Ricotta and courgette quenelles with Fontina fondue

Ingredients

• 200 gplain flour
• 120 gfinely grated Grana
• 400 gcourgettes
• 2eggs
• 500 gricotta
• 1 clovegarlic
• 1small spring onion
• a pinchnutmeg
• to tastesalt
• to tasteblack pepper
• 300 gFontina, diced
• 400 gmilk
• 1egg yolk
• 30 gbutter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the courgettes

   Wash the courgettes and trim off the ends. Boil them for 10 minutes in a little salted water, drain, then chop finely with a mezzaluna or knife.

2. 2

   Fry the vegetables

   Fry the courgettes in a pan with butter, the garlic clove and the chopped spring onion.

3. 3

   Mix the quenelle base

   Tip the courgettes into a bowl and mix with the flour, ricotta, Grana, eggs, nutmeg, salt and pepper.

4. 4

   Soak the Fontina

   To make the fondue, leave the diced Fontina to soften in the milk for one hour.

5. 5

   Heat the fondue

   Pour the Fontina and milk into a small pan and cook in a bain-marie with the butter, salt and pepper.

6. 6

   Finish the sauce

   As soon as the cheese has melted, remove it from the heat and stir in the egg yolk thoroughly.

7. 7

   Shape the mixture

   Take a little of the mixture with a wet spoon and press it together using a second wet spoon.

8. 8

   Poach the quenelles

   Pass the mixture from spoon to spoon to shape it into small oval dumplings. Once shaped, boil the quenelles in salted water.

9. 9

   Add the fondue

   As soon as the quenelles rise to the surface, lift them out with a slotted spoon and transfer them to a pan with the Fontina fondue.

10. 10

    Serve straight away

    Let the quenelles take on the flavour of the fondue for two minutes, then sprinkle with Parmesan. Serve immediately.

What are ricotta and courgette quenelles?

Quenelles are oval-shaped portions made by shaping a soft mixture between two spoons. This Italian version combines ricotta and courgette, then serves the dumplings in a Fontina fondue.

The recipe brings together familiar northern Italian ingredients: ricotta for a delicate base and Fontina for a smooth, savoury sauce. The courgettes add moisture and a mild vegetable flavour, while Grana and nutmeg season the dumpling mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 34g protein, 47g carbs, 39g fat.

The flour and courgettes contribute most of the carbohydrates, while ricotta, eggs and cheese supply much of the protein. Fontina, ricotta and butter account for much of the fat; balance the plate with a generous green salad or vegetables.

The ingredients that matter

Courgettes: boiling and chopping them before frying softens them and helps them blend into the ricotta mixture. Drain them well so excess water does not loosen the mixture.

Ricotta and flour: these form the body of the quenelles, with egg and grated Grana helping bind and flavour them. Use well-drained ricotta if it looks particularly wet.

Fontina: soaking the diced cheese in milk helps it soften before it is heated gently into a fondue. The recipe also uses butter, salt and pepper to finish the sauce.

Shaping soft quenelles

Wet both spoons before shaping; this makes the mixture less likely to cling. Scoop a small amount, press it between the spoons, and pass it back and forth until it forms an oval.

Keep the portions modest and similarly sized so they cook at roughly the same rate. If the mixture is difficult to handle, wet the spoons again rather than adding extra flour.

Getting the fondue smooth

Gentle heat is important when melting Fontina with milk. Use a bain-marie and stir as the cheese melts, rather than letting the mixture boil.

Take the pan off the heat before adding the egg yolk, then stir it in thoroughly. This helps the yolk blend into the hot cheese without cooking into lumps.

How to tell when they are done

The quenelles are ready to lift out when they rise to the surface of the salted boiling water. Use a slotted spoon so they can drain before going into the fondue.

Once in the sauce, give them two minutes to take on its flavour, then serve promptly. The dumplings should remain tender and hold their oval shape.

Timing and preparation

The recipe lists a total time of 50 minutes, but the Fontina needs to soak in milk for one hour. Allow for that soaking time when planning, or begin it ahead of the other preparation.

The courgette mixture and fondue can be prepared while the soaking cheese is readying, but shape and boil the quenelles close to serving time for the best texture.

What to serve alongside

Serve the quenelles immediately while the Fontina fondue is warm and fluid. A crisp green salad or lightly dressed leaves provide a fresh contrast to the rich cheese sauce.

For a fuller meal, add steamed green vegetables or a simple side of seasonal vegetables. Keep accompaniments lightly seasoned so they do not compete with the fondue.

Recipe notes & tips

• Drain the boiled courgettes thoroughly before chopping and frying them.
• Use wet spoons to shape the quenelles cleanly.
• Keep the fondue over gentle bain-marie heat as the Fontina melts.
• Stir the egg yolk into the fondue only after taking it off the heat.
• Lift the quenelles out as soon as they rise, using a slotted spoon.

Variations

• Herb finish: add chopped parsley to the quenelle mixture for a fresh note.
• Peppery sauce: add a little extra black pepper to the Fontina fondue.
• Extra greens: serve with lightly steamed green beans or broccoli.
• Different cheese: use another good-melting cheese in place of Fontina for a different fondue flavour.
• Crisp topping: finish with a little extra grated Grana for a more savoury top.

Common mistakes to avoid

• Wet courgette mixture: drain the courgettes well after boiling so the dumpling mixture does not become loose.
• Fondue too hot: keep the cheese over gentle bain-marie heat and avoid letting it boil.
• Lumpy egg yolk: remove the fondue from the heat before stirring in the yolk.
• Sticky spoons: wet both spoons again whenever the mixture starts to cling.
• Overcooked quenelles: take them out of the water as soon as they float to the surface.

How to store

Store leftover quenelles and fondue in a covered container in the fridge and eat within 2 days. Reheat gently in a pan over low heat, adding a small splash of milk if the sauce has thickened; avoid boiling.

Frequently asked questions