Prep 30 mins
Cook 15 mins
A traditional Piedmontese fondue made with fontina cheese. The dish is as good as the quality of the cheese. The preparation time does not include the steeping of the cheese. Thanks to Ada Boni. Some recipes that I have found on the Net in Italian suggest 4 egg yolks. To balance the richness of the dish, a simple green salad, fruit and biscotti would be ideal accompaniments.
- 340.19 g Fontina cheese
- milk, to cover
- 6 egg yolks, well beaten
- 118.29 ml butter
- 1 white truffle, thinly sliced (or a drop of truffle oil) (optional)
- white pepper, to taste
- 6 slice bread, toasted and cut into points
- Pare off the rind and cut the cheese into small dice. Put into the bowl of a double boiler, cover with milk (the milk should barely cover the cheese) and leave to steep for at least 8 hours or overnight.
- In the bottom half of the double boiler, heat the water until it is hot but not boiling. Place the bowl over the water and add the egg yolks and the butter.Cook over low heat, stirring constantly but leisurely with a wooden spoon.
- The moment the cheese is smooth and creamy, pour it into deep heated plates or shallow bowls and sprinkle them with truffle and pepper. Serve with the toast points.