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Recipes

Fondue with truffles

October 23, 2012

Ingredients

  • 1 kg of fontina cheese
  • milk
  • 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

Procedure

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

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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