Ingredients: vol-au-vents, fondue. Preparation: Take the vol-au-vents and fill them with warm Valdostan cheese fondue. Cook them for a few minutes in the oven at 150 degrees and serve hot.
Ingredients: ravioli, fondue, milk and dried mushrooms. Preparation: Cook the ravioli; in a separate saucepan, heat the Valdostan cheese fondue with a little milk and dried mushrooms. When the ravioli are cooked, toss with the Valdostan cheese fondue flavoured with mushrooms.
Ingredients: cutlets, Fondue, marjoram and milk. Preparation: cook the cutlets with the butter over low heat; when they are almost cooked, add the Valdostan cheese fondue and marjoram, along with a dash of milk. Serve as soon as the sauce has taken a firm texture.
Ingredients: asparagus, Fondue. Preparation: Cook the asparagus in the dish and serve with the hot Valdostan cheese fondue poured over it.
Ingredients: chicory, fondue, chives and white wine. Preparation: Take radicchio leaves and put the Valdostan cheese fondue in the centre. Roll them up to make cannoli and bind them with the chives. Coat them with a little oil and cook in a pan with a dash of white wine.