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 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 become creamy and thick; it's time to serve it piping hot in small bowls covered with slices of white truffle from Alba
The fondue is a dish that should 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 |
