Fonduta alla Valdostana

Valdostana fonduta is a traditional dish from the Aosta Valley, warm and welcoming, perfect for cold days. Here’s how to prepare it:

Ingredients

• 300 g of Fontina DOP (typical of the region, can age to have a more intense flavor)
• 1 glass of whole milk
• 2-3 egg yolks (depending on the desired consistency)
• 20 g of butter
• Pepper to taste (as needed)
• 1 teaspoon of flour (optional, if you want a denser consistency)

Preparation

1. Start by cutting the fontina into small cubes and soaking it in the milk for about two hours to soften it.
2. Transfer the fontina and milk to a saucepan, adding the butter. Place the saucepan over heat and melt the fontina in a bain-marie or over very low heat, stirring continuously.
3. When the fontina has almost completely melted, add the sifted flour if you have chosen to use it, to increase the density of the fonduta.
4. Remove the saucepan from the heat, let it cool slightly, then incorporate the egg yolks, stirring vigorously to blend everything without the yolks curdling.
5. Return the saucepan to the heat for a couple of minutes to thicken the fonduta, adding a pinch of pepper.
6. Serve the fonduta hot, accompanied by cubes of bread, boiled or raw vegetables, dried meat such as mocetta, or whatever your imagination suggests.

It is said that fonduta was invented as a way to use cheese that had become hard. Today, valdostana fonduta is one of the most delicious representations of alpine cuisine, and a special “fujot” is often used, a table stove that keeps the fonduta warm while guests serve themselves.