Ranieri fondue
Instructions
Mince well all cheeses.
Focus (Bain-Marie), butter (1 tablespoon) with two tablespoons of flour.
Melt, add a little milk.
When it begins to thicken (as in bechamel) add all the milk, take the boil and pour the cheese.
Turn with wooden spoon (the fire must be very low).
When the mixture begins to spin, raise the heat and stir very vividly.
Add one after another the yolks (leave some time between the yolk and the other) and a little ' pepper.
Is a cream a bit grainy.
Serve with Ateleta truffles (to taste, along with pepper, add the cinnamon).
Ingredients and dosing for 4 persons
- 100 g of sheep's ricotta
- 100 g of fresh pecorino cheese
- 100 g of semi-aged cheese grated
- 100 g of cheese fresh cheese
- 3 eggs
- 1 pinch of cinnamon
- 100 g of butter
- 2 tablespoons of flour
- 200 g of milk
- Salt
- Pepper