How to make Piedmontese fondue, with fontina from Valle d'Aosta, Alba white truffle, egg yolks, butter, milk, freshly ground white pepper.
Ingredients for 4 people
- 400 g of fontina from the Aosta Valley
- 200 g of milk
- 4 egg yolks
- 30 g of butter
- 1 white truffle from Alba finely sliced
- freshly ground white pepper
How to prepare Piedmontese fondue with truffles
Cut the cheese into very small dice and place them in a crock pot with not too high edges.
Cover the cheese with cold milk and let the mixture rest in a cool place (not in the refrigerator) for at least four hours.
After removing the fontina nuts from the milk and drain them well, remove the milk, return the fontina with the butter, egg yolks and freshly ground white pepper to the same container.
Cook everything in a bain-marie, over low heat, stirring constantly and slowly with a wooden spoon, until a creamy and dense, but not stringy, mixture is obtained.
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It is important that the water in the water bath boils only, but never boils.
Pour the fondue into the appropriate individual crock bowls and sprinkle them with finely sliced white truffle from Alba.
