Author Notes:
If you are lucky enough to run into a fresh truffle shave some over the top of the fonduta.
The fonduta can be dispensed from a siphon for a lighter, elegant presentation. It is wonderful on its own or ladled over asparagus, eggs, fresh pasta or a vegetable flan.
—Susan McKenna Grant
Serves: 4
Ingredients
-
2
sage leaves, cut into a chiffonade
-
1/2
cup cream
-
1
egg yolk
-
1/2
cup finely grated parmesan cheese
-
1
fresh truffle (Optional)
Directions
Add the sage to the cream and bring to the boil. Remove from the heat and let steep for 10 minutes. Pass through a sieve to extract the sage then squeeze the leaves over the cream to release their essential oils before discarding.
- Whisk in the egg yolk and the parmesan cheese and return the pan to a low heat. Stir until the cheese has melted and the sauce coats the back of a spoon. Remove from heat and strain once more to remove any solids.
![Parmesan and Sage Fonduta from La Petraia 2 Parmesan and Sage Fonduta from La Petraia](https://wikirecipes.net/wp-content/uploads/2019/04/99d4e5c8-6d73-46d5-85c0-220348bbe625-image_MG_8388.jpg)
Photo by Michael Grant