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.
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