Fondua is a delicious fondue made with Fontina cheese, whole milk and egg yolks. It is enriched with butter and served with slices of toasted bread and Tartufo Bianco D'alba. This appetizer is perfect to start a meal in an indulgent and refined way.
Cut the Fontina into cubes, cover with milk and let macerate for 2 hours
In a small stainless steel saucepan with a rounded bottom, melt the butter in a bain-marie and add the Fontina, stirring methodically with a whisk until the cheese is melty and stretchy
Raise the heat and stir increasingly quickly
Incorporate the egg yolks one at a time, stirring until the cheese is completely melted
If necessary to reach the desired creaminess, add one or two additional yolks
Pour into serving plates, grate the Tartufo Bianco D'alba over them and finish with slices of toasted bread
Saucepan
Oven
Frying pan
Store in the refrigerator for up to 2 days
Fondua is a typical specialty of the Valle d'Aosta
Italia, Valle d'Aosta
| Energy (kcal) | 293.31 |
| Carbohydrates (g) | 1.57 |
| of which Sugars (g) | 1.57 |
| Fat (g) | 23.19 |
| of which Saturates (g) | 13.06 |
| Protein (g) | 19.66 |
| Sale (g) | 1.1 |
