• Black truffle: 50 g
  • Potatoes: 500 g
  • Fontina: 200 g
  • Onion: 1 small white / yellow onion
  • Butter: about 20 g
  • Extra virgin olive oil: to taste
  • Salt to taste.
  • Pepper as needed.


Peel the potatoes and cut them into pieces that are as uniform as possible.

Finely chop the onion and heat a drizzle of olive oil in a fairly large pot (it will also have to accommodate the cooking of the potatoes).

Fry the onion and, as soon as it is golden, add the potatoes and a pinch of salt to taste.

Stir and add water (cold) to cover the potatoes. Be careful not to add too much water, otherwise it will be difficult to get a really creamy soup afterwards; once the potatoes are completely covered, do not add more water.

Cover with a lid and let the potatoes cook for about 15 minutes over medium-low heat.

Cooking times may vary depending on how big the potatoes are; when they are soft enough then it’s time to blend!

While the potatoes are cooking slowly, gently clean the black truffle and chop about half of it. The other half we will slice directly on top of each plate.

Remove the fontina crust and cut it into cubes.

Once the potatoes are ready, use a blender to get a smooth cream (a hand blender is also fine).

Heat the cream back into the pot, add the chopped half of the black truffle, the diced fontina cheese and the butter.

Cook for about 1 minute until the fontina and butter are completely melted and add salt and pepper to taste.

Pour the soup on the plates and cut a few slices of fine black truffle on top of each one.

Now that the dish is ready, enjoy your meal!

Check out our site for any truffle you want!


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