Fonduta

Fonduta
Course: 
Main course
Region: 
Valle d'Aosta
Vegetarian: 
No
Ingredients for 4 people: 
  • 450 g of Fontina DOP
  • 4 egg yolks
  • 1 tablespoon of flour
  • 1 glass of milk

A perfect dish for cold winter nights in the mountains of Northern Italy (Valle d'Aosta) and everywhere!

Preparation steps: 
  • Cut the Fontina in small cubes.
  • Put it in a pot.
  • Add 1 tablespoon of flour.
  • Mix thoroughly with a wooden spoon.
  • Add 1 glass of cold milk.
  • Mix thoroughly.
  • Let the mix rest for 30 minutes.
  • Cook on medium heat mixing with the wooden spoon carefully avoiding to bring the Fontina to a boil.
  • When the Fontina reaches a temperature of 60°C (it must be completely melted), turn off the heat and add the 4 egg yolks.
  • Turn the heat ion again and cook until the mix reaches 70°C stirring continuously.
  • Remove from the heat.
  • Pour the fonduta in 4 bowls.
  • Serve very hot alongside bread crostini.