Appetizers
Classic Italian Fonduta con Tartufi (Fondue with Truffles)
Holdredge Wines
51 Front Street
Healdsburg, CA 95448
holdredge.com
- RECIPE YEAR: 2013
- RECIPE BY: John Holdredge
- YIELD: Serves 8
- PAIRS WELL WITH: Holdredge Russian River Valley Pinot Noir
The very best classic Italian dishes often have the fewest ingredients. “Four ingredients maximum” is a phrase heard often in Italian kitchens – “Quattro ingredienti massima.” Use the freshest ingredients and let them speak. This recipe is a favorite for us at the holidays. We splurge (when we can afford it) on fresh truffles from Italy, and truffle oil is a workhorse substitute.
Ingredients:
- 2 cups heavy cream
- 1/2 pound fontina cheese, cut into small pieces
- Milk, if needed
- 1/4 to 1/2 ounce fresh truffles, or 1 tablespoon truffle oil
- 1 loaf crusty bread, warmed
Directions:
Directions:
In a double boiler over medium heat, warm the cream, stirring regularly. Before it begins to scald, stir in the cheese. If it is too thick, thin the sauce with a little bit of milk. Remove the fondue from the heat (it will thicken as it cools). Shave razor-thin slices of fresh truffles into the fondue, or add the truffle oil. Stir and serve with warm crusty bread for dipping. Molto delizioso!
