- 1 kg of fontina cheese
- ten egg yolks
- 100 gr butter
- white truffles from Alba (optimum is 20-30 gr pro-capite)
What to prepare
- A narrow and tall casserole
- a casserole with a round bottom for the bain-maria
- a wooden spoon
Dice the fontina cheese and place in a tall container covering it with milk.
Let it rest for a few hours. Put in a pot 100 grams of butter every 100 grams of fontina cheese and an egg yolk; add the cheese in the container with all the milk, place the pot in another pan with boiling water and briskly blend with a wooden spoon; the fontina will melt and will tend to harden again.
When it becomes a thick sauce, take it out of the bain-marie and serve very hot sprinkled with slices of truffle.
Shopping tips by Langhe.net
Crediti Foto: Agritourbook.com