Fondue is a delicious cheese 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. This appetizer is perfect to start a meal in a tasty and refined way.
Cut the fontina cheese into cubes, cover them with milk and let them soak for 2 hours
In a stainless steel saucepan with a curved bottom, melt the butter in a bain-marie and add the fontina, stirring methodically with a whisk until the cheese is melted
Raise the heat and mix more quickly
Incorporate the egg yolks one at a time and stir until the cheese is completely melted
If necessary, to reach the right creaminess, add 1 or 2 egg yolks
Pour into plates, grate the truffle on top and finish with slices of toasted bread
Saucepan
Oven
Pan
Keep in the refrigerator for a maximum of 2 days
Fondue is a typical specialty of the Aosta Valley
Italy, 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 |
