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What You Need:
(Serving Size: 4 to 6)
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1 pound imported Fontina or Gruyere cheese, cut in small chunks (about 4 cups)
1 teaspoon cornstarch dissolved in ½ cup milk
¼ teaspoon salt
1/8 teaspoon white pepper
3 egg yolks
1 canned white truffle, sliced paper thin (optional)
4 to 6 slices white French or Italian bread toasted, buttered and cut diagonally into triangles
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Translate this recipe:
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| How To Cook: |
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1. Put the small chunks of cheese, the cornstarch and milk mixture, and salt and pepper into a heavy 2- to 3-quart saucepan.
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2. Cook over low heat, stirring constantly, for about 5 minutes, or until the cheese melts; it will probably be somewhat stringy.
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3. Beat the egg yolks very lightly for a few seconds with a whisk or a rotary or portable electric beater. Spoon about ¼ cup of the hot cheese mixture into the yolks and beat them vigorously.
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4. Pour the mixture slowly back into the pan, beating constantly, and continue cooking the cheese mixture over low heat until it becomes runny and smooth and finally begins to thicken to a heavy cream.
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5. Ladle it immediately into heated shallow ramekins (individual baking dishes) or soup bowls.
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6. If you use the truffle, arrange slices on top of the fonduta. Stand the toast triangles around the inside edges of the ramekins or bowls. Serve at once, while the fonduta is hot.
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