Bread croutons with fondue and white truffles


Serving 4 people

300 g of Fontina cheese
3 egg yolks
1 spoonful of white flour
40 g of fresh butter
8 slices of rustic bread
milk and cream as needed
Alba truffle to your taste


Cut the Fontina cheese into cubes and put it into a pan, add the flour, 1/2 glass of milk, a pinch of salt and soak all for 3 hours.
Melt a knob of butter in a concave-bottomed pan and add the Fontina with the milk and the flour.
Leave the pan in bain-marie and cook while beating with the whisk until you get a thick and smooth cream.
In a separate bowl whisk the egg yolks with some cream, pour the compound into the fondue and cook for 3 more minutes.
Toast the bread with the remaining butter.
Put the bread slices on a serving dish and pour the fondue over them.
Cover all with very thin slices of Alba truffle… and enjoy your meal!

Marco’s secret

“…You can substitute the bread slices with grilled “polenta” or with chopped leeks dipped in bowling-hot water.”

Suggested Wine

Barolo Sorano 2016