Fonduta alla Valdostana

FONDUTA alla valdostana

Fonduta alla Valdostana: practical and simple, produced as per the traditional recipe. You can now find the Aosta Valley Fondue in the classic version (in a 400 g can) even more practical and tastier than ever before. 800 g also available, an original opportunity for catering.

DISCOVER THE ANCIENT RECIPE OF FONDUE

To prepare fondue, you need a good Fontina D.O.P., seasoned to the right degree, some milk and fresh eggs. To ensure the recipe's success, special attention must be paid to preparation and cooking times.

Here is the traditional recipe our ancestors used, for 4 people.

INGREDIENTS

400 g of Fontina D.O.P.
250 g of full fat milk
30 g of butter
4 egg yolks

PREPARATION

Remove the Fontina D.O.P. crust and cut it into thin slices. Place the Fontina in a rather tall and narrow container and cover it with milk for several hours, or overnight. When preparing the fondue, put the butter, egg yolks and Fontina macerated with milk in a saucepan and cook everything in a bain-marie, stirring constantly with a wooden spoon. The Fontina in the beginning will join in a stringy block, then it will gradually dilute with the milk and the egg, until it becomes a smooth and thick cream - ready to be enjoyed.

In order to prepare a successful fondue, it is necessary to taste it before salting it is, as Fontina is usually salty. Lastly, add a pinch of pepper and pour it into the bowls.

In order to promote this dish, and allow many other to appreciate this recipe, Cooperativa Produttori Latte e Fontina has created the easy-to-use Fonduta alla Valdostana.