Easy Italian Recipes

 MAKE 4 SERVINGS

- 1 lb  (250 g) Valle d'Aosta Fontina cheese, rind trimmed and thinly sliced
- 1 cup (8 fI oz/250 ml) whole milk
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 8 thin slices whole-wheat (wholemeal) Italian bread, toasted
- 1 white truffle

Fontina cheese, which has been made from cow's milk in Italy's small northern region of Valle d'Aosta for centuries, is fragrant with the grasses and mushrooms found where the cows graze. In the nearby region of Piedmont, Fontina is mixed with egg yolks and milk to make the creamy, ultrarichfonduta, similar to a Swiss fondue. Thinly shaved white truffles are strewn on top and the mixture is eaten warm with toasted bread. The fonduta can be prepared without the white truffle, but it adds a marvelous flavor. Fonduta can also be used as a sauce for poached eggs or steamed asparagus.

In a shallow bowl, combine the cheese and milk, submerging the cheese fully in the milk. Cover and let stand at room temperature for 2 hours, or refrigerate for up to overnight.
Drain off 1/2 cup (4 fl oz/125 ml) of the milk and piace it in a bowl with the egg yolks. Whisk until blended. Put the cheese, the remaining milk, and the butter in a heatproof bowl that will fit snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm) into the pan and bring to a simmer over medium heat. Adjust the heat so the water simmers gently, and piace the bowl holding the cheese over (not touching) the simmering water. (Alternatively, use a double boiler.) Heat, stirring often, until the cheese is melted and smooth, about 3 minutes. Slowly add the egg yolk mixture while whisking constantly. Continue cooking, whisking constantly, until slightly thickened, about 5 minutes longer.
Arrange 2 slices of toast on each plate. Pour the fonduta evenly over the toast. Using a truffle shaver or a vegetable peeler, thinly shave the truffle over the fonduta. Serve at once.

Buon appetito!