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.

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