Recipe · Valle d'Aosta · La Thuile
Fonduta Valdostana
Fontina DOP melted with milk, butter and egg yolks, born to use up wheels that had aged too far and now the dish that brings the Aosta Valley round one table
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- take the rind off the Fontina and cut it into thin slices or grate it coarsely, then cover it with the milk in a bowl and leave it in the fridge for at least 4 hours, better overnight
- drain the cheese through a fine sieve, keeping the milk aside, put it in a double boiler pan with the butter in pieces and set it over a pan of boiling water
- stir with a whisk always in the same direction, over a low heat, and add the reserved milk a little at a time, until it is creamy but not runny
- when the mixture is smooth turn the flame down to the lowest and add one yolk at a time, stirring fast so it does not curdle, for two or three minutes
- grind over white pepper, and add no salt because the fondue is savoury already
- pour it straight into the pot over its burner, or into small earthenware bowls, and serve with toasted black bread, boiled potatoes in their skins and, if you like, a few shavings of black truffle
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