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Fondue with White Truffle from Alba is a creamy and fragrant delicacy. This cheese fondue, enriched with precious white truffle from Alba, is perfect to enjoy as an appetizer or as a main course. Its preparation is very simple and requires few ingredients, but the final result is incredibly delicious. The melted cheese blends with the white truffle, creating a unique and irresistible combination of flavors.
Cut the Fontina d'Aosta and Fontal into cubes, place them in a bowl and cover them with milk.
Let them rest for six hours at room temperature.
Transfer the cheese and milk mixture into a tall, narrow saucepan and place it over a hot bain-marie: use the whisk to melt the Fontina cheeses.
Then add five egg yolks and finish cooking, stirring constantly.
After a few minutes the fondue will take on a creamy, thick appearance; it is time to serve it piping hot in small bowls covered with shavings of white truffle from Alba.
The fondue is a dish that must be prepared at the last moment, just before serving.
Recommended wine: vintage Barolo
Saucepan
Whisk
Truffle slicer
Store the fondue in the refrigerator for up to 2 days.
Fondue with White Truffle from Alba is a traditional appetizer of Piedmontese cuisine.
Italia, Piemonte
| Energy (kcal) | 196 |
| Carbohydrates (g) | 3.1 |
| of which sugars (g) | 2.86 |
| Fat (g) | 14.1 |
| of which saturates (g) | 9.07 |
| Protein (g) | 14.35 |
| Salt (g) | 0.79 |
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