- 1 1/3 pounds (600 g) Fontina Valle d’Aosta
- 1/4 cup unsalted butter, softened
- 6 egg yolks
- 4 ounces (100 g) fresh white truffles
- 1 1/2 cups milk
How to make the Fonduta coi tartufi:
Dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream.
At this point incorporate the yolks, one at a time, and then the butter.
Divvy the fonduta up into 6 previously heated bowls, sprinkle the shaved truffles over them, and serve the fonduta con tartufi with toasted bread.