Spring Veggies with Taleggio Fonduta Dip
Late spring veggies are the perfect accompaniment to taleggio fonduta, an Italian sauce similar to Swiss fondue but much lighter in texture.
Tiffani Faison’s Spring Veggies with Taleggio Fonduta Dip
Photo Credit : Adam Detour | Food Styling: Chantal LambethLate spring veggies are the perfect accompaniment to taleggio fonduta, an Italian sauce similar to Swiss fondue but much lighter in texture.
Yield:
4-6 servingsFor the vegetables
Ingredients
Kosher salt, for the water
5 carrots, peeled, cut into sticks
10 asparagus stalks, trimmed
10 red-skinned new potatoes, halved
20 green beans, trimmed
Additional seasonal vegetables, as desired
Instructions
Fill a 4- or 5-quart pot with water and set over high heat. Add a generous amount of salt and bring to a boil. Set a bowl of ice water next to your stove.
Drop the carrots into the boiling water and cook until crisp-tender, about 1 to 2 minutes. Remove and immediately plunge into the cold water to stop the cooking. Drain and set aside. Repeat this process with the rest of the vegetables. The asparagus will take about 1 minute, the potatoes 8 to 10 minutes, and the green beans about 2 minutes.
For the dip
Ingredients
3 tablespoons salted butter
½ cup finely diced onions
1 teaspoon kosher salt, plus more to taste
4 garlic cloves, very finely minced
¼ cup dry white wine
3 tablespoons all-purpose flour
2 cups half-and-half
¼ cup grated Parmesan cheese
4 ounces Taleggio cheese (thick rinds removed, thin rinds OK)
Chopped parsley, chives, and/or other fresh herbs
Instructions
Now, make the fonduta dip: In a 3- or 4-quart pot over medium heat, melt the butter and cook the onion until it’s just translucent, about 3 minutes. Season with salt, add the minced garlic and cook, stirring, for about 2 minutes. Stir in the white wine, scraping any browned bits off the bottom of the pan, and simmer until it’s reduced by two-thirds, about 2 to 3 minutes.
Add the flour, stirring with a rubber spatula until you have a thick paste. Add the half-and-half and cook, stirring with a whisk, until the mixture thickens, about 4 to 5 minutes. Add the cheeses, whisking to combine. Gently simmer for another 10 minutes, stirring frequently (reduce heat to medium-low if the mixture seems too hot to avoid scorching the bottom).
Use a blender or immersion blender to produce a creamy, silky sauce and season with salt and pepper to taste. Pour into a bowl, garnish with herbs, and serve warm with the vegetables for dipping.
