Recipes

Fonduta with white truffle of Alba

October 8, 2012

Ingredients

  • 200 g fontina d’Aosta cheese
  • 200 g fontal cheese
  • 2 glasses milk
  • 5 egg yolks
  • Alba white truffle

Procedure

Cube the Fontina d’Aosta and Fontal, put them in a bowl and cover them with milk.

Let them rest six hours, then put the cheese and milk mixture into a tall pot and put it in a hot bain-marie until the cheese is melted.

Then add five egg yolks and cook some more time, always stirring.

After some minutes, the fonduta will become creamy and dense; you can now serve it, very hot, into little pots, covered with thin slices of truffle.

Fonduta has to be made immediately before serving it; it cannot wait.

Shopping tips by Langhe.net

On Shop.Langhe.net, our online store, you can buy the white truffle of Alba and the black truffle. The fresh truffles are shipped directly to your home.