Taleggio-White Anchovy Fondue

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Aug 26, 2015


Taleggio-White Anchovy Fondue

Posted in : Butter, Cheese, Fondue, Plugrá on by : globalwebdesign

Taleggio-White Anchovy Fondue
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Yield Servings
Author Chef Michael Giletto
Prep time 20 minutes
Cooking time 40 minutes
Total time 1 hour


Taleggio-White Anchovy Fondue with Peppered Speck Ham Beignets & Apple Wood Bacon Sticks - a buttery, cheesy fondue appetizer to feed a crowd.


  • Taleggio-White Anchovy Fondue
  • 1 cup Butter
  • 1 shallot, peeled and finely chopped
  • 1 fillet of white anchovy, finely chopped
  • 4 tablespoons all purpose flour, sifted
  • 2 bay leaves
  • 1 cup milk, room temperature
  • 1 1/2 cups heavy cream, room temperature
  • pinch white pepper
  • Peppered Speck Ham Beignets
  • 4 tablespoons Butter
  • 8 tablespoons cream cheese
  • 1 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon nutmeg
  • 3 thin slices of speck ham, finely chopped
  • 1/2 teaspoon truffle shavings
  • Apple Wood Bacon Sticks
  • 1 pound puff pastry, store bought
  • 1 egg
  • 1/4 cup milk
  • 3 ounces cooked bacon, chopped
  • pinch tarragon


Taleggio-White Anchovy Fondue
  1. Place a large saucepan over medium-high heat. Once the saucepan is hot, gradually fold in the Plugrá European-Style Butter and let it melt down evenly. The Plugrá European-Style Butter will simmer around the edges.
  2. Fold in the shallots and sweat down until they are translucent for approximately 4 minutes.
  3. Add the anchovy and stir.
  4. Gradually whisk in the sifted flour to create a roux. Add the bay leaves and tarragon. Simmer over low heat for approximately 5 minutes.
  5. In a separate bowl, combine the milk and cream and slowly whisk into the roux. Reduce the mixture, simmering over low heat for approximately 5-10 minutes.
  6. Once the mixture has reduced, strain to remove the bay leaves and any solids.
  7. Fold in the Taleggio cheese while the mixture is hot so that it melts the cheese naturally. If it is not melting fast enough you can gently whisk it in until the cheese is smooth. Season with white pepper. Set aside and keep warm.
Peppered Speck Ham Beignets
  1. In a mixer using the paddle, mix the Plugrá European-Style Butter and cream cheese until creamed.
  2. In a separate mixing bowl combine the flour, baking powder, cornstarch, nutmeg, speck ham and truffle shavings. Slowly begin adding the dry ingredients to the Plugrá European-Style Butter and cream cheese mixture on low speed and continue mixing until all of the ingredients are combined.
  3. Once the dough comes together place the ball on a piece of plastic wrap and pat down into a small disk. Place the wrapped dough disk into the refrigerator for 2 hours.
  4. Preheat a deep fryer or a good stove top pot to 350°F.
  5. Using the chilled dough form 1" balls with your hands, working quickly or the heat from your hands will melt the dough. Begin dropping the balls into the hot oil until they are golden brown  (approximately 3-5 minutes).
  6. Remove and drain on a paper towel. Yield: 60 beignets.
Apple Wood Bacon Sticks
  1. Preheat oven to 350°F.
  2. Take puff pastry out of the refrigerator 15-20 minutes before you plan on working with it and cover with a damp cloth while resting to get it to room temperature. Roll out the rested pastry to 15" x 15".
  3. Whisk eggs and milk together. Brush one half of the puff pastry with the egg wash to seal the pastry. Sprinkle the cooked, chopped bacon over the egg-washed side of the pastry. Fold the pastry in half, covering the bacon, and press firmly around the edges to close. Place the puff pastry on a parchment lined baking sheet.
  4. Starting at one corner use a fluted cutter to cut the pastry into strips on a diagonal. Egg wash the top of the pastry strips to seal.
  5. Bake in preheated oven for 15-20 minutes or until golden brown on top. Yield: 15-20 sticks.


Serving Suggestion: Place the fondue mixture in a fondue pot and serve the Peppered Speck Ham Beignets and Apple Wood Bacon Sticks.