For the pies::
- 1 tablespoon of truffle cream (see the product)
- 500 gr. of potatoes
- 2 eggs
- butter
- grated Parmesan cheese
- salt
- corn flour
For the fondue::
- 100 g of Emmental
- butter
- 1 egg yolk
- milk
- 1 white truffle
recipe
Cut the fontina into small pieces and put it in a bowl covering it with milk. Leave it to rest for a few hours. Boil the potatoes, mash them and add a nice knob of butter, the Parmesan and the eggs and the truffle creamTaste and season with salt. Butter individual molds and sprinkle with cornmeal. Pour the puree and cook in the oven for 15 minutes at 180 °, however until they take color. Let them cool down a little before turning them out, to avoid breakage.
Meanwhile, prepare the fondue. Put a knob of butter in a pan, add the drained cheese from the milk. Place on low heat and work vigorously with a wooden spoon, if necessary add a few spoonfuls of milk. Always dissolve by stirring until creamy. Remove from the heat and add the yolk.
Pour the fondue over the patties and enjoy the dish!
