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Valdostan fondue is a delicious appetizer typical of the Aosta Valley region, in northwestern Italy. It is a cheese cream served with toasted bread croutons. Its origins date back to the 1800s and since then it has become one of the symbolic dishes of Valdostan cuisine. Fondue is an excellent choice for a winter evening in company, to be enjoyed slowly and accompanied by a glass of red wine. Its preparation is simple and quick.
Put 450 g of Fontina Valdostana cheese at room temperature into a saucepan, add a tablespoon of flour, mix, and add a glass of cold milk.
Let it rest a little, then put the mixture over medium heat, stirring constantly with a spoon; cook it, taking care that the Fontina does not boil.
When the Fontina has melted, remove the pan from the heat and, whisking with a whisk, add 4 egg yolks.
Put the mixture back on the heat and keep stirring so that the eggs cook with the Fontina.
As soon as the fondue becomes velvety, serve it on very hot plates, accompanied by slices of bread browned in butter.
Saucepan
Bowl
Whisk
Knife
Italia, Valle d'Aosta
| Energy (kcal) | 258.72 |
| Carbohydrates (g) | 3.55 |
| of which sugars (g) | 1.94 |
| Fat (g) | 19.1 |
| of which saturates (g) | 12.28 |
| Protein (g) | 18.31 |
| Fibre (g) | 0.04 |
| Salt (g) | 1.04 |
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