Thread: Italy In A Dish
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Old 07-16-2009, 01:17 PM   #25
Jigen
 
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FONDUE VALDOTAINE (VALLE D'AOSTA)
I have added the recipe for Valdotaine Soup, forgetting that Valle D'Aosta has another and more tasty dish: the Fonduta.



INGREDIENTS:
14 ounces Fontina Valdostana
3,5 ounces fresh butter
4 egg yolks
Half glass milk
Minced black pepper
White bread
White truffle (Truffle tastes horrible, and it's really expensive too, so I never use it. Use it, at your peril).

PREPARATION
- Cut a slice of Fontina. Cut away the crust, and dice the cheese.
- Let it marinate in the milk for 12 hours.
- Once it's ready, save part of the milk, and put the fonduta in a casserole, and add butter.
- Lit the flame under the casserole, at very low flame.
- Mix the compound with a wooden spoon. Don't stop mixing. The final compound must be creamy and smooth.
- Serve in terracotta dishes with toasted white bread dipped in the Fonduta. Dust with pepper and a little truffle, if you want.

ENJOY.
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"A troop of horse, the serried ranks of marchers,
A noble fleet, some think these of all on earth
Most beautiful. For me naught else regarding is my beloved."
Sappho, VI century BC
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