The Fondue with White Truffle from Alba is a creamy and fragrant delicacy. This cheese fondue, enriched with the prized 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 cheese from Aosta and the Fontal into cubes, place them in a bowl and cover with milk
Let them rest for six hours at room temperature
Transfer the cheese and milk mixture into a tall and narrow saucepan and place it over a hot bain-marie: use a whisk to help melt the cheeses
Then add five egg yolks and complete the cooking while stirring constantly
After a few minutes, the fondue will take on a creamy and thick appearance; it is time to serve it very hot in small bowls covered with slices of white truffle from Alba
The fondue is a dish that must be prepared just before serving
Recommended wine: Vintage Barolo
Saucepan
Whisk
Truffle Slicer
Store the fondue in the refrigerator for up to 2 days.
The Fondue with White Truffle from Alba is a traditional appetizer of Piedmontese cuisine.
Italia, Piemonte
| Energy (kcal) | 270.63 |
| Carbohydrates (g) | 3.9 |
| of which Sugars (g) | 3.9 |
| Fat (g) | 20.14 |
| of which Saturates (g) | 11.27 |
| Protein (g) | 18.64 |
| Sale (g) | 0.92 |
