5 Ingredients or Fewer

Parmesan and Sage Fonduta from La Petraia

February 20, 2012
Photo by Michael Grant
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)
In This Recipe
Directions
  1. 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.
  2. 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.

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