INGREDIENTS:

• 1 lb. Italian Fontina Cheese, cut into small cubes
• 2 cups Cream
• Salt and White Pepper to taste
• Black Truffles or Truffle Oil

• Warm up the cream in a saucepan.
• Add Fontina Cheese, salt and pepper to taste.
• Let simmer until cheese has melted.
• Remove saucepan from flame, let rest for about 10 minutes.
• Place fondue in a blender, add a few drops of truffle oil.
• Blend for a few seconds until smooth.
• Strain with a fine sieve.
• Keep warm until ready to serve.

Read Norbert's interview with Giacomino Drago, partner in Il Pastaio, Piccolo Paradiso and Il Buco restaurants in Los Angeles.