If I am not mistaken, there is a rather large sporting event happening soon. I am more of a fan of the commercials and the food. I think cheese dip is a must-have for the viewing of sports though, but I wanted to step outside the box. And I am all over the map with this one, but boy is it delicious. Fonduta is kind of an Italian fondue or, kind of an Italian queso. Cheese and milk enriched with egg yolks for a decadent dippable delight. Smoky gouda gives it a surprising depth, and a fun little confetti of crisped pancetta and salami with a hint of sage adds dimension. I promise this will delight even the most jaded, dip-loving sports fan.
I love the smoke edge here, but you can use a non-smoked (not aged) gouda, all fontina, fontina and provolone, really any smooth melting cheese. Bring all your fonduta ingredients to room temperature so they melt and blend easily and quickly. I find pre-diced packages of pancetta in the deli and fancy cheese section regularly. Look for a pretty fine dice. You can also have a deli counter cut a few thick pieces and dice them yourself. I buy a log of salami and cut it into a dice about the size of the pancetta rather than using thin pre-sliced pieces which will burn and too quickly. You want the pieces easy to scoop up with the dip. I place a ceramic baking dish in a low oven (or after I switch it off from making the ciabatta) so it is nice and warm and for the fonduta.
Ingredients
- For the Crispy Pancetta and Salami
4 ounces finely diced pancetta
4 ounces finely diced salami
4 large sage leaves, finely chopped
1 loaf of ciabatta
- For the Fonduta
3 Tablespoons unsalted butter, at room temperature
1 clove of garlic, put through a press of finely minced
1 cup milk, at room temperature, divided
6 ounces smoked gouda, rind removed, grated, at room temperature
8 ounces fontina, grated, at room temperature
3 egg yolks, at room temperature
Directions
- For the Crispy Pancetta and Salami
- Put the pancetta in a small skillet over medium high heat. When it has rendered some of its fat, add the diced salami. Cook, stirring occasionally, until the pancetta and salami are crispy. Just as the meat reaches crisp, add the minced sage and remove from the heat. Stir to combine, the use a slotted spoon to remove the meat and sage to paper towels to drain. Save the rendered fat.
- Heat the oven to 400 degrees. Slice the ciabatta into sturdy pieces, about 1/3 inch thick, then in half. Spread them on a rimmed baking sheet and brush with some of the fat rendered from the meats. Toast for about 10 minutes, until slightly crisp, but not so hard it’s difficult to bite.
- Both the meat and the can be made several hours ahead.
- For the Fonduta
- Choose a glass or metal bowl that fits at least four cups and will fit tightly over a medium saucepan. Put about two inches of water in the pan (it shouldn’t touch the bottom of the bowl) and bring it to a boil. Lower the heat to medium and when the water is simmering, put the bowl on the pan. Put the butter and garlic in the bowl and stir until the butter is melted. Stir in ½ cup of the milk and when it is warm, add a large handful of cheese and stir until melted. Keep adding the cheese, a handful at a time, stirring until melted before adding the next. When all the cheese is melted, whisk the egg yolks and the remaining ½ cup of milk together in a small bowl. While constantly whisking the cheese mixture, slowly drizzle in the yolks, whisking all the time. Continue cooking, whisking frequently, for about 10 minutes, until the fonduta is smooth and slightly thickened. Transfer the fonduta to a dish, sprinkle the pancetta and salami over the top and drizzle with a little of the rendered fat. Serve immediately with the ciabatta for dipping.
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