1/2 cup milk
1/2 cup heavy cream
1/2 pound fontina cheese
4 tablespoons butter
4 egg yolks
1/2 teaspoon freshly-ground white pepper
Crusty bread
1 medium white truffle
Directions: one line for each direction. When saved the lines will be numbered.
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 tablespoon 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.
The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with Parmigiano table-side.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 503
Calories from Fat 82.3%
Total Fat
46g
Cholesterol
354mg
Sodium
604mg
Carbohydrate
3g
Dietary Fiber
0g
Protein
19g
Exchanges: 2 Lean Meat
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5744) - from the TV FOOD NETWORK
