmigiano
  • 200 ml fresh cream
  • 1 egg yolk (optional, to further thicken)
  • A pinch of nutmeg (optional)
  • Pepper to taste

Preparation

  1. Take a saucepan and pour the fresh cream into it. Heat over medium-low heat until it begins to approach a boil.

  2. Reduce the heat further and start adding the grated Parmigiano a little at a time, stirring continuously with a whisk to avoid lumps.

  3. Continue stirring until the Parmigiano has completely melted into the cream and the mixture begins to thicken.

  4. (Optional) If you want an even creamier consistency, you can add an egg yolk to the fonduta. To do this, remove the saucepan from the heat and, after letting the mixture cool slightly for a few moments, add the yolk, stirring vigorously to incorporate it well and prevent direct cooking.

  5. Add a pinch of nutmeg and pepper to your taste to further flavor the fonduta.

  6. Your Parmigiano fonduta is now ready to serve. It is delicious enjoyed with toasted bread crostini, raw or steamed vegetables, or as a sauce for gnocchi or short pasta.

Trivia

Parmigiano is a PDO (Protected Designation of Origin) cheese produced in Italy, in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It is known and appreciated worldwide for its unique and intense flavor and the rich history it carries. Parmigiano fonduta is a creative and delicious way to make use of this ingredient so characteristic of Italian cuisine.