| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
April 1995 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1/4 |
lb |
Italian Fontina cheese; * rind discarded, |
|
|
; cut into |
|
|
; 1/4-inchdice (3/4 |
|
|
; cup) |
| 1/2 |
c |
Milk |
| 2 |
lg |
Egg yolks |
|
|
Four; (1/2-inch-thick) |
|
|
; slices from a large |
|
|
; round crusty loaf |
|
|
; of bread(about 8 to |
|
|
; 9 inches across) |
| 1 |
lg |
Garlic clove; halved crosswise |
| 2 |
tb |
Extra-virgin olive oil |
| 1/4 |
lb |
Thinly sliced prosciutto |
| 1 |
lb |
Thin asparagus; trimmed and lower 2 |
|
|
; inches of |
|
|
; stalkspeeled |
INSTRUCTIONS
FOR FONDUTA
Make fonduta:
In a double boiler or a metal bowl set over a pan of simmering water
melt butter. Add Fontina and milk and heat, stirring with a whisk,
until cheese begins to melt. Whisk in yolks and cook, stirring
constantly with whisk, until smooth and thickened slightly, about 7
minutes.
Remove pan from heat and remove bowl from pan. Stir sauce 1 minute
while water in pan cools slightly. Return bowl to pan and keep sauce
warm over hot water (off heat), whisking occasionally to eliminate
skin that forms on surface.
Preheat broiler.
On a baking sheet toast bread about 3 inches from heat, turning, until
golden, about 1 to 2 minutes on each side. Rub tops of crostini with
cut side of garlic and brush with oil. Season crostini lightly with
salt. Divide crostini among 4 plates and top with prosciutto.
In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a
boil and cook asparagus until crisp-tender, about 2 to 4 minutes.
Transfer asparagus with tongs to a colander and drain. Divide
asparagus among crostini. Pour fonduta over them.
Serves 4.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 539 Calories (kcal); 53g Total Fat; (87% calories from
fat); 10g Protein; 7g Carbohydrate; 473mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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