Serves: 6
Total Calories: 402

assorted vegetables:
broccoli
carrot
cauliflower
zucchini
mushrooms
1/2 cup butter
12-16 slices of baguette bread
For the dip:
1 2/3 cups fontina cheese
1 tablespoon flour
milk
1/4 cup butter
1/2 cup freshly grated Parmesan cheese
salt and pepper
2 beaten eggs yolks, at room temperature

About 6 hours before you want to serve the fonduta, cut the fontina into chunks and place in a bowl. Sprinkle with the flour. Pour enough milk to cover the cheese, keep cool in the refrigerator. Be sure to take it out 1 hour before cooking. Steam the vegetables until crisp tender. Place onto a platter, dot with the butter and keep warm. Butter the baguette slices and lightly brown in broiler or oven. Melt the butter in a double boiler (or in a mixing bowl set on top of a pan of simmering water). Strain the fontina and add it, along with 3-4 tablespoons of its soaking milk, to the butter. Cook until the cheese melts. Add the Parmesan and stir until melted. Season with salt and pepper. Remove from heat and immediately beat in the egg yolks. Spoon into individual serving bowls and serve with vegetables and toasted baguette bread.

Nutritional Facts:

Serves: 6
Total Calories: 402
Calories from Fat: 318

More Recipes from the Cook'n Italian Cookbook:
Asparagus with Parmesan
Baked Stuffed Zucchini Boats
Broccoli Pasta Salad
Carrots with Marsala
Deep fried Cauliflower
Eggplant Parmesan
Fonduta with Steamed Vegetables
Italian Tossed Salad
Marinated Summer Salad
Sauteed Green Beans with Butter and Cheese
Steamed Fresh Vegetables with Lemon Butter
Stuffed Artichokes