Fondue with Cheese and Truffles
calories: high
category: second
cost: medium
difficulty: medium
preparation time: 02:30
Ingredients
Fontina Valdostana cheese 400 gr
Milk 200 gr
Butter 20 gr
Egg yolks 4
White truffles 1
See our
Wine Tips
for your meals
Milk 200 gr
Butter 20 gr
Egg yolks 4
White truffles 1
See our
Wine Tips
for your meals
Preparation
Slice or dice the fontina cheese finely. Put them into a bowl with the milk and let them steep for 2 hours. Put the butter into a stainless steel saucepan and as soon as it has melted, add the softened fontina cheese.
Go on stirring with a wooden spoon until the cheese is stringy. You can cook on a very low heat, otherwise on bain-marie. Add the yolks, one at a time, folding them in slowly until the fondue becomes dense and creamy.
Slice the truffles finely and arrange them on the top of the dish. Serve hot.
The Chef's tips
Blanc de Cossan is a dry 10° aromatic white wine to be served at 18°C. with your recipe.
Curiosity
The Valdostana Fontina cheese is a very tasty genuine cheese to be found in all parts of the Valle d'Aosta produced by the local farmers. It is used in many dishes in this region.
Go on stirring with a wooden spoon until the cheese is stringy. You can cook on a very low heat, otherwise on bain-marie. Add the yolks, one at a time, folding them in slowly until the fondue becomes dense and creamy.
Slice the truffles finely and arrange them on the top of the dish. Serve hot.
