The Fondue origins are unclear, debated between France and Northern Italy.
I really don’t care where it comes from, it’s a quick dish (not-so-healty) that definitely improves winter nights.

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

Directions

1. Remove the crust from the cheese, cut it into thin slices, put them in a bowl, cover them with milk and let them rest for 4 hours.
2. Take the cheese and milk, put them in the Fonduta saucepan, with the butter worked with the flour and cook them in a water bath over low heat, without ever stopping mixing with a wooden spoon or a whisk.
3. When the cheese is almost completely melted, add the yolks, after mixing them well, continue stirring until you get a mixture with a creamy consistency. Season with a generous grind of pepper.
4. Toast the bread and make it in cubes, you will use it with the classic fondue forks.