Ricetta Fonduta with white truffle of Alba - Antipasto tradizionale delle Langhe
Cube the Fontina d'Aosta and Fontal, put them in a bowl and cover them with milk. Let them rest six hours, then put the cheese and milk mixture into a tall pot and put it in a hot bain-marie until...
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Ingredients
- 200 g fontina d’Aosta cheese
- 200 g fontal cheese
- 2 glasses milk
- 5 egg yolks
- Alba white truffle
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