In breve
The dish in short
- Fontina PDO without its rind, sliced thin and soaked overnight in milk in the fridge.
- Nothing but Fontina, milk, butter, egg yolks and pepper: no salt, and no wine, unlike Swiss fondue.
- Melted with cold butter over boiling water, stirring, before the yolks go in one at a time.
- Its thickness set at the end with a little of the soaking milk, well heated.
- Kept hot and fluid at the table in a fondue pot with its burner.
Il video, Aosta, Valle d'Aosta
Fonduta valdostana
The video: Aosta Valley Fontina fondue
Fontina soaked overnight in milk, then melted with butter and egg yolks over boiling water into a smooth, fluid cream, kept hot at the table in a fondue pot with toasted bread, potatoes, fruit and vegetables. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 39 min
- Cooking
- 10 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 11 steps, as in the recipe.
Altri video
