- 400 g (14 oz) Fontina
- 30 g (2 tbsp) butter
- 4 egg yolks
- slices of fried or toasted bread
- 2 l (2 qt) milk
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
19.5 x 23.5 cm