Crostini with fondue

First prepare the fontina fondue: core of the crust, cut into cubes and put it in a casserole of enamel (or even in a bowl); cover it with milk, season with a pinch of salt and let rest, covered, for 3 hours.

Shortly before the expiration of this time, start to prepare the crostini.

Cut the bread into slices about one finger high; then with a round pasta cutter stencil cut from each slice a disc.

Fry the Croutons, a few at a time, butter bubbling (do not put the butter all at once into the Pan, but add it whenever you burn), letting them Brown on both sides; then deliver in four terracotta from casseruoline portion, slightly overlapping them and keep them warm in the oven (first on and then off).

Now put on flame a casserole of enamel with the quantity of butter suitable for fondue.

When the topping is melted, add the fontina with all her milk.

Melt the cheese very low flame (better yet would be a double boiler), stirring continuously with a wooden spoon or banging with a whip, until you get a thick cream and homogeneous.

Incorporated then the three egg yolks, mixing well, then remove from heat.

Add salt and, if you like, add a good pinch of white pepper.

Pour fondue, hot again, on warm croutons and affettatevi over one or more truffle lamellas (this isn't just essential for the success of the dish).

Serve immediately, or steam.