Fonduta alla Valdostana – Valle d'Aosta-style fondue
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In the Aosta Valley, Fontina cheese is used liberally in cooking – something this fonduta (fondue) recipe captures perfectly. Melted into a stringy, oozy sauce and enriched with egg yolks, it's a dish that showcases northern Italian alpine cooking perfectly.
Ingredients
- 200g of fontina cheese, rind discarded and cubed
- 1 tbsp of plain flour
- 130ml of whole milk
- 2 egg yolks
- freshly ground white pepper
- sea salt
- white truffle , or white truffle oil (optional)
- bread, cubed, for dipping
Method
1
Place the cheese in a fondue pot with the flour and slowly heat until melted
2
Pour in the milk and stir until there are no lumps
3
Add the egg yolks and quickly stir in to combine. It's important the fondue isn't simmering ferociously at this point, as this will cause the eggs to scramble
4
Taste and season with salt, pepper and some truffle (if using). Keep warm and dip pieces of bread into the cheese sauce
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Fonduta alla Valdostana – Valle d'Aosta-style fondue
