Antonio Carluccio

Fondue with Truffle

Fonduta con Tartufi

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘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) fontina cheese
  • 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