Aosta Valley fonduta with potatoes, broccoli and bread

Ingredients

For 1 serving

• Fontina50 g
• Reduced-fat milk50 ml
• Egg yolks1
• Potatoes150 g
• Broccoli150 g
• Whole wheat bread40 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Dice the Fontina, put it in a small heatproof bowl and cover with the milk; leave to soften for 15 minutes.
2. Meanwhile bring a finger of water to the boil in a pan fitted with a steamer basket. Peel the potatoes and cut into 2 cm cubes; wash the broccoli and divide into florets.
3. Steam the potatoes, covered, for 15 minutes, adding the broccoli after 8 minutes, until a knife tip slides easily into both; salt lightly.
4. Cut the wholemeal bread into cubes and toast them in a dry pan over medium heat for 3–4 minutes, until crisp.
5. Set the bowl of Fontina and milk over a pan of simmering water and stir over low heat until the cheese has melted and is smooth; stir in the egg yolk and cook for 2 minutes without boiling, stirring, until the fondue is velvety and coats the spoon.
6. Serve the hot fondue straight away with a grind of black pepper, the vegetables and the bread for dipping.