Cheese Fondue is a typical dish of Italian cuisine, originating from the Aosta Valley region. It is a creamy, melty cheese dish, perfect for accompanying toasted bread or vegetables.
Cut the cheese into very thin slices and place it in a bowl
Add enough milk to cover it and let it rest for four or five hours
Break the eggs, discard the egg whites and keep the yolks each in half a shell
Melt the butter in a heavy-bottomed rounded saucepan, add the flour, mix, and after a minute remove it from the heat and add the Fontina and the milk
Place the saucepan in a warm water bath and start stirring with a whisk, keeping the water at a gentle simmer
Stir continuously and when the cheese is completely melted into a stringy mixture, add the yolks one at a time, not adding the next until the previous one has been incorporated
As soon as the fondue has thickened, it is ready: finish it with a grind of white pepper and pour it hot over the spinach timbale
If it has to wait, keep it in the warm water bath but not boiling
Pot
Stove
Bowl
Whisk
Italy
| Energy (kcal) | 315.5 |
| Carbohydrates (g) | 4.32 |
| of which Sugars (g) | 2.95 |
| Fat (g) | 24.67 |
| of which Saturates (g) | 13.79 |
| Protein (g) | 19.25 |
| Fiber (g) | 0.04 |
| Sale (g) | 0.98 |
