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Ingredients for 4 people
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- 14 ounces Fontina cheese
- 1 cup whole milk
- 1 ½ tablespoons butter
- 4 egg yolks
- white truffle to taste
- crostoni (toasted bread slices)
- as desired
Le Ricette
Valdostana-style Fondue
di Academia Barilla
PREPARATION TIME
50 min
50 min
TYPE
Main course
Main course
Tags
Ingredients for 4 people
14 ounces Fontina cheese
1 cup whole milk
1 ½ tablespoons butter
4 egg yolks
white truffle to taste
crostoni (toasted bread slices)
as desired
Ingredients
Fontina DOP
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Preparation 30 minutes preparation + 20 minutes cooking
Cut the Fontina into slices or cubes. Place in a container, cover with milk and set aside for at least 2 or 3 hours.
Place a pan of water on the burner to create a bain marie. Place a saucepan in the larger pan. Add the butter and, when melted, add the softened Fontina and the milk, whisking until the cheese begins to melt.
Add the egg yolks and continue to cook, constantly stirring until smooth and creamy. Serve in terracotta bowls, surrounded by crostoni, garnished with shaved white truffle.
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