Fondue alla Valdostana is a delicious appetizer typical of the Valle d'Aosta region in north-west Italy. It is a melted cheese cream served with toasted bread croutons. Its origin dates back to the 1800s and since then it has become one of the signature dishes of Valdostan cuisine. Fondue is an excellent choice for a winter evening in company, to be enjoyed slowly and paired with a glass of red wine. Its preparation is simple and quick.
Put 450 g of Fontina Valdostana cheese at room temperature into a saucepan, add one tablespoon of flour, mix and add one glass of cold milk
Let it rest briefly, then set the pan over medium heat, stirring constantly with a spoon; cook while taking care that the fontina does not boil
When the fontina has melted, remove the pan from the heat and, while whisking, add 4 egg yolks
Return the mixture to the heat and continue stirring so that the eggs cook with the fontina
As soon as the fondue becomes velvety, serve it in very hot dishes accompanied by slices of bread browned in butter
Saucepan
Bowl
Whisk
Knife
Italy, Valle d'Aosta
| Energy (kcal) | 258.72 |
| Carbohydrates (g) | 3.55 |
| of which Sugars (g) | 1.94 |
| Fat (g) | 19.1 |
| of which Saturates (g) | 12.28 |
| Protein (g) | 18.31 |
| Fiber (g) | 0.04 |
| Sale (g) | 1.04 |
