Truffle Fondue (Fonduta al Tartufo) with Fontina Cheese
A creamy Italian cheese fondue with truffles.
Equipment
- 1 small fondue pot (optional)
- 1 truffle slicer (optional)
Ingredients
- 4 oz Fontina cheese (from Italy)
- 4 oz milk
- 2 egg yolks
- fresh white or black truffle (or truffle purée, truffles in a jar, truffle powder, as needed)
- toasted bread (to serve)
Instructions
- In a heatproof or glass bowl, put the grated cheese and half of the milk and let stand for an hour.
- Place the bowl with the cheese and milk into a pot with water so that you have a bain marie (the water should be half way up the bowl and the bowl shouldn't touch the bottom of the pan). Heat the water over low heat to melt the cheese and milk.
- When the cheese is half melted, add more of the milk a little at a time to incorporate it evenly.
- Keep stirring (or whisking) until the cheese has melted completely the mixture has a uniform consistency.
- In a separate bowl, whisk the egg yolk, then add a spoonful of the milk and cheese mixture to temper the egg. Add a few more tablespoonfuls and whisk well.
- Gently and slowly whisk the egg mixture back into the bowl in the pot. You don't want the mixture to curdle or boil, which can happen if the heat is too high, or you add the mixture too quickly.
- Keep whisking over the heat for a few minutes until the fondue has thickened.
- Remove from heat and arrange where you'd like to serve it or transfer to a small fondue pot (this is a small amount so it's not necessary to use one).
- Next, either slice the truffle (with a truffle slicer) over the fondue, or add the truffle product(s) of your choice.
- Serve with lots of toasted bread.
Notes
- Make some homemade bread to enjoy with this fondue, or buy a good quality loaf or baguette.
- Note: don't improvise this recipe. I made it several times, and it has a tendency for the cheese to melt into a mass separate from the milk. I discovered that adding the milk slowly works much better. So the directions are written as they are for a reason.
- Recipe is adapted from Paolo Affori in ITALIAN FOOD ARTISANS by Pamela Sheldon Johns.
Nutrition
Serving: 1 | Calories: 501kcal | Carbohydrates: 40g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 256mg | Sodium: 825mg | Potassium: 313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 0.1mg | Calcium: 495mg | Iron: 4mg
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