AostanItalian
Fonduta alla Valdostana
by Giallozafferano · 2.9M subscribers on YouTube
When it's cold outside, fonduta alla valdostana is the answer: Fontina DOP cheese turned into a creamy dip, bringing alpine cuisine to the table. Perfect with crusty bread.
- Difficulty
- easy
Ingredients
5 items- Fontina Valdostana DOPcut into small pieces, soaked in milk for 12 hours
- Milkused to soak the fontina; 100 g added later to the fonduta
- Egg Yolksadded one at a time
- Butteradded after the egg yolks
- Black Pepperto taste, for seasoning; also used for garnish
Method
- Cut the Fontina Valdostana DOP into small pieces, remove the rind, and place in a baking dish. Cover with milk. Cover with plastic wrap and refrigerate for 12 hours.
- Drain the fontina (reserve the milk). Place the fontina in a bain-marie over low heat, stirring until completely melted.
- Add the egg yolks one at a time, stirring continuously.
- Add the butter and a pinch of black pepper. Stir.
- Add 100 g of the reserved milk. Cook for a few more minutes until smooth and well combined.
- Serve in a fondue pot with a candle underneath to keep it warm. Grate some additional black pepper on top. Enjoy with crusty bread.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
