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Valdostana-style Fondue

di Academia Barilla

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Valdostana-style Fondue
50 minutes

Main course

Ingredients for 4 people

14 ounces Fontina cheese
1 cup whole milk
1 ½ tablespoons butter
4 egg yolks
white truffle to taste
crostoni (toasted bread slices)
as desired

Preparation 30 minutes preparation + 20 minutes cooking
1. Cut the Fontina into slices or cubes

2. Place in a container, cover with milk and set aside for at least 2 or 3 hours

3. Place a pan of water on the burner to create a bain marie

4. Place a saucepan in the larger pan

5. Add the butter and, when melted, add the softened Fontina and the milk, whisking until the cheese begins to melt

6. Add the egg yolks and continue to cook, constantly stirring until smooth and creamy

7. Serve in terracotta bowls, surrounded by crostoni, garnished with shaved white truffle