Ingredients for 6 people
500 g of flour
1/2 liter of milk
Salt to taste.
For the fondue:
2 glasses of milk
1 tablespoon of flour
200 g of Toma di Gressoney
30 g of butter
We start by pouring the flour, milk, eggs and a pinch of salt into a bowl. Mix everything with a whisk until you obtain a homogeneous batter, in which, once ready, many small bubbles must form. Then let it rest for about half an hour.
Prepare the fondue by melting the butter in a saucepan and add the flour, mixed with a whisk. We combine the hot milk flush and the toma finely cut. Let the mixture boil while continuing to stir. Remove the pan from the heat, add the yolk and let it mix quickly to then pass the fondue in a colander.
Meanwhile boil 3 liters of water, let the batter pour through the special grater with large holes or a pan with a perforated bottom of the type used to roast chestnuts. We shake the tool or pass a knife back and forth on the dough so as to facilitate the descent (a special sliding element is provided in the grater). We will get so many buttons of pasta that we will drain once they surface again. Finally, let's add them with the fondue and serve them.
Enjoy your meal!
Photo by Sale&Pepe
Add to calendar 2020-06-23 2020-06-24 Europe/Rome Patron Saint John's Day The festivities begin on the evening of June 23 with the fires of Sankt Johanz. Gressoney-Saint-Jean
The festivities begin on the evening of June 23 with the fires of Sankt Johanz.
Add to calendar 2020-07-25 2020-08-22 Europe/Rome Exhibition Trade fair of typical handicraft Aosta Valley of July 25th, August 8th and 22nd. Gressoney-Saint-Jean
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Add to calendar 2020-12-06 2020-12-06 Europe/Rome Feast of St. Nicholas St Kloas and his donkey are waiting for the girls and children from 17.30 in the squares of Gressoney Saint Jean for the traditional distribution of sweets. Gressoney-Saint-Jean
St Kloas and his donkey are waiting for the girls and children from 17.30 in the squares of Gressoney Saint Jean for the traditional distribution of sweets.