Cheese Nuggets

• 6 tbsp butter
• 1/3 cup plus 1 tbsp all-purpose flour, plus extra for dusting
• 2½ cups milk
• 2 large eggs, beaten, plus 3 large egg yolks
• 2 cups grated Emmental or Swiss cheese
• Salt and freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 cup fresh breadcrumbs
• 2/3 cup oil

FOR THE SPICY PEPPER DIP

• 1 tbsp olive oil
  
  

  Prepare Ahead:

  The cheese mixture (without breading) and dip can made 1 day ahead and stored, covered, in the refrigerator.

  1. To prepare the nuggets, melt the butter in a saucepan over low heat. Whisk in the flour and cook without browning for 1 minute. Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick. Return the heat to low and simmer gently, whisking often, for 5 minutes.

  2. Remove the saucepan from the heat and beat in the egg yolks, one at a time. Sir in the cheese, then season with salt, pepper, and nutmeg. Spread out the mixture in a shallow rectangular dish in a layer about ¾ in (2cm) deep, smoothing the top. Cover with plastic wrap and refrigerate for at least 8 hours.

  3. Cut the mixture into pieces about ¾ × 2in (2 × 5cm), then shape into nuggets. Roll in flour, dip in beaten egg, then roll in the bread crumbs until coated. Chill on wax paper for 1 hour.

  4. To make the dip, heat the oil in a frying pan over medium heat. Add the red pepper, chile, and garlic and cook, stirring often, about 4 minutes, until softened, Add the tomatoes and sugar, cover, and simmer for 30 minutes. Purèe in a blender, then add the cream.

  5. Heat the vegetable oil in a frying pan over high heat until shimmering. In batches, fry the nuggets, turning often, about 3 minutes, until golden brown. Transfer to paper towels to drain. Serve hot or warm, with the dip.

  VARIATION

  Herbed Cheese Nuggets:

  Stir in 2 tablespoons chopped parsley, chives, and/or thyme with the cheese. Substitute Gruyére or sharp Cheddar for the Emmental, if you wish.