Piedmontese Fonduta with White Truffle and Toasted Bread

The great winter classic of Piedmont

Piedmontese fonduta with white truffle is a dish whose apparent simplicity conceals precise technique. Four ingredients — Fontina, milk, eggs, truffle — that, combined correctly, create one of Italian gastronomy's most memorable experiences.

Ingredients (serves 4)

• 400 g Fontina DOP, rind removed and cut into small pieces
• 200 ml fresh whole milk
• 4 egg yolks
• 30 g butter
• 20–25 g fresh white truffle
• White salt to taste
• For crostini: rustic bread, extra virgin olive oil

Method

The evening before: place Fontina pieces in a bowl with the milk. Cover and refrigerate for at least 8 hours. This softens the cheese and ensures a smoother fonduta.

The fonduta: drain the Fontina, reserving the milk. In a bain-marie saucepan, melt the butter over very low heat. Add the Fontina, stirring constantly with a silicone spatula. Once melted and smooth, add the milk gradually.

The yolks: whisk yolks with a pinch of salt. Remove from heat and quickly incorporate yolks into the fonduta. Return to bain-marie for 2–3 minutes: the fonduta should thicken slightly without scrambling the eggs.

Serve: pour hot fonduta into prewarmed individual bowls. Using a truffle slicer, shave generous slices of white truffle directly over each portion. Serve with toasted bread for dipping.

Never add white truffle during cooking — excessive heat volatilises the most precious aromatic compounds. Always slice at the last moment directly over the hot dish.

Order your fresh white truffle for this winter recipe.