Fontina DOP Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Sweat the finely chopped onion and cabbage (cook without browning), together with a few whole bay leaves. Remove bay leaves.
Purée the vegetables. Whisk in basil leaves, whole eggs and cream. Grease 4 ramekins with the rest of the butter and pour in the mixture.
Place the ramekins in a pan of water (filled to about half the height of the ramekins). Bake, covered, in a preheated 300-325° F oven (a technique called “bain marie”) until the mixture is firm.
Prepare a delicious fondue and serve together with the sformato. To prepare the fondue: Dice Fontina, place in a container, cover with milk and season with a pinch of freshly ground pepper.
Place the pan containing the cheese in another larger pan of boiling water (“bain marie”) so that the pan with the cheese is not in direct contact with the heat source.
Stir with a wooden spoon until smooth and creamy. Carefully incorporate three egg yolks, blending them in without cooking them. The fondue may be served on top of the sformato or on the hot serving dish under the sformato.