Ingredients for 4 people

• 400 g Fontina
• 4 egg yolks
• 1 tbsp. wheat flour
• 250 ml milk
• White pepper
• 1 white truffle (optional)

Method

Put 400 g of diced Fontina AOP tartare at room temperature and a spoonful of wheat flour in a pan; stir well with a wooden spoon and add a glass of cold milk. Mix together and leave to rest.

Then cook the mixture over normal heat, stirring all the time with a wooden spoon; bring to heat but make sure the Fontina doesn’t boil. When the mixture is soft and runny but not over cooked remove the pan from the heat and add the 4 egg yolks: whisk the eggs in well. Keep on the heat and cook gently until the mixture takes on a velvety texture. Serve hot.

This is one of the classic dishes from the mountains. People from that country usually sprinkle Fonduta with slices white truffle. Fonduta can be used either by itself or as a dressing for fresh pasta or rice.