Yield: 4 servings
Prep Time: 2 hours
Cook Time: 10 minutes
Ease of Preparation: easy

Recipe courtesy Executive Chef Luciano Parolari, Villa D'Este, Lake Como, Italy

Ingredients:

1 pound fontina cheese, cut into small cubes
1 tablespoon all-purpose flour
1 cup whole milk
1 loaf preferred bread, cut into 1 to 2-inch cubes
2 tablespoons unsalted butter
3 large egg yolks
White truffle shavings

Instructions:

1. In medium saucepan, place fontina cheese with flour and mix.
   
2. Add milk and mix well with a wooden spoon. Let rest for 1-2 hours.
   
3. In a medium skillet, melt butter on medium heat.
   
4. Cook bread cubes until slightly toasted. Hold aside.
   
5. Place saucepan on stove on medium-low heat and cook while stirring with the wooden spoon until cheese is well melted and combined with other ingredients. Remove from stove top.
   
6. In a small bowl, whisk egg yolks and then whisk in some cheese mixture to temper it.
   
7. Add yolk mixture back into saucepan and mix well to incorporate all ingredients. Place back onto stovetop on medium heat and continue stirring.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.