Fonduta alla Valdostana Recipe – A Rich Alpine Delight
Category: Main Courses (Piatti Unici)
Serves: 4
Fonduta alla Valdostana is a creamy, luscious dish from Italy’s Aosta Valley, perfect for those who adore melted cheese. This classic fondue recipe combines Fontina cheese with rich ingredients for a velvety texture and exceptional flavor. Whether shared as a comforting main course or a decadent starter, it’s a guaranteed crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fontina cheese | 400 g |
| Whole milk | 400 g |
| Egg yolks | 4 |
| Butter | 30 g |
| Black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~20 g |
| Fat | ~35 g |
| Carbohydrates | ~5 g |
| Sodium | ~400 mg |
Instructions
Step 1: Preparing the Cheese
- Begin by removing the rind from the Fontina cheese.
- Slice the Fontina thinly for quicker melting.
Step 2: Soaking the Cheese
- Place the sliced Fontina in a rectangular baking dish.
- Pour the whole milk over the cheese until it is fully submerged.
- Cover the dish with plastic wrap and let it rest for at least 2 hours, allowing the cheese to soften.
Step 3: Melting the Cheese
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After the soaking period, transfer the milk-soaked cheese to a heavy-bottomed pot or a bain-marie (double boiler).
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Heat over low heat, stirring continuously to ensure the cheese melts evenly.
Pro Tip: Do not let the mixture boil, as it can affect the texture.
Step 4: Incorporating the Egg Yolks
- When the cheese has mostly melted, begin adding the egg yolks one at a time.
- Stir vigorously after each addition to blend the yolks thoroughly into the mixture.
Step 5: Adding Butter and Adjusting Consistency
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Once the yolks are incorporated, add the cold butter and stir until melted.
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Gradually pour in approximately 100 g of the reserved milk.
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Adjust the milk quantity based on the consistency of the fonduta—it should be smooth and creamy but not overly runny or thick.
Cooking Time: This step typically takes about 30 minutes to achieve the perfect consistency.
Step 6: Serving the Fonduta
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Once ready, transfer the Fonduta alla Valdostana to a traditional fondue pot or a bourguignonne dish equipped with a small burner underneath to keep it warm.
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Sprinkle with freshly cracked black pepper for added aroma and serve immediately.
Serving Suggestions: Pair with toasted bread cubes, boiled potatoes, or fresh vegetables for dipping. For a heartier meal, serve alongside charcuterie and a crisp white wine from the Aosta Valley.
With its rich flavors and silky texture, this Fonduta alla Valdostana is an indulgent taste of the Italian Alps, perfect for sharing with loved ones.
