The Fondue with Tartufo Bianco d'Alba is a creamy and fragrant delicacy. This cheese fondue, enriched with the precious Tartufo Bianco d'Alba, is perfect 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 the Fontal into cubes, place them in a bowl and cover them with milk
Let them rest for six hours at room temperature
Pour the cheese and milk mixture into a tall, narrow saucepan and place it over a hot bain-marie: use a whisk to help melt the Fontina
Then add five egg yolks and finish cooking, stirring constantly
After a few minutes the fondue will take on a creamy, dense texture; it's time to serve it very hot in small bowls, topped with slices of Tartufo Bianco D'alba
Fondue is a dish that should be prepared at the moment, just before serving
Recommended wine: Barolo d'annata
Saucepan
Whisk
Truffle slicer
Store the fondue in the refrigerator for up to 2 days.
The Fondue with Tartufo Bianco d'Alba is a traditional appetizer of Piedmontese cuisine.
Italy, 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 |
