October 23, 2012
- 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
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.
Crediti Foto: Agritourbook.com