Vol-au-vent with Valdostana Cheese Fondue
Ingredients for 4 people
 
  • 8 vol-au-vent
  • 300 g Fontina
  • milk
  • 6 egg yolks
  • 120 g butter
  • white pepper
  • 1 small truffle (optional)
 
Cut the cheese (Fontina) into cubes, cover it with milk and leave for 8 hours.
Transfer it to a terracotta casserole.

Add the egg yolks and butter and cook over a saucepan of boiling water, stirring carefully but never bringing the mixture to a boil.

When the mixture is creamy, remove from heat.

Sprinkle with a dash of pepper and small truffle slices.

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