Fonduta Semplice

500 ml. fresh cream 100 gr. Gorgonzola cheese 150 gr. Grated Parmigiano Reggiano 100 gr. Fontina cheese, diced

(it is best to limit to only three types of cheese) 1. In a sauce pot over low heat, pour in the cream. 2. Add the cheeses bit by bit, stirring constantly. Simmer until melted.

(Add the Parmigiano last)

Because the sauce is thick and creamy, it is best for gnocchi di patate or pasta shapes like rigatoni or penne, which have holes in them because the holes and ridges will hold the flavor. If you are using gnocchi, add the gnocchi while the sauce is still liquid so that it will bind with the sauce.

Two days after the class, I made the sauce for myself. I didn’t have good Parmigiano, so I used grated aged Queso de Bola. I couldn’t find fresh cream either, so I used the best cream I could find in the supermarket, and it was still one of the best sauces I have ever made. I think Pellegrino Artusi would have been quite proud of me! Email me at cbj2005@gmail.com or follow me on Instagram: @eatgirlmanila