Fondue egg and truffle of Alba

Fondue egg and truffle of Alba. If you've seen other recipes with truffles but still aren't convinced, try this which is as easy as voraciously perfect: Fontina fondue PDO Valdostana, egg in the pan from the soft yolk 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, all'etto seen the cost of Tuber Magnum Pico) 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 egg and truffle fondue d'Alba it also eat three portions.

If you are feeling frugal, you may also abound with a little fondue and eat this dish extraordinary fragrance as a main dish, complete with crispy bread and butter. Maybe leaving groped by a nice glass of aromatic white wine like a Nasco, a Gewurztraminer, a Sangiovese or a Sauvignon Friuli. Or a cup of young and exuberant red. At this point, I just have to remember to also have a look at all my RECIPES WITH TRUFFLES and my RECIPES WITH EGGS and have a good day.

EGGS, FONDUE AND ALBA TRUFFLE

Portions: 4 Preparation: 10 minutes cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

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, enough to cook eggs
a white truffle
salt and pepper, to taste

Procedure

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 , season with freshly cut white truffle slats and a little fresh ground black pepper. Serve immediately with crusty bread and hot. Bon appétit!

MATCHING: When a recipe appear white truffles, decidedly aromatic, it is recommended to combine with aromatic vines. We chose a Sauvignon, in particular the one produced in Friuli by the 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.