November 22, 2013 6:16 pm

Recipe: fonduta

‘Heat is necessary properly to exploit the aroma and yet white truffles should never be cooked’

Wherever you go in Piedmont in the truffle season you will see any number of dishes but the recurring theme is fonduta. It is a simple, smooth yellow porridge of cheese, milk and eggs. Without any jarring edges, it is deeply savoury, its gentle heat the perfect vehicle to release the aroma of the truffles that sit on top of it.

Copyright The Financial Times Limited 2014. You may share using our article tools.
Please don't cut articles from FT.com and redistribute by email or post to the web.

LIFE AND ARTS ON TWITTER

More FT Twitter accounts
SHARE THIS QUOTE