Fonduta piemontese
Instructions
Cut the fontina in cubes, collect them in a bowl and cover with milk.
Let soften for at least 2 hours.
In a saucepan melt the butter in a double boiler, add the fontina cheese with milk, egg yolks and cream.
keep on stirring until cheese is completely melted.
Adjust the salt in moderation.
Bake again for 5 minutes without the mixture reaches a boil.
Pour into holsters, sprinkle slices of white truffle and accompanied with triangles of bread lightly toasted.
Accompanying wines: Valle d'Aosta DOC, Petit Rouge Rosso Piceno DOC, Cilento Rosso DOC.
Ingredients and dosing for 4 persons
- 400 g of fontina cheese
- 4 egg yolks
- 30 g of butter
- 25 cl of milk
- White truffle
- Bread
- Salt