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White Truffle Fonduta
Similar to fondue, this traditional Italian dish is made with melted cheese, cream, and potatoes and is often paired with truffles. To enjoy, serve as a dipping sauce or spread with celery, crusty bread, or roasted vegetables.
Ingredients
1 tbsp Sabatino White Truffle Infused Olive Oil
¼ cup minced shallot
¼ cup minced yukon potato
2/3 cup water
1 cup heavy cream
1 cup fresh grated parmesan cheese
1 loaf crusty bread, cut into cubes
2 sticks celery
Method
- In a small saucepan, heat 1 tbsp grapeseed oil over medium heat.
- Add minced shallot and a pinch of salt, sweat until translucent.
- Add minced potato and water, bring to a simmer, cover and cook until potato is tender; about 15 min.
- Add heavy cream. When cream has warmed, transfer mixture to a blender with grated parmesan cheese, blend on high to smooth.
- Add white truffle oil to the blender and blend once more, briefly, to incorporate truffle oil.
- Transfer to a bowl and garnish with celery leaves, and serve with bread cubes.
- Drizzle with extra truffle oil if desired.
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