D’O white truffle fritter

Davide Oldani

INGREDIENTS

For 4 people

Fritter
250 g of flour
180 g of water
13 g of brewer's yeast
1 l of peanut oil
D’O truffle
salt

Fondue
500 g of milk
200 g of fontina


 

METHOD

Mix the flour and water in a bowl. Where the yeast has been dissolved, add the salt and finely chopped D’O truffle and leave to rise for about 30 minutes in a warm place.
Meanwhile, heat the oil to 170 °C in a pan and when the mixture is ready fry the fritters until crisp. Drain on kitchen paper and keep hot.

Bring the milk to the boil in a pan. Take off the heat and add the finely chopped fontina. Use a whisk to melt the cheese completely and filter through a fine sieve.

Garnish
Pour the hot fondue into a bowl. Top with the D’O truffle fritters.