Cheese fonduta is nothing more than a cheese sauce. As there are many different cheeses in Italy, typical of each region, fonduta can also be made with a multitude of them. It seems to me that the most common option is to make it with milk, but I used fresh cream because I wanted it to be a little creamier.
Start by cooking 200g of pasta in salted water.
To learn how to cook pasta correctly, see this post: http://bit.ly/2gqdOGu
Meanwhile, let’s prepare the fonduta.
Ingredients (from fondue):
200ml fresh cream;
100g finely grated Parmesan cheese;
40g of butter.
Mix the cream and cheese and place in a bain-marie over low heat until the cheese melts. It is common for it to lump first and then start to melt. Blend the sauce obtained in a blender or mixer to make it smooth. Add the butter and beat well with the whisk so that the fonduta becomes shiny. Adjust the salt (I didn’t think it was necessary) and add black pepper if desired. Reserve.
For the grilled tomatoes we will need:
2 tablespoons of olive oil;
2 cloves of chopped garlic;
300g tomatoes (grape or cherry type) cut in half;
½ cabbage (chá) of oregano;
Salt and chopped basil to taste.
Heat the olive oil and garlic over low heat. Before the garlic browns, add the tomatoes. Add the other ingredients. The tomatoes shouldn’t melt like in a traditional sauce, just cook a little. The frying pan I used for this part of the recipe was essential to reach the cooking point, because it has 3 layers on the bottom that distributes the heat very evenly.
Drain the pasta and serve with the tomatoes and fonduta.
This recipe is another one of those that is easy to make and the result is sensational and as I always say, having the correct pans and utensils helps a lot, both in saving time and in making the recipe successful.
Spaghetti is life people! This pan is not only beautiful and durable, but also essential in the kitchen. Firstly, because it saves space, as you don’t need to have a pasta strainer, and secondly, it makes the process safer.
There are people who cook the pasta in any pan and end up using the lid itself, which is not suitable, to drain the water, then they end up burning themselves or dropping the pasta into the sink. Who has never seen a scene like this? Much simpler and more useful to have a spaghetti dish!
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