Many people associate fondue with the French, perhaps because the word sounds French. However, Fondue, or fonduta, is common in Piemonte and the Val d'Aosta too. And in this case it's enriched with truffles. To serve 6 you'll need:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/3 pounds (600 g) Fontina
- 1/4 cup unsalted butter, softened
- 6 egg yolks
- 4 ounces (100 g) fresh white truffles, brushed clean and finely sliced
- 1 1/2 cups milk
Preparation:
Dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream.
At this point incorporate the yolks, one at a time, and then the butter.
Divvy the fonduta up into 6 previously heated bowls, sprinkle the shaved truffles over them, and serve with toasted bread.
Yield: 6 portions Truffle Fondue
A note: truffles are expensive and difficult to come by if they're out of season. Here's a recipe without them.
At this point incorporate the yolks, one at a time, and then the butter.
Divvy the fonduta up into 6 previously heated bowls, sprinkle the shaved truffles over them, and serve with toasted bread.
Yield: 6 portions Truffle Fondue
A note: truffles are expensive and difficult to come by if they're out of season. Here's a recipe without them.
