Fonduta con Tartufi

Name: Fonduta con Tartufi (Cheese fondue with truffles)
Cuisine: Italian
Ingredients: 300 g (10 oz) Fontina cheese; 300 ml (½ pint) single cream; 4 egg yolks; 1 good-sized (30-50 g/1-2 oz) fresh white truffle, cleaned; Toasted country bread or plain-cooked potatoes, boiled or baked; Toasted country bread or plain-cooked potatoes, boiled or baked; Unsalted butter

Cheese fondue with truffles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

If you can lay your hands on a fresh “magnato”, ask three of your best friends to share the feast — as with a pound of caviar, four is the maximum number to one good-sized truffle. If necessary, you can replace the Fontina with half Gruyère and half Emmenthal cheese.

Ingredients

300 g (10 oz) Fontina cheese
300 ml (½

Europe
Italy
Starter
Vegetarian

Method

Chop the cheese into tiny pieces with a sharp knife — worth the effort since it produces a smoother mix than if you grate it, but a food processor will do the job in no time.

Put the cheese into a basin with the milk warmed to blood heat. Stand the basin over a saucepanful of boiling water. Cover it with a clean cloth. The milk and cheese must be kept warm on the side of the stove for a