- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 pound fontina, shredded
- 4 tablespoons butter
- 4 egg yolks
- 1/2 teaspoon freshly ground white pepper
- Crusty bread, cut into 1/2 inch chunks
- 1 medium white truffle
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 tableside.
Recipe Courtesy of Mario Batali