Caciocavallo Fonduta (Italian Version of Fondue)
For the February 2018 issue of Traverse, Northern Michigan’s Magazine, we asked Chef John Piombo at Nonna’s Ristorante to cook up a hearty meal for snow-loving families. Enjoy this online-exclusive recipe, and get the February issue for Chef Piombo’s story, the full menu, and photos of the delicious meal.
This is one of my favorite icebreaker appetizers. Communal. Fun. Very easy to make. There’s nothing like sitting around the table with friends or family in the winter and dipping into something warm and satisfying. Caciocavallo is sweet and delicate, with a slight pungency, and it melts like a dream. Pair it with an Italian white wine like Greco di Tufo or Fiano d’Avellino to get your evening off to a great start. —Chef Piombo
- 8 ounces caciocavallo cheese, cut into 1/4″ cubes
- 1½ cups whole milk
- 1 small yellow onion, finely chopped
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 2 each sprigs rosemary, sage, thyme
- Shaved black truffles (optional)
Sweat onions in butter (do not allow to brown). In a double boiler, combine milk, cheese and onions and stir continuously until smooth. Add salt and pepper and herb sprigs and transfer mixture to fondue pot or heat-retaining serving dish. Add truffle shavings, if using.
Serve with cubed bread, your favorite winter vegetables, apples, pears, etc.