Photo: Alexander Maasch
Fonduta with White Truffle
6 ingredients
Serves 4.
openrecipes
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, ultrarich
Estimated Nutrition (whole recipe, rough)
897
Calories
34g
Protein
35g
Fat
108g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. Valle d’Aosta fontina cheese, rind trimmed and cheese thinly sliced
- 1 cup milk
- 3 egg yolks
- 3 Tbs. unsalted butter
- 8 thin whole-wheat Italian bread slices, toasted
- 1 white truffle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes