Fonduta With White Truffle
This indulgent Italian dish combines the rich flavors of Valle d’Aosta fontina cheese with the delicate earthiness of white truffle, resulting in a decadent and creamy fondue-like sauce. Perfect for a special occasion or an evening of indulgence, this dish is sure to impress your guests with its luxurious taste and elegant presentation. Enjoy the velvety smoothness of the fonduta poured generously over crisp and toasted whole-wheat Italian bread slices, topped with delicate shavings of aromatic white truffle. Serve this dish piping hot and savor each bite of this exquisite culinary experience.
— Constant Cookbook
Ingredients
- 1/2 lb. Valle d’Aosta fontina cheese, rind trimmed and cheese thinly sliced
- 1 cup milk
- 3 egg yolks
- 3 Tbs. unsalted butter
- 8 thin whole-wheat Italian bread slices, toasted
- 1 white truffle
Instructions
- In a shallow bowl, combine the cheese and milk, submerging the cheese fully in the milk. Cover and let stand at room temperature for 2 hours, or refrigerate for up to overnight.
- Drain off 1/2 cup of the milk and place it in a bowl with the egg yolks. Whisk until blended. Put the cheese, the remaining milk and the butter in a heatproof bowl that will fit snugly in the rim of a saucepan. Pour water to a depth of about 2 inches into the pan and bring to a simmer over medium heat. Adjust the heat so the water simmers gently, and place the bowl holding the cheese over (but not touching) the simmering water. (Alternatively, use a double boiler.) Heat, stirring often, until the cheese is melted and smooth, about 3 minutes. Slowly add the egg yolk mixture while whisking constantly. Continue cooking, whisking constantly, until slightly thickened, about 5 minutes more.
- Arrange 2 slices of toast on each plate. Pour the <i>fonduta</i> evenly over the toast. Using a truffle shaver or a vegetable peeler, thinly shave the truffle over the <i>fonduta</i>. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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