Cafe Select Truffle Fondue Recipes
TRUFFLE FONDUE
A traditional fondue from Piedmont in Italy's north -- a simple, homely recipe that features one of the region's best assests, truffles. Fontina, egg yolks and milk are warmed together in a heavy based saucepan. The melting mixture is then laced with shavings of fresh, pungent truffle. White truffle is the most typical in Piedmont. Use black, if you can't get white, but steer clear of truffle oil, which is usually a chemical concoction. Keep the fonduta warm. Then take a nice baguette or ciabatta bread and watch it happily disappear. This recipe is the most traditional, simple recipe for fonduta con tartufi you could ask for, inspired by the cookbook, Nonna Genia by Beppe Lodi -- a treasure of Piedmont's cuisine, it holds a collection of typical dishes from the Langhe area.
Provided by Claire S.
Categories < 4 Hours
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours. In a saucepan, place the butter, egg yolks and cheese, along with all the milk.
- Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler) and mix energetically until the cheese begins to melt. When you have a fondue with a dense, creamy consistency, remove from the bain marie.
- Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread.
Nutrition Facts : Calories 615, Fat 52.5, SaturatedFat 31.3, Cholesterol 371.9, Sodium 1026.8, Carbohydrate 3.2, Sugar 1.9, Protein 32.7
CAMEMBERT FONDUE WITH TRUFFLE ESSENCE
Make and share this Camembert Fondue With Truffle Essence recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
- Add cream and simmer, uncovered, until reduced to about 2/3 cup.
- Remove pan from heat and stir in truffle butter or oil until incorporated.
- Season sauce with salt and pepper and sprinkle with chives.
- Cut Camembert into 4 pieces and arrange on 4 plates.
- Divide warm sauce among plates, spooning it on either side of cheese.
- Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
CAMEMBERT FONDUE WITH TRUFFLE ESSENCE
Provided by David Burke
Categories Cheese Mushroom Appetizer Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
- Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
- *available at some specialty food shops
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