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pizza domenica provolone fonduta reverse engineer
Posted on 7/16/15 at 10:51 am
Posted on 7/16/15 at 10:51 am
Okay, since the mighty FDB produced the Peche smoked tuna dip recipe in a trice, can you guys help me with the provolone fonduta from Pizza Domenica? It's fluffy, slightly melting, not sticky or heavy. Butter whipped w/melted provolone? Mascarpone whipped w/cheese? I can't seem to get it right, everything I've tried has been too sticky/melty.
3
Posted on 7/16/15 at 10:53 am to hungryone
I recall the garlic fonduta when they first opened. I asked Alon what it was and he said, "whipped cream with garlic"
This post was edited on 7/16/15 at 10:55 am
Posted on 7/16/15 at 10:59 am to BlackenedOut
quote:
I asked Alon what it was and he said, "whipped cream with garlic"
Ha. No wonder I can't get it right. It is credited on the menu as "provolone fonduta". Will try the WC & garlic...I knew it was too damn fluffy to be cheese.
Posted on 7/16/15 at 11:02 am to hungryone
Thr garlic fonduta doesnt taste like the garlic is roasted. I imagine you could soak chopped garlic in some cream say overnight. Strain and then whip. Add some salt.
Provolone fonduta might be similar just soaking provolone in the cream, but not sure.
Provolone fonduta might be similar just soaking provolone in the cream, but not sure.
Posted on 7/16/15 at 11:09 am to BlackenedOut
quote:
Provolone fonduta might be similar just soaking provolone in the cream, but not sure.
Excellent suggestion. Gonna go buy a quart of heavy cream and get to soakin' n whippin'.
Posted on 7/16/15 at 12:49 pm to hungryone
They use a whipped cream maker/cannister that runs off of CO2 to aerate it.
Posted on 7/16/15 at 2:22 pm to hungryone
quote:
since the mighty FDB produced the Peche smoked tuna dip recipe in a trice
Link?
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