Piedmontese Fondue with White Truffle Purée
Serves 4: 300 g Fontina cheese, 150 ml milk, 2 egg yolks, 20 g butter, Morra White Truffle Purée.
Slowly melt the Fontina cheese with the milk until creamy. Stir in the egg yolks and butter, being careful not to let it boil.
Remove from heat, add a small amount of White Truffle Purée, and serve immediately with crostini.
For this recipe, we used…
Exclusive recipe: prepared with prized white truffles. A base of butter, meat stock and Parmesan cheese completes this speciality. Recommended for toast, bruschetta, rice and pasta dishes, main courses featuring meat or fish. Especially suitable for adding flavour to omelettes and fillings. Also available in 40 g format.
Ingredients
Minced white truffle (Tuber magnatum Pico) 71%, cream (cow's milk cream), extra virgin olive oil, salt, corn starch, flavouring, garlic, white pepper
Nutritional values
Energy (kJ - kcal) 486/117
Fats (g) 7.8
Of which saturated fats (g) 4.9
Carbohydrates (g) 4.3 Of which sugars (g) 2.2
Fibre (g) 7
Protein (g) 4
