Truffle Fondue (Fonduta al Tartufo) with Fontina Cheese

Name: Truffle Fondue (Fonduta al Tartufo) with Fontina Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving
Ingredients: 4 oz fontina cheese; 4 oz milk; 2 egg yolks; fresh white or black truffle; Toasted Bread

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2
Calories
501 kcal
Course
Main Course
Cuisine
Italian

Truffle Fondue (Fonduta al Tartufo) with Fontina Cheese

Opal Clark

Report

A creamy Italian cheese fondue with truffles.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

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)

Add to Shopping List

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 Information

Show Details

Serving 1 Calories 501kcal (25%) Carbohydrates 40g (13%) Protein 27g (54%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.02g Cholesterol 256mg (85%) Sodium 825mg (34%) Potassium 313mg (9%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 856IU (17%) Vitamin C 0.1mg (0%) Calcium 495mg (50%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 501 kcal

% Daily Value*

Serving	1
Calories	501kcal	25%
Carbohydrates	40g	13%
Protein	27g	54%
Fat	27g	42%
Saturated Fat	14g	70%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.02g	1%
Cholesterol	256mg	85%
Sodium	825mg	34%
Potassium	313mg	7%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	856IU	17%
Vitamin C	0.1mg	0%
Calcium	495mg	50%
Iron	4mg	22%