Fontina fondue recipe for 4 people in the Aosta Valley.

Ingredients: 400 grams of Fontina; 1 glass of milk; 4 egg yolks; 1 tablespoon of flour.

Cut the Fontina into thin slices and put it in a saucepan together with the milk, the flour and let it rest overnight, not in the refrigerator.

Put the saucepan over low heat, always stirring with a wooden spoon to melt the Fontina, DO NOT boil it.

Remove from the heat and stir in the 4 egg yolks and mix very well to mix everything.

Put the saucepan back on the heat for 2/3 minutes to cook the eggs. The fondue is ready when it becomes velvety. Turn the fondue into the pan of the fondue set.

Serve with bread sticks or pieces of bread.