The recipe of the month: Valle d'Aosta fondue

We offer you the recipe of the tastiest dish of winter, it comes from Valle d'Aosta in cucina - The flavours of Aosta Valley.


Valle d'Aosta fondue

Serves 4:
- 400 g (14 oz) Fontina
- 30 g (2 tbsp) butter
- 4 egg yolks
- slices of fried or toasted bread
- 2 l (2 qt) milk
- pepper



Cut the cheese into thin slices, after removing the crust. Put the slices of Fontina in a bowl, cover with milk and leave to rest for a whole night. Melt the butter in a saucepan, and add the cheese soaked in milk. Simmer the mixture, stirring constantly. Dilute the Fontina a bit at a time with milk. Then add the egg yolks. When you obtain a smooth and thick cream adjust with a pinch of salt (Fontina cheese is salty). If the mixture is too liquid, add a little starch. Serve hot in cups or bowls, with slices of fried or toasted bread.


Curator: Paola Pignatelli , Simona Milanese
Photographer: Stefano Torrione
Bilingual Italiano, English
Hardback
19.5 x 23.5 cm
288 pages
Edition
ISBN: 9788895218656

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Area Press/Informazioni/Ufficio Stampa:
William Dello Russo - info@simebooks.com
Press Kit: Journalists who are interested to review this book may request a pdf free copy at Press Area.
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