Directions for: Fontina Fonduta served with Crispy Potatoes, Striploin Steaks, Grilled Asparagus and Mushrooms and Salsa Verde
Ingredients
Fontina Fonduta14 oz Italian Fontina cheese, cut into small cubes
1 cup whole milk
3 egg yolks
1 tsp white truffle oil
salt, to taste
1 clove garlic, peeled
Crispy Potatoes10 new potatoes, peeled and cut into 1 inch pieces
cup oil
salt, to taste
Steaks, Asparagus and Mushroom2 12 oz striploin steaks
1 bunch asparagus, ends trimmed
12 button or cremini mushrooms, wiped clean
3 Tbsp olive oil
salt and pepper
Salsa Verde1 cup chopped parsley, stems included
6 anchovies, finely chopped
2 Tbsp red wine vinegar
tsp Dijon mustard
clove garlic, minced
2 drop tobasco sauce
cup olive oil
Toasted Bread1 loaf Italian country bread or baguette
Directions
Fontina Fonduta1. In a medium bowl, soak cheese in milk, 2 hours, or until cheese has softened. Drain cheese, reserving milk
2. In a double boiler, whisk egg yolks and reserved milk together over medium heat, 2-4 minutes. Add fontina and cook, stirring occasionally, until the cheese has completely melted.
3. Season with truffle oil and salt and cook for another 5 minutes. Do not allow the mixture to boil or it will separate. Meanwhile, rub the inside of a fondue pot with the clove of garlic. Transfer cheese mixture to the fondue bowl, and serve with potatoes, steak, vegetables, bread and salsa verde.
Crispy Potatoes1. Bring a large pot of salted water to a boil. Add potatoes and cook 7-10 minutes, or until tender. Drain, careful not to break up any pieces, and lay on a sheet pan to cool.
2. In a large non-stick skillet, heat oil over medium heat. Add potatoes, in batches, and cook until golden brown on all sides, 5-6 minutes
3. Drain on paper towel and sprinkle with salt. Repeat with remaining potatoes.
Steaks, Asparagus and Mushroom1. Pat steaks dry and season with salt and pepper.
2. In a large bowl, toss asparagus and mushrooms with olive oil, salt and pepper.
3. Set grill to medium high heat. Cook steak, until desired doneness, 6-8 minutes per side for medium. Let rest 5 minutes and cut into 1 inch cubes. While steak is resting, grill asparagus and mushrooms 5-7 minutes, or until cooked and slightly softened.
Salsa Verde1. In a medium bowl, mix parsley, anchovies, capers, red wine vinegar, Dijon mustard, garlic, and Tabasco sauce. Add olive oil and stir to combine.
Toasted Bread1. Slice bread into inch slices. Toast on grill, 2-3 minutes per side, or until golden and crispy.
See more: Cheese, Potatoes, Beef, Vegetables, Lunch, Dinner