Valle D’Aosta. By Alana Bianchin-Phillips. Coat of Arms, Valle D’Aosta. About Valle D’Aosta.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
By Alana Bianchin-Phillips
Coat of Arms, Valle D’Aosta
Description servings: 6 calories: highcategory: secondcost: mediumdifficulty: mediumpreparation time: 150
Ingredients Fontina Valdostana cheese 400 grMilk 200 grButter 20 grEgg yolks 4White truffles 1
Preparation Slice or dice the Fontina cheese finely. Put them into a bowl with the milk and let them steep for 2 hours. Put the butter into a stainless steel saucepan and as soon as it has melted, add the softened fontina cheese.Go on stirring with a wooden spoon until the cheese is stringy. You can cook on a very low heat, otherwise on bain-marie. Add the yolks, one at a time, folding them in slowly until the fondue becomes dense and creamy. Slice the truffles finely and arrange them on the top of the dish. Serve hot.
The Chef's tips Blanc de Cossan is a dry 10° aromatic white wine to be served at 18°C. with your recipe.
Curiosity The Valdostana Fontina cheese is a very tasty genuine cheese to be found in all parts of the Valle D'Aosta produced by the local farmers. It is used in many dishes in this region.