• 500 g white flour
  • 600 ml of lukewarm milk
  • Two whole eggs
  • One yolk
  • 400 g of Fontina
  • 200 g of mocetta
  • 30 ml of extra virgin olive oil
  • chives
  • salt
  • pepper

How to make Cléfhéné

Cut the Fontina into cubes and melt in a bain-marie with 100 ml of milk; cut the mocetta into julienne slices and sauté in a pan with oil. Mix the flour with the lukewarm milk and the eggs until a smooth batter is obtained, leave to rest for 30 minutes. Bring salted water to the boil in a saucepan, let the batter drop from the perforated pan, forming small bubbles, drain as soon as they rise to the surface. Dress with the fondue, the mocetta, and decorate with the chives.
Serve immediately.

Regional Recipe from Aosta Valley