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Fondue with Truffle
Fonduta con Tartufi
- Serves
4
- Difficulty
Easy
Published 1986
‘A classic Piedmontese dish featuring the excellent fontina cheese from the Vai d’Aosta with those jewels of nature - white Alba truffles. A fonduta with truffles is sheer delight, but it can also be eaten just by itself.’
Ingredients
400 g 14 oz 300 ml 10
Method
Cut the fontina into very small cubes and leave to soak in the milk for at least 4 hours. The milk should just cover the cheese. Thoroughly beat the eggs.
Melt the butter in the top of a double boiler (or a small pan over simmering water), then add the beaten egg yolks, the cheese and a little of the milk that hasn’t been absorbed by the cheese. Melt together over a very gentle heat, st
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