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Leek Fonduta

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Leek Fonduta

From The Broad Fork by Hugh Acheson

Fonduta is the Italian version of fondue. Beautifully cooked leeks, with the natural sweetness that alliums exude, matched with melted cheese, butter, cream, and toast. It’s all the things I love, but these are ingredients that my doctor gets all concerned about. So, the answer is moderation. Should you eat this every month in leek season, oh hell yes. Should you eat it every day for breakfast and dinner? Nope. But I wish I could.

Serves 4 to 6

2 pounds leeks, washed and thinly sliced in half rounds, white and pale green parts

3 garlic cloves, thinly sliced

2 tablespoons unsalted butter

1 teaspoon sea salt, plus more to taste

1 cup heavy cream

1/2 cup crème fraîche

1 cup finely grated Parmigiano-Reggiano cheese

2 tablespoons chopped fresh flat-leaf parsley leaves

1 teaspoon grated lemon zest

1 teaspoon freshly cracked black pepper

1 baguette, cut into 1-inch thick slices and toasted

In a large saucepan, combine the leeks, garlic, butter, and the 1 teaspoon sea salt. Place the pot over medium heat and cook until the leeks are tender and translucent, about 20 minutes. You are trying to really pull the sugar out of the leeks without browning them much at all.

Add the cream and crème fraîche, bring the liquid to a boil, and then reduce the heat and simmer for 5 minutes. Add the Parmigiano-Reggiano, parsley, lemon zest, black pepper, and more sea salt to taste, and stir to incorporate.

Transfer the fonduta to a serving bowl and serve alongside the baguette slices. Encourage your eaters to dip the bread into the fonduta.

Photo by Rinne Allen

To read our review of The Broad Fork, grab a copy of our July/August 2015 issue!

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