Time
50 minutes
Difficulty
Difficult
Course
Second Courses
Italian Region
Ingredients
Servings 4
- 1 lb Fontina cheese
- milk, whole
- 1 oz butter
- 4 egg yolks
- white truffle
- bread
- salt and pepper
Preparation
30 minutes preparation + 20 minutes cooking
Leave the Fontina cut into slices and covered with a little milk in a receptacle overnight. In a casserole, cook (without bringing to the boil) in a baine marie, the butter, beaten yolks and the Fontina softened in milk, mixing with a wooden spoon until it forms a dense cream. Serve in a terracotta bowl with slices of bread fried in butter and slivers of white truffle.
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