Fonduta

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1/2 cup milk
1/2 cup heavy cream
1/2 lb. fontina cheese, shredded
4 tbsp. butter
4 egg yolks
1/2 tsp. freshly ground white pepper
Crusty bread, cut into 1/2-inch chunks
1 med. white truffle

INSTRUCTIONS

Place milk, cream and cheese in a pot and allow to stand at room temperature for 2 hours. Place butter in a fondue pan and, over medium heat, whisk in cheese and milk mixture, without allowing to boil, a tbsp. at a time. When all the cheese has been added, remove from heat and whisk in yolks, one at time. Season with white pepper and shave white truffles over top of pot. Dip in bread and enjoy.

CHEF COMMENTS

The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with Parmigiano table-side.

Tagged: cheesedishes, italian add tags

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