Fonduta valdostana
Instructions
Cut the fontina in cubes, cover with milk and let marinate 2 hours.
In a saucepan of stainless steel beveled bottom melt the butter in a double boiler and add the fontina methodically stirring with a whisk until the cheese is stringy.
Raise the heat and stir more rapidly.
Mix in egg yolks one at a time and stir until the cheese is completely melted.
If necessary, to achieve the right creaminess, add 1 egg yolk or 2.
Pour in dishes, truffles and grattugiarvi finish with slices of toasted bread.
Ingredients and dosing for 4 persons
- 400 g of fontina cheese
- 200 g of whole milk
- 20 g of butter
- 4 egg yolks
- Toasted bread in slices
- Tartufo bianco d'alba