Flow rate
Second courses
Duration
30 minutes
Difficulty
Easy
Ingredients
- 300 g of Occelli® with Barolo
- 200 ml of milk
- 30 g Occelli® butter
- 2 egg yolks
- Nutmeg to taste
- Salt to taste
- 160 g of bread of your choice
Preparation
Fondue is a specialty that is as delicious as it is simple to prepare: you only need cheese, milk, eggs and butter.
If the traditional version is really delicious, perhaps the variant proposed in this recipe is even more so: it is prepared with Occelli® al Barolo and is even richer in flavour thanks to the nuances of flavour of this cheese refined in pomace enriched with Barolo DOC wine.
A recipe to try!
Procedure
Prepare the Occelli® al Barolo by removing the rind and cutting it first into slices and then into cubes. Place it in a fairly large bowl and cover it with milk. Then let it soak immersed in the milk for about 1 hour and a half.
After this time, melt the Occelli® butter in a bain-marie and, when it has completely melted, add the Occelli® al Barolo with its milk.
Cook (always in a bain-marie) for about 8-10 minutes, stirring often and delicately. Towards the end of cooking, beat two egg yolks in a small dish and add them to the fondue, stirring well to combine them and obtain a dense, stringy and homogeneous mixture. Cook for a couple more minutes, then turn off the heat: adjust the salt and, if you like, add a pinch of nutmeg.
Cut the bread into medium-thin slices, then quickly toast them in a non-stick pan with a little oil.
Serve the fondue piping hot with croutons.
