Servings:
4
Prep time:
10
Cooking time:
40
INGREDIENTS
- - 300 g of cardoon
- - 2 eggs
- - 180 g taleggio
- - 2 tablespoons grated Parmesan cheese
- - 30 g of butter
- - 20 g of white truffle acqualagna
- - milk
- - Lemon juice
- - salt
- - White pepper
INSTRUCTIONS
- Cut cardoon in logs and boil for 15 minutes in salted water with lemon juice. Drain and slice them finely.
- Melt the butter in a pan, add the cardoon, salt and pepper and let them cook for 5 minutes. Then mix with Parmesan cheese until you get a smooth puree. Finally add, one at a time, the yolks of the eggs.
- Beat the egg whites until stiff steadfast and incorporate the puree with a delicate movement from the bottom up.
- Divide the cheese into pieces and cover it in a saucepan with the milk thread. Let it melt over moderate heat, stirring constantly. Keep the fondue warm in a bain-marie.
- Pour the fondue in the central part of the dishes and arrange the pies on it . Complete with some flake of truffel or with a few drops of truffle flavored oil.
