Ingredients
¾lbFontina
1¼cupmilk
3egg yolks
3tbspbutter
1¼tspsalt
½tspfresh-ground black pepper
1lbfusilli
1½lbszucchini
Preparation
In a medium heatproof bowl, combine the grated cheese and the milk. Allow the mixture to stand for 20 minutes and then drain off the milk, reserving ¼ cup.
Set the bowl with the cheese over a saucepan of barely simmering water, or transfer the cheese to the top of a double boiler. Whisk for about 5 minutes until the cheese melts.
In a small bowl, whisk together the egg yolks and the reserved ¼ cup milk and add to the melted cheese with the butter, whisking. The mixture will separate.
Add the salt and pepper and continue whisking for about 3 minutes longer until the sauce is almost smooth. Do not cook too long or the mixture will curdle. The sauce will not be completely smooth.
Meanwhile, in a large pot of boiling, salted water, cook the fusilli for 10 minutes. Add the zucchini and bring it back to a boil.
Cook for about 3 minutes longer until the zucchini and pasta are just done. Drain.
Toss with the fondue.
