Fonduta alla valdostana
Cheese is an integral part of the diet in Valle D’Aosta, while French and Swiss food customs influence the local cuisines. One of this region’s main specialties is fonduta alla valdostana, where the local fontina cheese is mixed with butter and eggs to create an Italian version of fondue. This dish is perfect for chilly winter nights in front of an open fire, or for when you just feel like a cheesy treat.
• 1 loaf rustic bread
• 250 ml full cream milk
• 4 egg yolks
• 40g butter
• 400g fontina cheese, thinly sliced
• White pepper, for seasoning
1. Preheat a fondue pot or a crock pot in the oven on a medium heat.
2. Place fontina slices in a large saucepan of milk to soak for at least 2 hours.
3. Place the saucepan over low heat and add butter. Stir constantly with a whisk or wooden spoon until the cheese is completely melted.
4. Add egg yolks and continue to cook while stirring for at least another 30 minutes, until the mixture is smooth and fairly dense. Season with white pepper.
5. Remove fondue from heat and serve in preheated pot, so that it remains warm and dense.
6. Serve with rustic bread.