Fondue Alla Valdostana
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.
Ingredients
- Fontina valdostana cheese
450g450g - Egg yolks
44 - Flour
1tablespoon1tablespoon - Milk
1glass1glass
Purchasable products
Monte Veronese DOP / whole milk 300g
1 product1 product £ 4.87
Preparation
- STEP 1 OF 5
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
- STEP 2 OF 5
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
- STEP 3 OF 5
When the fontina is melted, remove the pot from the heat and, whisking with a beater, add 4 egg yolks
- STEP 4 OF 5
Put the mixture back on the heat and continue stirring so that the eggs cook with the fontina
- STEP 5 OF 5
As soon as the fondue becomes velvety, serve it on very hot plates accompanied by slices of bread toasted in butter
Suggestions
Saucepan
Bowl
Whisk
Knife
General Information
Origin
Italia, Valle d'Aosta
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins22.11g·45%
- Carbohydrates3.61g·7%
- Fats23.14g·47%
- Fibers0.04g·0%