Fonduta Val d' Aostana

This rich cheese sauce can be used as a fondue, or it can be poured over pasta, rice, or polenta.

INGREDIENTS

30 minutes

serves 8 to 10

8 ounces Fontina d'Aosta cheese

2 cups milk

Salt, to taste

4 egg yolks

2 sticks or 16 tablespoons butter

3 to 4 shavings of fresh white truffle (optional)

Cut the Fontina into small cubes and place it into a double boiler over medium heat with 1 cup of the milk and a pinch of salt.

In a separate saucepan, heat the other cup of milk. Place the egg yolks into a small bowl. When the milk is hot, slowly add it to the egg yolks while whisking. Return the egg mixture to the saucepan and continue to cook over a low heat until it begins to thicken. Combine this with the mixture in the double boiler while stirring. Stir in small pieces of the butter, then the truffle shavings, and continue to cook until the mixture is thick and creamy.

Serve traditionally over 3 cups cooked pasta, rice, or polenta, or place into a fondue pot and dip large cubes of crusty Italian bread, or slices of fresh apples or pears into it for a more contemporary approach.

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