Recipes with Fonduta alla Valdostana
VOL-AU-VENT WITH AOSTA VALLEY FONDUE
Ingredients: Vol-au-vent, fondue
Preparation: take some vol-au-vents and fill them up with warm Aosta Valley fondue. Bake them in the oven at 150° for a couple of minutes and serve hot.
RAVIOLI ALLA BOSCAIOLA
Ingredients: ravioli, fondue, milk and dried mushrooms.
Preparation: Boil the ravioli in a separate saucepan, heat some Aosta Valley fondue with some milk and dried mushrooms. When the ravioli are cooked, add the mixture of Aosta Valley fondue and mushrooms.
PORK CUTLETS WITH AOSTA VALLEY FONDUE
Ingredients: pork cutlets, fondue, marjoram and milk.
Preparation: cook the cutlets with butter over low heat; when they are almost cooked, add some Aosta Valley fondue and marjoram, along with a drop of milk.
Serve as soon as the sauce has taken on a compact consistency.
ASPARAGUS AND AOSTA VALLEY FONDUE
Ingredients: asparagus, fondue.
Preparation:
Stir-fry the asparagus and serve them on a plate with hot Aosta Valley fondue poured over the tips.
RADICCHIO ROLLS WITH AOSTA VALLEY FONDUE
Ingredients: radicchio, fondue, chives and white wine.
Preparation: take some radicchio leaves and put some Aosta Valley fondue in the centre, then roll them up to form cannoli and tie them with chives. Stir fry on a pan with a little oil and add a drop of white wine.
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