Fondue ala Valdostana | Carlo Florence chef
Quick, indulgent Fondue that elevates winter nights with Fontina cheese, creamy sauce, and toast slices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at florencechef.com.
Ingredients
- 300 g of Fontina Valdostana dop
- 3 yolks
- 20 g of butter
- 1 tablespoon of flour
- 3 dl of milk
- 5 slices of toasted bread
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