Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 pound fontina, shredded
  • 4 tablespoons butter
  • 4 egg yolks
  • 1/2 teaspoon freshly ground white pepper
  • Crusty bread, cut into 1/2 inch chunks
  • 1 medium white truffle

Directions

Place milk, cream and cheese in a pot and allow to stand at room temperature for 2 hours. Place butter in a fondue pan and, over medium heat, whisk in cheese and milk mixture, without allowing to boil, a tablespoon at a time. When all the cheese has been added, remove from heat and whisk in yolks, one at time. Season with white pepper and shave white truffles over top of pot. Dip in bread and enjoy.

The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with Parmigiano tableside.

IDEAS YOU'LL LOVE

Eggplant Caramelle with Gorgonzola Fonduta

Tortelloni di Treviso with Fonduta di Parmigiano

Recipe courtesy of Mario Batali

Onion Flans with Fonduta

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Tia Mowry at Home

10:30am | 9:30c

Tia Mowry at Home

11:30am | 10:30c

Tia Mowry at Home

12:30pm | 11:30c

Tia Mowry at Home

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c