Fondue Alla Valdostana is a delicious appetizer typical of the Valle d'Aosta region in northwestern Italy. It is a creamy melted cheese dish accompanied by toasted bread croutons. Its origin dates back to the 1800s and since then it has become one of the symbolic dishes of Valdostana cuisine. Fondue is an excellent choice for a winter evening with friends, to be enjoyed slowly and accompanied by a glass of red wine. Its preparation is simple and quick.
Place 450 g of room temperature Fontina Valdostana cheese in a saucepan, add a tablespoon of flour, mix, and add a glass of cold milk
Let it rest for a while, then put the mixture on a normal heat, stirring constantly with a spoon; cook it, making sure the fontina does not boil
When the fontina is melted, remove the pot from the heat and, whisking with a beater, add 4 egg yolks
Put the mixture back on the heat and continue stirring so that the eggs cook with the fontina
As soon as the fondue becomes velvety, serve it on very hot plates accompanied by slices of bread toasted in butter
Saucepan
Bowl
Whisk
Knife
Italia, Valle d'Aosta
| Energy (kcal) | 310.39 |
| Carbohydrates (g) | 3.61 |
| of which Sugars (g) | 2.47 |
| Fat (g) | 23.14 |
| of which Saturates (g) | 13.09 |
| Protein (g) | 22.11 |
| Fiber (g) | 0.04 |
| Sale (g) | 1.21 |
