October’s recipe: bread toasts with fondue, eggs and truffle

BARBERASMALLIn Piedmont, when you say Autumn, your thought tries immediately to recall the intense aroma of truffles, especially the white truffle. And alike all the dishes where the truffle is, the recipe we propose for this month is simple and rich at the same time, perfectly matching with the Barbera d’Asti from the winery La Torre di Castel Rocchero.
Ingredients for 4 people:

400 g of Fontina cheese
250 ml of milk
30 g of butter
8 eggs (4 yolks for the fondue)
4 slices of bread
Extra virgin olive oil
1 white truffle
Salt and pepper
Put the milk and the cheese cut into pieces together in a bowl and let this soften for about two hours. Meanwhile, toast the bread in the oven. Then start preparing the fondue cooking the butter and the milk with cheese in bain-marie way, constantly stirring. Mix in the four egg yolks, keeping on stirring until the cheese is completely melted. Meanwhile cook four eggs in a pan with a little olive oil. Pour the fondue into four soup plates and carefully lay one egg over each fondue and garnish with thin slices of white truffle, the toasts and some pepper.

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