Truffle Fondue by Bar Mezzana
From Colin Lynch of Bar Mezzana:
Perfect for a cocktail party; when it’s cold out this Italian fondue will warm you right up. If you want to make this a meal, add some cubed grilled tenderloin steak for dipping, as well. You can also toast the sourdough, or just use it at room temperature.
Special Equipment
Fondue pot and burner set
Ingredients
2 cups shredded Gruyère cheese
2 cups shredded Comté cheese
2 tablespoons cornstarch
¾ cup dry white wine
¼ cup whole milk
1 small clove garlic, very thinly sliced
1 tablespoon truffle paste (you can use a little truffle oil if you can’t find the paste or skip it all together)
1½ teaspoons kosher salt
Freshly ground black pepper, to taste
Sliced apples, for serving
Sourdough bread, cut into bite-sized cubes, for serving
Instructions
In a mixing bowl, toss the Gruyère and Comté cheeses with the cornstarch to combine.
In a medium size saucepan, combine the wine, milk, and garlic; bring to a simmer over medium heat. Reduce heat to low, and sprinkle in the cheese a handful at a time, whisking until melted. Stir in the truffle paste, salt, and pepper until combined.
Transfer the melted cheese mixture to a fondue pot, and keep warm over a lit fondue burner. Serve the fonduta with sliced apples and sourdough cubes for dipping.
Pro Tip
You can use any Alpine cheese for this recipe. If you want something a little funkier, substitute the Comté for some Gorgonzola Dolce, and serve with some slices of salami and fresh figs.
Serves 4.
