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How to make the fonduta con 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.
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