Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 110 minuti |
Ingredients
| 400 g | fontina |
| 4 | egg yolks |
| q.b | black pepper |
| black truffle | |
| 30 g | butter |
| 400 mL | Whole Milk UHT Microfiltered Sterilgarda |
| q.b | toasted bread croutons |
Preparation
- Remove the rind from the Fontina, cut it into thin slices and collect them in a bowl, pour in the Sterilgarda UHT Microfiltered Whole Milk (until it covers the Fontina) and leave to rest for an hour.
- Remove the fontina from the Sterilgarda UHT Microfiltered Whole Milk and transfer it to a heavy-bottomed saucepan.
- Add the cold butter cut into pieces.
- Place the container in a bain-marie and let the cheese melt.
- Once the cheese has melted and reached a creamy consistency, add one egg yolk at a time, mixing quickly.
- Leave it in a bain-marie again for about 2-3 minutes and make sure that the mixture reaches a velvety appearance.
- Season with desired amount of black pepper.
- Remove from the bain-marie and pour the fondue into the appropriate bowls kept warm.
- Sprinkle the surface with thin slices of truffle and serve with toasted bread croutons on the side.
Blanch the peas until tender. Drain and set aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer ...
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