- 400 g Fontina DOP
- 30 g of butter
- slices of fried bread
- 4 egg yolks
- 2 liters of milk
How to make Fondue Aosta Valley style
Remove the rind from 400 grams of Fontina and cut into thin slices. Place the Fontina in a tall and narrow container and cover it with milk for several hours, even overnight. At the moment of preparing the fondue, put in a saucepan the butter, the yolks, and the Fontina soaked in milk and cook in a bain-marie, stirring continuously with a wooden spoon. In the beginning, the Fontina will form a stringy block; then, it will gradually dilute with the milk and the egg until it becomes a smooth and thick cream.
For the fondue to be successful, it must not become stringy. Before salting, it is necessary to taste because Fontina is salty enough; then add a pinch of pepper and pour hot into bowls in which you placed slices of fried bread.
If you placed vol-au-vents, you could pour the fondue into those little containers made of puff pastry and eaten together with the wrapping. If you desire a smoother fondue, add the egg yolks at the end before serving, but stir vigorously. Mix everything; if it is too liquid, add a little starch flour.
Recipe by F. Mathiou
Regional Recipe from Aosta Valley