4 servings
16 slices soft white bread
14.2 oz. Castelli Asiago cheese
1 tablespoon butter
4 egg yolks
1 tablespoon wheat flour
1/2 cup whole milk
black pepper to taste
Cut the bread into rounds, then butter them and toast them in a hot oven. Dice the Asiago and soak in milk for 2 hours at room temperature. Now cook the mixture in a double boiler, stirring with a wooden spoon until the cubes of the cheese have melted. Add the egg yolks and continue to cook further for 5-6 minutes, carefully blending the mixture. Place a little of the fondue in very hot plates and arrange the toasted bread on top. Grind black pepper over the preparation to taste. Serve immediately.
