Truffle Fondue (Fonduta al Tartufo) with Fontina Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
501 kcal
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Course
Main Course
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Cuisine
Italian
Truffle Fondue (Fonduta al Tartufo) with Fontina Cheese
Description
The Truffle Fondue recipe uses Italian Fontina cheese combined with milk and egg yolks to create a smooth, creamy fondue enhanced with white or black truffles or truffle purée for a refined earthiness. The preparation requires a gentle heat using a bain marie so the cheese melts slowly and evenly without separating. Gradual addition of milk helps maintain an emulsified texture. Tempering the egg yolks prevents curdling and thickens the sauce to a luscious consistency.
This fondue is best served warm immediately, accompanied by toasted bread for dipping. The mild, nutty flavor of Fontina blends with the subtle truffle aroma to create a sophisticated, indulgent starter or snack.
To ensure a successful result, follow the stepwise process carefully to avoid overheating and cheese separation. Patience in slowly adding milk and gentle whisking are essential. Homemade or quality store-bought bread complements the rich fondue well.
Ingredients
- 4 oz fontina cheese (from Italy)
- 4 oz milk
- 2 egg yolk
- white truffle or truffle purée, truffles in a jar, truffle powder, as needed, or black truffle, fresh
- bread to serve, toasted
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
- Use quality bread like homemade or a good quality baguette toasted for dipping alongside the fondue.
- Follow the melting steps closely to avoid the cheese clumping or separating; slow, gradual addition of milk is important.
- Cook the mixture gently over low heat using a bain marie to prevent curdling and maintain an even, creamy texture.
- The recipe is adapted from Paolo Affori and requires precise technique for best results.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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