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In a deep, medium saucepan slowly whisk the milk into the flour until smooth. Bring to a simmer over low heat, whisking often. Gradually add the cheese, stirring to melt each addition before adding another. Rub the inside of a 1 quart slow cooker with the garlic glove, and discard the garlic. Whisk the egg yolks and pepper together in the slow cooker. Gradually beat in the cheese mixture. The slow cooker will keep the fonduto at proper serving temperature for about 2 hours. Serve with breadsticks and crudités for dipping.
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