Fonduta

Fonduta

8 oz. Fontina
2 cups milk
salt
4 egg yolks
8 oz. butter
white truffle (optional)

Cut Fontina in small cubes, drop it in a double boiler and add half of the milk. When the cheese starts melting, add a pinch of salt and stir constantly.

In the meantime, warm the rest of the milk in another saucepan. Add the beaten egg yolks, the butter and stir. When the mixtures of Fontina and milk are creamy enough, combine them together. Stir constantly to obtain a creamy thick mixture.

Fonduta can be used either by itself or as a dressing for fresh pasta, such as tagliolini, tortelli or rice.

Note: You can also sprinkle fonduta with sliced white truffles.