Recipe: Italian style Truffle Fondue

Truffle & Fontina cheese Fondue

Guys we are in the middle of my favorite season!! Admittedly the dishes are far richer and heavier, but also a lot tastier in my opinion. There’s nothing better than comfort food! And with the chilly temperatures setting in, who’s counting calories right? Wink, wink…

Today we are talking about a dish that I created, influenced by both raclette I tried in the French city of Annecy (that borders Switzerland), and an authentic Swiss cheese fondue that my Swiss wife made last night, based on her own father’s fondue recipe.

I decided to add a hint of Italian in this new recipe, by using Fontina and Asiago cheese instead, accompanied by Italian cold cuts (Coppa & Parma Ham) as well as black Truffle. One can never go wrong with the combination of fragrant truffle and creamy melted goodness!

Ingredients: (4 portion) -Fondue- 130gr. Fontina cheese 350gr. Asiago cheese 150ml. White wine 4 Garlic clove 25ml. Kirsch liquor 3gr. Constarch

100gr. Sliced Coppa Ham, 100gr. Sliced Parma Ham, Baguette bread 150gr. dice cutted, -Black Truffle- 40gr.

Preparation: 1) prepare a fondue pot by rubbing the bottom and sides with a clove of garlic. mix corn starch with the Kirsch. 2) pour the white wine into the pot and bring to a boil. 3) reduce the heat to medium and add the grated cheese. 4) keep stirring until completely melted. 5) add 5 large garlic cloves into the melted cheese and keep stirring. 6) Stir in the corn starch/kirsch mixture into the cheese and mix until thickened. 7) transfer the pot to a burner over low to medium heat and start stirring immediately and continuously with bread cubes. 8) after dipping bread into the cheese, lay on the plate, top with grated black truffle and eat together with sliced coppa and prosciutto.

Buon Appetito!!

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

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