Fonduta al Tartufo
     Fondue with Truffle
This is one of the most typical and tasty Piemontese dishes. It must be cooked in a double boiler because the cheese and eggs can easily curdle. Fonduta must be served very hot.

12 oz fontina or Gruyère cheese, thinly sliced

2 cups cold milk

salt

5 egg yolks 

3 tbsp butter, softened

1 white truffle (1 oz) or 1 tbsp truffle oil

Place the cheese slices in a deep dish. Cover with milk and let sit for a couple of hours. Drain the milk, reserving 1/4 cup. Place the cheese in the top of a double boiler with a little salt, and heat over simmering water, stirring constantly with a whisk, until melted and smooth. Heat the reserved milk, and mix with the egg yolks and butter. Stir rapidly into the melted cheese until the mixture is smooth and creamy.
     Pour the mixture into a well-heated serving dish. Shave the truffle very thinly over the top and serve at once.
     If you use truffle oil instead of the fresh truffle, add it to the egg yolks along with the butter, and reduce the amount of butter to 2 tbsp.
 
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