VOL-AU-VENT WITH RADICCHIO AND FONDUE
Preparation: 10 minutes
Cooking: 15 minutes
12 vol-au-vents (puff pastry shells)
6 oz. (170 g) Fontina cheese, coarsely chopped
1 1/4 cups (300 ml) lukewarm milk
2 large egg yolks
2 tsp. (5 g) all-purpose flour
black truffle (optional)
10 1/2 oz. (300 g)
radicchio, finely chopped
In a bowl, whisk the egg yolks with 2 tbsp. milk.
In another bowl, blend the flour into the remaining milk and add the Fontina.
Transfer to a saucepan and cook over medium heat, whisking vigorously with a metal whisk, until the mixture thickens.
Add the egg yolks mixture, reduce the heat to low, and continue to cook, whisking
occasionally, for about 10 minutes.
Remove from the heat. Add the radicchio to the cheese mixture and season with salt.
Evenly distribute the cheese mixture among the the vol-au-vents and serve, garnished with the black truffle, if using.