Giacomino Drago's Fontina Fondue Sauce with Truffles


  • 1 lb. Italian Fontina Cheese, cut into small cubes
  • 2 cups Cream
  • Salt and White Pepper to taste
  • Black Truffles or Truffle Oil
  • Warm up the cream in a saucepan.
  • Add Fontina Cheese, salt and pepper to taste.
  • Let simmer until cheese has melted.
  • Remove saucepan from flame, let rest for about 10 minutes.
  • Place fondue in a blender, add a few drops of truffle oil.
  • Blend for a few seconds until smooth.
  • Strain with a fine sieve.
  • Keep warm until ready to serve.

Read Norbert's interview with Giacomino Drago, partner in Il Pastaio, Piccolo Paradiso and Il Buco restaurants in Los Angeles.

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