FONDUTA VALDOSTANA, THE FONDUE OF THE ITALIAN ALPS
Surrounded by mountains, old glaciers, and vast meadows we find the smallest region in Italy in which borders are France and Switzerland. I am talking about Valle d’Aosta, famous as well for its rich gastronomy, and of all its products my favourite is the fontina cheese. Actually, in a previous post I suggested a recipe with it.
Until just a few months ago I had to depend on Thomas’ travels to Italy to eat fontina. But luckily this is no longer necessary as last November a store with Italian products opened in the town center. One day one of the owners invited us to taste the one they sell so we decided to prepare a fonduta with it. This is a simple, quick and tasty recipe.
140 gr (1 ⅜ cups) fontina
100 ml (⅓ cup + 2 tbsp) whole fresh milk
40 gr (2 ½ tbsp) unsalted butter
Chive to taste
Start by cutting the cheese into cubes and let them soak in a bowl with the milk. This way it will absorb the cheese flavour. Now drop the mix in a pot over low heat to avoid scalding. Hereafter add the eggs one at a time. When everything is well-mixed, turn off the heat, serve with some chive and use a good bread to eat this fonduta.
Photography & Stylism: Carlota Fariña
More in Instagram: #carlotafariñafoodgram #lotainitaly
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