Cotechino Sausage And Cheese Fonduta With Black Truffle Recipe
Rich cheese fondue paired with cotechino sausage and black truffle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cotechino
In a pot, simmer the cotechino sausage in water for about 30 minutes. Once cooked, remove from water, let it cool slightly, and then slice it into thick rounds.
- 2
Make the Cheese Fonduta
In a saucepan, combine the heavy cream and white wine. Heat over medium heat until warm. Add the minced garlic and let it infuse for a few minutes.
- 3
Melt the Cheese
Gradually add the Gruyère, Fontina, and Parmesan cheeses to the warm cream mixture, stirring constantly until the cheeses are fully melted and smooth. Season with salt and freshly ground black pepper to taste.
- 4
Add the Truffle
Finely shave or grate the black truffle and stir it into the cheese fonduta, allowing it to melt slightly into the mixture.
- 5
Serve
Transfer the cheese fonduta to a serving dish. Arrange the sliced cotechino sausage around the fonduta. Serve with crusty bread or breadsticks for dipping.
