| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | April 1995 | 1 | Servings |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1/4 | lb | Italian Fontina cheese, * |
| rind discarded | ||
| cut into | ||
| 1/4-inchdice 3/4 | ||
| cup | ||
| 1/2 | c | Milk |
| 2 | Egg yolks | |
| Four, 1/2-inch-thick | ||
| slices from a large | ||
| round crusty loaf | ||
| of breadabout 8 to | ||
| 9 inches across | ||
| 1 | Garlic clove, halved | |
| crosswise | ||
| 2 | T | Extra-virgin olive oil |
| 1/4 | lb | Thinly sliced prosciutto |
| 1 | lb | Thin asparagus, trimmed and |
| lower 2 | ||
| inches of | ||
| stalkspeeled |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 565
Calories From Fat: 300
Total Fat: 33.2g
Cholesterol: 488.6mg
Sodium: 4423.2mg
Potassium: 1605.7mg
Carbohydrates: 19.2g
Fiber: 4.5g
Sugar: 6.4g
Protein: 49.6g