AOSTA VALLEY FONDUE


AOSTA VALLEY FONDUE

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 4

It is a well-known dish, but always exceptional. Other times I had tasted it, but never in Valle d’Aosta.

INGREDIANTS

  • 400 gr fontina cheese
  • 200 gr whole milk
  • 20 – 30 gr butter
  • 4 yolks
  • white truffle from Alba

INSTRUCTIONS

  1. Cut the fontina cheese into cubes, cover it with milk and let it rest overnight.
  2. Melt the butter in a bain-marie and add the fontina soaked in milk. Mix carefully using a hand whisk until the cheese is stringy.
  3. At this point, raise the heat and mix more and more quickly.
  4. Add the egg yolks one by one and mix until the cheese is completely melted.
  5. Pour the fondue into terracotta bowls and grate over the truffle.
  6. Finish with slices of toasted bread or fried in butter.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks