Egg, fondue and Alba truffle

If you've seen other recipes with truffles but still aren't convinced, try this which is as easy as voraciously perfect: fontina fondue, egg in saucepan and white truffle. A recipe for those who had the good fortune to happen to Alba for the International White Truffle Fair, or to Acqualagna or in the Crete Senesi. A recipe for those who have brought one of these babies at home (in a literal sense, given the cost that this year nearly 200 euro per hectogram?) and now he does not know what to do. With this recipe, which also involves the preparation of a crusty baguette and well toasted, you will have an appetizer fit for a king. I admit that I could eat three servings. If you are feeling frugal, you may also abound with a little fondue and eat this dish extraordinary fragrance as a main dish, leaving groped by a nice glass of aromatic white wine like a Nasco, a Gewurztraminer, a Sangiovese or a Sauvignon Friuli.

Ingredients for 4 people:

  • 250 grams of fontina
  • 200 ml whole milk
  • 4 whole eggs and one egg yolk
  • 10 grams of flour 00
  • 20 grams of butter for the fondue
  • butter just enough to cook the eggs
  • a white truffle
  • salt and pepper: to taste


For the fondue, slice the fontina cheese , cover with milk and leave it to soak in milk for two hours or more. Put the butter in a casserole, melt and add the flour, stirring to form a roux, a homogeneous mixture. Slowly add the milk with the fontina cheese and stir constantly until the cheese has melted completely. Combine the egg yolk, stirring constantly, and keep warm.

Cook the eggs in a pan with a little’ butter, so the yolk remains extremely soft and liquid. Season with salt and pepper. Put an egg in each individual pasta Bowl, Sprinkle the fontina fondue , Add the sliced white truffles cut on the spot and a little’ ground black pepper. Serve immediately with crusty bread and hot. Bon appétit!

THE PAIRING: When a recipe appear white truffles, decidedly aromatic, We recommend the combination with aromatic varieties. We chose a Sauvignon, especially that produced in Friuli from farm Gradisciutta. Peppers, Sage and exotic fruits, like mango and pineapple, are the aromas of this wine, fresh and well structured. Ideal for eggs and truffles.

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Giusi Davì November 23, 2015 at 09:05

Booooono! Each of the ingredients makes this an exceptional dish!
Vist, ADA

Ada Parisi November 23, 2015 at 10:23

Giusi dear thanks! I know the white truffle is not a product that everyone uses, I get very little and I try to use it in simple dishes to enhance it, but this dish is also good with black truffles (Maybe using a truffle butter to cook the egg and intensify aromas). Sometimes simplicity is special! ADA


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