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Fonduta coi tartufi
Fondue with truffles
Ingredients |
- 1 1/3 pounds (600 g) Fontina Valle d'Aosta
- 1/4 cup unsalted butter, softened
- 6 egg yolks
- 4 ounces (100 g) fresh white truffles
- 1 1/2 cups milk
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Preparation |
How to make the Fonduta coi tartufi:
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 the fonduta con tartufi with toasted bread.
Serves 6
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1997-2010 © Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy.
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