Hi everybody, my name is
Luca Iaccarino and in everyday life I’m a food critic.
M: My name is Michelangelo Mammoliti, chef in La Madernassa a Guarene.
I: Today I’ll try to make a fondue. M: Today I’ll make my stone fondue.
I: In my home recipe, I use 400 gr fontina, 250 ml milk, 30 gr butter and 4 yolks. I: Let’s start with the key ingredients:
Beppino Occelli’s Losa cheese cut into cubes, bread croutons that
I make in La Madernassa with sourdough bread, confit lemons and miso,
and Raschera cheese. I: Fondue can naturally be done with
different cheeses: one of these cheeses that is perfect and from
Piedmont is Raschera cheese. Anyway, the original fondue as it
was born is made with fontina valdostana cheese. This is
the one I will use to make my fondue. First,
I start boiling water. In my home, fondue is made on a bain Marie.
M: Traditionally, fondues are made inside a small pot, in bain marie. If you can keep the right temperature and check the fondue correctly, it can
also be done with direct heat. I: I’m taking the fontina and cutting it
into cubes as it must soak into the milk. I usually soak it
in milk the night before if I can, or in the morning, as grandparents
say that soaking it into milk makes it easier to melt it.
My grandmother was such a bad cook, anyway so I think I didn’t learn a useful
lot from her. M: We’ll take a part of Raschera and cut it into cubes. Let’s remove the crust, take the Losa and put it into this
pot out of the heat. Let’s add Raschera, as well.
I: I’m adding my cubes here and add milk, better if whole. M: Some whole milk in the pot,
and double cream. The feature of this cream is
the fat part is more than 45%. At this point, we can turn our
induction on at a temperature that doesn’t rise above 80°C.
I: In the meantime, I’m cutting a piece of butter that I will need – the portion is
absolutely approximated. And now I’m going to make a mess
as the next step is to separate yolks from albumen.
M: I prefer not to add egg yolks, so the fondue remains neutral, I can
enhance the cheese and make it possible to taste the best of truffle.
I: Let’s see… Oh, a twist! Here we go. I’m removing the albumen and
the yolk remains. M: We’ll use corn starch as a thickener, so that people who’re
gluten intolerant can taste this dish. I: I’m cleaning
my hands, as cleanliness in the kitchen is always important and at this
point, the bain marie pot is at the right temperature. Now I can
put the butter inside, so it starts to melt. Then I’m adding milk
and fontina, all together. M: I’m adding a pinch of salt.
I: At this point, I’m turning it so the heat distributes homogeneously. You can
notice how fontina starts to melt already. M: We’ll measure the corn starch
by eye, as cuisine is sensations guys. I: So, fontina is melt,
here are my 2 yolks and I’m violently – no, I’m simply adding them
and continue to stir. [voice-over: You should take
the pot out, add the yolks and then put everything no the flame again, so
that the fondue holds together. I: On the flame in the bain marie, or on the plate? [On the side.]
M: Our cheese is melt, can you see? Dissolve the corn starch in cold water.
Never use hot water as it would jellify the starches in
the corn starch. Depending on this quantity, we’ll add a couple of spoons.
One, two… done! I: In order to fix my fondue, as suggested, I thought
I would add a yolk. M: We’ll start boiling the fondue. You’ll notice how it gradually
thickens. I: It’s perfectly homogeneous but still a bit runny. I’m adding
a fourth yolk, just to be sure. M: The fondue is ready. Let’s
taste it, then pour it in our bain marie. We’ll keep it at a temperature of 80°C. I: I’m stirring it. It’s getting yellow,
just as a fondue should be. I’m making one of
the best fondues of my life. M: Let’s make our crostini.
In our pan, we’ll add white truffle flavored butter I’m lightly salting the truffle butter, so I can get a uniform saltiness
on our crostini. I’m making around 5-6 crostini for each
plate of fondue. I: After 2 minutes stirring, it has become more creamy, it sticks to the spoon.
M: The crostini are ready when golden, they shouldn’t be caramelized. Let’s
turn the plate off. I: I’m tasting it. It’s absurdly good, guys. Exquisite.
M: Do you remember about the cheese in cubes from before? Here it is.
This is a slice of Losa cut with a slicer. You’ll wonder why I kept
the peel. Basically, cause it has a fragrance that is very
close to the white Alba truffle. Let’s finish with crostini. Pimpinella, that has a scent that is very
close to hazelnuts. And oxalis, used to give a slightly sour note to the plate.
I: I’m now pouring it into the 2 cocottes to finally add it with not a
truffle, but truffles. I’ll explain you the reason. M: As you can notice, our fondue is melt
and creamy. I’m pouring it on the plate generously. I: And it’s finally time for the
truffle I own. This is a mandolin. It’s a tiny razor that allows me
to cut it into thin chips. This is white Alba truffle. M: We’ll finish it with white Tartuflanghe
truffle on our dish. I: Here it is. This is the very classic. Fondue and
white Alba truffle. Great! M: Second version, if you don’t have
white Alba truffle. You can add this melanosporum water.
You’ll slightly change the color of your fondue, but it will
be really tasty, guys. I: For the 2nd version, I’m using a different thing,
a black truffle perlage. I was told it’s made by spheriphying
black truffle water, extracted from it.
M: Here we can add a bit of mignonette pepper, that
goes well with black truffle. I: I’m placing this
black truffle perlage on top of my cocotte with the fondue.
M: We’ll add lyophilized truffle melanosporum on top, crumbling it.
And we’ll finish it with lyophilized truffle chips. I: Compared
to white truffle, that is just found in autumn and at the beginning of the winter,
this can always be used. When I’m serving this to my wife or my children,
they stir it, so that the heat of the fondue gives off the aromas of
the truffle perlage, then it can be eaten. M: Guys, one very important thing not to
underestimate: fresh white Alba truffle the more the dish is hot and
the more intense the aroma of white truffle. M: Let me taste…
I: You have to be honest!
M: I will. I: Don’t eat all the truffle and leave the fondue!
M: Some components are off, but still… I: You’re such a Michelin chef… Unbearable.
Let’s taste yours now! M: With pleasure. I: Which one should I start from?
M: Go with the white one, so the temperature is correct. M: What do you think about it?
Can it be served? I: The butter with truffle really gives it something more.
This is not only black, but you used the water in the fondue and the lyophilized
on top. It has a particular intensity compared to the regular black one. It’s more
powerful. M: Yes, it is, as it subtracts the water from the product to concentrate
the very taste of the truffle itself.