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 white truffle from Alba. This appetizer is perfect for starting a meal in a tasty and refined way.
Cut the fontina into cubes, cover them with milk and let them soak for 2 hours
In a 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 stringy
Increase the heat and stir more rapidly
Blend in the egg yolks one by one and stir until the cheese is completely melted
If necessary, to achieve the right creaminess, add 1 or 2 more yolks
Pour onto plates, grate the truffle over it, and finish with slices of toasted bread
Saucepan
Oven
Pan
Store in the refrigerator for up to 2 days
Fondua is a typical specialty of the Aosta Valley
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 |
