After last week’s snow storm, and Tuesday’s record temperatures (we hit a record low of 4 degrees Farenheit or -15 C here in New York City), several friends emailed us or called us from Italy expressing concern for our safety and comfort. We loved the attention, but don’t worry…. we are a tough breed! (here is what we have been doing:)
Of course, after a couple of hours of frozen fun at the park, we headed home to warm up by the fireplace ! In most families,a nice cup of hot chocolate with marshmallows would be in order. But my 7-year-old is the kind of kid who, asked by a friend’s mom at snack time: “Do you eat parmesan cheese?” replied: “Would you mind cutting it into shavings and add honey and pears on the side?”. So here is what we settled on.
My Italian fondue recipe hails from Valle d’Aosta, the smallest of all Italian regions, but dominated by two of Europe’s top peaks—Monte Bianco (aka Mont Blanc) and Monte Cervino (aka the Matterhorn) on its borders with France and Switzerland. Skiing down such impressive slopes requires serious refueling, or at least I like to think so! Fonduta Valdostana is even simpler than Swiss Fondue. No wine or kirsch here, just a good pound of fontina (or other good melting cheese), milk and egg yolks. The calequons, those little fondue sets with the tiny forks are really cute, and I couldn’t resist buying one at Zabar’s, but come on – all you really need is a double-boiler made by layering two regular saucepans.
Even if you are not a health food nut, the combination of lots of butter with cheese and bread cubes might induce some feeling of guilt. That’s where the egg yolks come in handy, because at least you are having some extra protein. Besides the bread cubes, you can dip stuff like steamed baby potatoes, slightly steamed cauliflower florets, red peppers, zucchini and pear slices, steamed broccoli or cauliflower or whatever fruit or vegetable you’re in the mood for. I find that when I add fruit and veggies to the standard Italian or French bread cubes, I can tell myself that I’m having a perfectly balanced meal. Of course, don’t forget a steaming cup of mulled wine!