Fondue (4)
Fondue (4)
Fondue (4)
5
1
Stefano Moraschini
Mix fontina cheese with the flour, add the milk and leave to soften for at least 30 minutes.
Melt in Bain-Marie stirring frequently, add milk if it is too dense, tying with the egg yolks.
Consume with croutons in soup or sauce for gnocchi or pasta from Browning, excellent with truffle.
Calories calculation
Calories amount per person:
517
Ingredients and dosing for 4 persons
- 400 G = Fontina Valdostana Cheese = Grated or cut into small pieces
- 1 tablespoon of flour
- 200 g of milk
- 4 egg yolks
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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