Cheese Fondue

Preparation

1. STEP 1 OF 8

   Cut the cheese into very thin slices and place it in a bowl

2. STEP 2 OF 8

   Add enough milk to cover it and let it rest for four or five hours

3. STEP 3 OF 8

   Break the eggs, discard the whites, and keep the yolks each in half a shell

4. STEP 4 OF 8

   Melt the butter in a heavy-bottomed, rounded saucepan, add the flour, stir, and after a minute, remove it from the heat and add the fontina and milk

5. STEP 5 OF 8

   Place the saucepan in a warm bain-marie and start stirring with a whisk, keeping the water at a gentle simmer

6. STEP 6 OF 8

   Stir continuously, and when the cheese is completely melted, becoming a stringy mixture, add the yolks one at a time, not adding the next until the previous one is incorporated

7. STEP 7 OF 8

   As soon as the fondue thickens, it is ready: finish it with a grind of white pepper and pour it hot over the spinach flan

8. STEP 8 OF 8

   If it needs to wait, leave it in the warm but not boiling bain-marie

Suggestions

• Pot

• Stove

• Bowl

• Whisk

General Information

Analysis

Macronutrients (100 gr)