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.
RAVIOLI ALLA BOSCAIOLA
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.
PORK CUTLET WITH VALDOSTAN CHEESE FONDUE
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.
ASPARAGUS AND VALDOSTAN CHEESE FONDUE
Ingredients: asparagus, Fondue. Preparation: Cook the asparagus in the dish and serve with the hot Valdostan cheese fondue poured over it.
RADICCHIO ROLLS WITH VALDOSTAN CHEESE FONDUE
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.
ADVICE FOR ALL!
Per non restare mai senza la Fontina DOP provate ad usare Fetta Perfetta!!
Discover the true recipe of Aosta Valley's fondue!
To prepare the fondue, you need good fontina PDO, seasoned to perfection, milk and fresh eggs...