450g of fontina cheese (or other rich cheese, such as Steepa)
4 egg yolks
1 tablespoon of cornstarch
200ml of cold milk
450g of fontina cheese (or other rich cheese, such as Steepa)
4 egg yolks
1 tablespoon of cornstarch
200ml of cold milk
In a ceramic-coated pot, place the cut cheese, cold milk, and cornstarch
Mix to dissolve the cornstarch and let it rest for an hour
After this time, heat the pot over low heat (not high heat) while continuously stirring, being careful not to let the mixture boil
When the cheese is melted, remove the pot from the heat and add the 4 egg yolks one by one, mixing well
Place the pot back on the stove and serve with Italian pheasant cubes and fried polenta.
