A great fondue is hard to improve upon. That is, unless you add truffles (which by law make everything better…right?). This classic Italian recipe is sure to be a crowd-pleaser this holiday season.
While the Swiss like a hint of garlic with their fondue, made of gruyère melted with wine, the Piemontesi save their wine for drinking. Fontina, egg yolks and milk are warmed together over a bain marie. The melting mixture is then laced with shavings of fresh, pungent truffle. 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 loaf of ciabatta bread, toast it if you like, and watch it happily disappear.
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Photo by Emiko Davies
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
