Fondue is a hot, stringy cheese cream, perfect to accompany with toasted bread or vegetables. Originating from the Aosta region, Fondue is a rich and flavorful dish, ideal for a tasty appetizer.
Cut the cheese into small cubes and leave them immersed in milk for at least 2 hours
Melt the butter in a pan, add the cheese (just a drop of milk) and stir constantly until the cheese is completely melted and mixed with the butter
The cheese should form threads when the spoon is dipped into it
Continue to stir quickly and add the egg yolks one by one, mixing them
The cheese sauce should be creamy but slightly thick
Saucepan
Stove
Store the Fondue in the refrigerator, covered with plastic wrap.
Fondue is a typical dish of Valdostan cuisine.
Italia, Valle d'Aosta
| Energy (kcal) | 391.47 |
| Carbohydrates (g) | 0.22 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 31.84 |
| of which Saturates (g) | 17.94 |
| Protein (g) | 25.98 |
| Sale (g) | 1.53 |
