Fontina Fonduta with Truffle

Name: Fontina Fonduta with Truffle
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Italian
Ingredients: 1 Garlic clove; 500 g Fontina; 80 g Parmesan; 250 ml Milk; 2 tbsp Cornstarch; 1 tsp Lemon juice; to taste Black pepper; a pinch Nutmeg; 30 g Butter; 2 Egg yolks; 1 tsp Truffle oil; for serving Grilled bread; for serving Steamed asparagus; for serving Bread cubes

2 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Silky fontina fonduta is one of the gentlest, most elegant cheese dips around, and a hint of truffle makes it feel restaurant-worthy.

Serves: 4 people

Preparation time: 25 min

Ingredients

Garlic clove – 1
Fontina – 500 g
Parmesan – 80 g
Milk – 250 ml
Cornstarch – 2 tbsp
Lemon juice – 1 tsp
Black pepper – to taste
Nutmeg – a pinch
Butter – 30 g
Egg yolks – 2
Truffle oil – 1 tsp
Grilled bread – for serving
Steamed asparagus – for serving
Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter. Whisk the egg yolks in a bowl and set them aside so they are ready to enrich the sauce later.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the milk and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Take the pan off the heat before stirring in the yolks, butter and truffle oil so the fonduta stays velvety instead of scrambling. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the Italian fontina fonduta stays molten instead of separating.