A WALK IN ROME AND A DISH OF TONNARELLI ALLA CARBONARA
8 February, 2018
ROSEMARY FOCACCIA BREAD
20 February, 2018

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.

 

INGREDIENTS

140 gr (1 ⅜ cups) fontina

100 ml (⅓ cup + 2 tbsp) whole fresh milk

40 gr (2 ½ tbsp) unsalted butter

2 yolks

Chive to taste

PREPARATION

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.

Buon appetito!

 

Photography & Stylism: Carlota Fariña

More in Instagram: #carlotafariñafoodgram #lotainitaly

 

 

 

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